Pasta made fresh according to Italian tradition is unspeakably more supple, satisfying, and gratifying than the dried-out store-bought stuff. Here’s how to make it at home.
Dec 11, 2016 by Nancy H. Elliott
Glazed turnips and apples. Sorta seems an unsexy, if unlikely, duo. Yet when sweet apples and earthy turnips take a quick turn in a skillet with some butter and thyme and a splash of cider vinegar, ooooooooooh baby!
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