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  • This tasty Indian dinner is so good, that I had to figure out a way to simplify the cooking so it could be on the menu. Chunks of chicken breast simmer in a creamy spiced tomato sauce, potatoes meld with curry leaves, and carrots and peas are all new with cardamom, cumin and coriander seasoning. This is on-your-toes cooking with three burners going, but it’s so delicious its worth the trouble.
    1 hour


  • If you haven’t had Spaghetti alla Carbonara before, it is basically eggs and bacon with noodles. Except instead of bacon, it's Iowan-raised heritage-pig guanciale. Yum. With Rustichella D'abruzzo perciatelli pasta. Double yum. We give you the trick how to make this dish perfectly and, bonus, it is a less-than-20-minute recipe.
    30 min


  • Many moons ago I ordered Honey Walnut Shrimp at a Los Angeles restaurant in Chinatown and fell in love. The origin of this dish is highly questioned (A Chinese dish with mayo ... crazy, right?) but consists of prawns pan-fried in a sweetened honey mayo sauce, honey walnuts and steamed broccoli with rice.
    30 min


  • Celery is often the supporting actor in dishes, rarely the star. All the reasons we love cooking with celery is what makes this soup is fantastic. It is bright, cozy, familiar and uncredibly delicious when topped off with homemade croutons.
    45 min


  • This vegetarian version of Spaghetti alla Carbonara is just how the Italians would do it, with zucchini because of its natural ability to pair well with eggs, parmesan and pasta. We use extra-large Rustichella D'abruzzo perciatelli pasta, and teach you how to make a super smooth sauce.
    30 min


  • What is garbage bread? Basically, you take seasonal vegetables and cheese, roll it in pizza dough, bake it, and dip it in sauce. Ours comes with zucchini, squash, Brussels sprouts, and shallots with pesto and marinara sauce for dipping.
    45 min


  • This tasty Indian dinner is so good, that I had to figure out a way to simplify the cooking so it could be on the menu. Chunks of chicken breast simmer in a creamy spiced tomato sauce, potatoes meld with curry leaves, and carrots and peas are all new with cardamom, cumin and coriander seasoning. This is on-your-toes cooking with three burners going, but it’s so delicious its worth the trouble.
    1 hour


  • If you haven’t had Spaghetti alla Carbonara before, it is basically eggs and bacon with noodles. Except instead of bacon, it's Iowan-raised heritage-pig guanciale. Yum. With Rustichella D'abruzzo perciatelli pasta. Double yum. We give you the trick how to make this dish perfectly and, bonus, it is a less-than-20-minute recipe.
    30 min


  • Many moons ago I ordered Honey Walnut Shrimp at a Los Angeles restaurant in Chinatown and fell in love. The origin of this dish is highly questioned (A Chinese dish with mayo ... crazy, right?) but consists of prawns pan-fried in a sweetened honey mayo sauce, honey walnuts and steamed broccoli with rice.
    30 min


  • Celery is often the supporting actor in dishes, rarely the star. All the reasons we love cooking with celery is what makes this soup is fantastic. It is bright, cozy, familiar and uncredibly delicious when topped off with homemade croutons.
    45 min


  • This vegetarian version of Spaghetti alla Carbonara is just how the Italians would do it, with zucchini because of its natural ability to pair well with eggs, parmesan and pasta. We use extra-large Rustichella D'abruzzo perciatelli pasta, and teach you how to make a super smooth sauce.
    30 min


  • What is garbage bread? Basically, you take seasonal vegetables and cheese, roll it in pizza dough, bake it, and dip it in sauce. Ours comes with zucchini, squash, Brussels sprouts, and shallots with pesto and marinara sauce for dipping.
    45 min
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