Thursday, October 8, 2015

The NYT Cooking Site

...is great. A couple of things I've made over the past couple of weeks:

Pasta with chicken and mushrooms, risotto-style


It was fine, but I thought the somewhat cumbersome risotto method didn't add all that much to the flavor.

Fettuccine with asparagus and smoked salmon



Very good and I liked the fact that I didn't have to cook the salmon.

(Deconstructed) Lasagna with asparagus and chives



Fine. Not sure I got the lasagna part right -- other pasta would have worked as well. I did like the use of ricotta!

Mushroom risotto with peas



Fine. Not six servings, though. The parsley matters!

Onwards!


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