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Rethinking pasta primavera to make it taste like spring
April 2, 2019 08:49 am
You’d never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine. The usual reproduction a random jumble of produce tossed with noodles in a heavy, flavor-deadening cream sauce tastes nothing like spring.
A pasta dish that brings out the earthy flavor of mushrooms
March 17, 2019 11:30 am
We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavor than button mushrooms but are still readily available.
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