I teach pasta-from-scratch cooking classes a few times a week, so I have plenty of recipes for luxurious cream sauces and all-day ragùs in my arsenal. But most nights, I don’t actually feel like rolling and cutting my own pasta or making a labor-intensive, cream-laden sauce. For dinners at home, I often look to my freezer and pantry for a quick fix.
from Recipe | The Kitchn http://ift.tt/1KyfkZ7
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