There’s a reason pasta primavera has been on the menu at Chef Lidia’s flagship restaurant since 1981
For her latest cookbook, James Beard winner Lidia Bastianich decided to revisit her roots. In Felidia: Recipes from My Flagship Restaurant, the chef shares the dishes that shot her to fame on the ...
• Cook penne to al dente and drain reserving 1/4 C of pasta water. • In a large skillet, melt the butter over medium heat. • Add the asparagus and cook until crisp tender, about ...
Seafood Primavera 1 16-ounce package dried thin wheat flour noodles Salt 4 tablespoons peanut oil 2 tablespoons water 1 tablespoon plus 1 1/2 teaspoons cornstarch 3/4 cup homemade chicken stock or ...
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