I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper ...
I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that everybody knows, such as parmesan, mozarella, ricotta, or ...
I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and I'm wondering how much of a ...
Possible Duplicate: How can I keep pasta from sticking to itself? I have tried to add vegetable oil to the water. I have tried stirring while boiling. Is there a better technique?
When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans when they cook spaghetti. Of course, when ...
Can a lasagne be made in the slow cooker, or will that cause the pasta to become unpleasant?
I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what should I be aware of when I try it out?