Rich and creamy pasta ai quattro formaggi — or pasta with four cheeses — is the Italian equivalent of American mac and cheese. The cheeses can vary, though funky Gorgonzola and nutty Parmesan are typical.
In this recipe from “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we use that classic combination, along with creamy mascarpone and fontina, an Italian semi-soft cow’s milk cheese that melts well. A short pasta with contours or crevices for catching the creamy sauce works well — we especially like campanelle, with its frilly edges and hollow centers. |
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For years, my husband and I have shared a love of biking and hiking, but I’m only now trying to get into another one of his favorite hobbies, fishing.
I say “trying” because even after countless attempts, I can’t bring myself to bait a hook with a night crawler — so gross!
I prefer my fish from the fish market or grocery store seafood department, already skinned and filleted and ready to be baked, grilled or fried in a favorite recipe like tacos. You can never go wrong tucking chunks of fried white fish into a warm corn or flour tortilla and then piling on fresh, homemade salsa and some sort of spicy sauce. |
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I was at the grocery store, minding my own business, when I saw something that shocked me to the core.
As you have probably guessed, it was a jar of sauerkraut.
It was an ordinary jar of sauerkraut, at an ordinary store, albeit one with excellent chicken salad. What stopped me in my tracks was the price.
It was 12 dollars. Twelve dollars for a jar of sauerkraut. |
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BUY YOUR BBB BOGO CARD HERE! $10!
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