It never fails to amaze me at how just a few simple ingredients can be used to transform into a beautifully elegant dish, fit for an upmarket restaurant. Potato au gratin is a good example of an elegant dish that
Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: Parmesan.Recipe: Shaved Raw Asparagus with Parmesan Dressing
"Cheese Lovers Pasta Roll Ups -- In this awesome riff on traditional lasagna recipes, ricotta, Parmesan and a blend of three cheeses are rolled up in the pasta and baked until delicious." Love the cheese selection for this recipe!
Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick cooking grits.