Paella a la Valencia
I’m in love with Paella a la Valencia! I love Spanish flavors but was always so afraid to make paella. It just looked complicated and wasn’t something I could easily make on a weeknight for ...
Read more→I’m in love with Paella a la Valencia! I love Spanish flavors but was always so afraid to make paella. It just looked complicated and wasn’t something I could easily make on a weeknight for ...
Read more→Butternut Squash, Spinach and Rosemary Penne with Pt. Reyes Original Blue Cheese 3 tablespoons butter1 1/4 cups finely chopped onion3 cups peeled and cubed butternut squash (1/2″ – 3/4″)2 teaspoons chopped fresh rosemary ...
Read more→Linguine with Fourme d’Ambert and Fresh Basil Kosher salt1/3 cup dry white wine2 shallots (peeled and chopped)1/3 cup vegetable stock2/3 cup heavy creamFreshly ground black pepperFreshly ground nutmeg4 ounces Fourme d’Ambert or Roquefort (cut ...
Read more→Throw this together after a day spent at the farmer’s market!
Read more→Saffron Risotto with Serrano Ham ​3½ oz. freshly grated Prima Donna (plus a few slices as garnish)3 cups chicken bouillon1½ oz. butter1 small finely cut onion6 oz. risotto rice½ cup dry white ...
Read more→For an easy, elegant, one-pot dinner, look no further than risotto. This one is vegan/vegetarian friendly, and features one of our favorite things: truffle oil! White truffle oil would work best with the lighter ...
Read more→Creamy Taleggio cheese from Italy melts into a delicious sauce for this pasta dish. It’s a perfect pairing with sauteed wild mushrooms and shallots. Serves 4
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