Creamy Tomato Sauce Yield: 1 1/2 pints Inspiration This is a very easy, basic creamy tomato sauce. For variety, add different herbs. Hint A non-reactive container is one that will not react chemically to with the acid in fruit, peppers, … Continue reading →
I love fresh tomatoes and use them all through the growing season at all their stages of ripeness. At the point where they are a little too soft to hold a neat slice, they are perfect for cooking. Four red round beauties at exactly that stage and an almost wrinkled red bell pepper inspired this sauce.
Continue reading →For thirty some years I have been both fascinated with and challenged by gnocchi, which I tasted for the first time in a tiny restaurant in Umbria. As each delicate dumpling melted in my mouth I vowed that I would learn to make it. Well, after seven or eight recipes, lots of advice, half eaten restaurant servings and many different commercial brands, I thought I had lost interest.
Continue reading →Please join me in welcoming Fresh by Northwest’s new contributor Pete Schwab. We’re really only letting him contribute because he is our number one taste tester. April Fools! In truth Pete will be offering fresh perspectives on the relationship of … Continue reading →