parmesan reggiano

Pasta with Sausage and Collard Greens

July 23, 2008

My Boston Organics adventures this summer have really allowed me to experiment with a number of ingredients that I would never buy simply browsing the local produce aisle. So when I received a huge bunch of dark leafy collard greens one week I definitely felt a little stumped. What could I do with them? Since [...]

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Asparagus Parsley Pesto Risotto Bake

March 21, 2007

Asparagus is my favorite vegetable so I jumped at the chance to try the Asparagus Parsley Pesto Risotto Bake featured in the April issue of Rachael Ray’s magazine. Admittedly, I was a little freaked out by the whole “risotto bake” part of the title. I wasn’t entirely sure if it was going to work, but [...]

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Rachael Ray’s Double Chicken Dumpling Soup

February 1, 2007

I find it fascinating that as much as I hate cutting and working with raw chicken breasts, I really enjoy making meatballs. Probably because it’s the one time that I actually enjoy getting messy and I have lots of good childhood memories of making meatballs with my mom. Although, since she dislikes touching raw meat [...]

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Farfalle with Turkey Sausage, Peas and Mushrooms

November 19, 2006

We’re obviously all more than aware that I can cook, but I bet you didn’t know that CK can also hold his own in the kitchen. The below dish is actually a replication of the first meal that Chris ever made for me. We both had a bit of a crush on Giada de Laurentis [...]

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Giada’s Chicken Ragu

October 24, 2006

It’s fairly obvious from the selection of recipes I’ve featured so far on erincooks.com that I am a Food Network addict. When I was living on my own after college for the first time I was made thoroughly aware of the fact that I was extremely deficient in the cooking department. After living on Pasta [...]

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Fall Risotto & Turkey Cutlets

October 12, 2006

Risotto is my second favorite dish to make (behind any kind of soup). What I love about risotto is that you can just toss in fun combinations of veggies, handfuls of grated cheese, and dinner is done (well after you stir it until your arm is ready to fall off, but personally I can use [...]

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