I’m working hard to keep a diary of new culinary finds during my adventures in New York at the farmers markets and endless gourmet shops.
Here is one of my new favorites:
I chose Sfoglini pasta for a recent NYT food recipe, Spicy Roasted Broccoli Pasta. It cooked up perfectly al dente and the ricotta sunk in the radiator shape beautifully.
Spicy roasted broccoli pasta sounds wonderful