Making ravioli is an easy way to maximize your pasta skills. It yields very “fancy” results with just a little practice and no special equipment. Fill your ravioli with ricotta or other cheeses, scallops, beef, mushrooms, squash, lobster, or crab.
Category: Recipes
There’s nothing more comforting than a warm bowl of this French country stew made from creamy white beans, succulent duck legs, and smokey sausage.
There’s nothing more satisfying than a warm bowl of hearty meat, creamy beans and hot chiles. This hearty, warming stew originated in the 1800s in northern Mexico before spreading into Texas and beyond. Originally, it was prepared with dried beef, suet, chili peppers, and salt, pounded together and dried into bricks for easy transport, and then cooked in a pot of boiling water.
A crusty of fresh, whole grain bread is the perfect vessel for a steaming bowl of hearty soup, like our French Onion. Use spelt or one of our other heirloom wheat flours.
This one-pot French onion soup makes this cold-weather classic simple to make at home. Serve in our Spelt Bread Bowls.
At 18, I was introduced to Thai curry at a restaurant called Tree Top in Waltham, MA. I was entranced by the exotic flavors of lemongrass, kaffir lime leaves, coconut and fish sauce on a bed of fragrant rice. I had to try to make something that delicious at home!
If you’ve ever made egg pasta dough, it was probably for an Italian dish of some sort, but did you know, Siu Mai – or Shumai, as it’s called in other parts of Asia – is made with the exact same dough!
Wide noodles are easy to make from scratch and taste delicious with seasonal vegetables, seared scallops, garlic and asiago cream.
This luxurious dish features succulent crab cakes in a delicate nest of angel hair pasta. The fine, delicate strands of angel hair have a delightful mouth feel, particularly when paired with other subtle flavors and textures.
In the peak summer months (or any time of year!) nothing tastes as good as fresh pasta with garden vegetables.