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Recent Reviews

Re:Orzo with Lemon, Garlic, Parmigiano & Herbs

I made this dish for my family and it was a hit. I did do a few things different after reading that people were having texture problems. I first made doubly sure the stock was reduced to 1 cup. I cooked the orzo for 7 minutes only and after draining it I put the pot with the orzo back on the hot burner while tossing the pasta just to dry it a bit more. I then added the rest of the ingredients. The orzo turned out al dente and there was no problem with soupiness.

Posted: 09:40 pm on August 10th 2012