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Laura Giannatempo

  • Article

    Pasta Dinner in 15 Minutes

    Tired? Don’t feel like cooking up a storm? I hear you. This speedy pasta solves the problem

  • Article

    Surefire al dente

    A tip for getting al dente pasta every time

  • Article

    When in Doubt, Fry It

    Pretty much anything fried is good—that’s what I think anyway. And ever since I ate not one but two portions of fried mac & cheese at the now-defunct Mo Pitkin’s…

  • Article

    Got Cabbage? Mock Sauerkraut Tastes Great

    Quick bacon & napa cabbage sauerkraut

  • How-To

    Handmade Ice Cream…and cones, too

    Walking into the Ici Ice Cream shop is like setting foot in an old-fashioned Italian gelato store with handcrafted wood panels, marble countertops, and the day's flavors handwritten on the…

  • How-To

    How to Use a Pasta Maker

    Create delicate fresh lasagna or fettuccine with a hand-cranked pasta machine

  • Article

    Tasting Panel: Shopping for White Chocolate

    White chocolate isn’t really chocolate at all because it contains no cocoa solids or chocolate liquor. It’s made with cocoa butter (the fat from cocoa beans), sugar, and milk and…

  • Article

    Book Reviews: Baking Bread at Home

    I love bread, all kinds of bread: baguettes, ciabattas, sourdough, white, whole wheat, rye—you name it. But I’m definitely not a bread baker. Or rather, I wasn’t a bread baker.…

  • How-To

    Rich, Creamy Home-Style Yogurt

    Made with the best tasting milk

  • Article

    What to Do with Fennel Stalks & Fronds

    When you buy fennel, it often comes with its stalks and dill-like fronds attached. However, most recipes call for fennel bulbs only. This doesn’t mean you have to throw the…

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