Capellini alla Primavera Recipe
Pasta with spring vegetables — or, for that matter, any vegetables — has always been a staple of Italian cuisine. But Sirio Maccioni, the renowned Italian restaurateur who has owned Le Cirque for decades, claims to be the one to baptize it primavera in 1974. Along with Romeo Salta, and the Giambelli brothers, Sirio was at the lead in bringing the fine Italian dining experience to New York. Sirio runs a restaurant that is French by name but serves pasta primavera.
NYT Cooking: I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 19...
29 Casseroles To Make You Feel Like It's 1982
Casseroles ... are you a fan?! The very word makes some people cringe while others are reminded of comforting all-in-one dishes! Casseroles are a staple at potlucks and family gatherings - and they make a great main course or side dish for weeknight dinners! With the colder weather of winter, it's the perfect time for comfort food and these 29 Casseroles that will make you feel like it's 1982 - when casseroles were all the rage!
I wrote to Nestle when I was young and asked them if they could sell the strawberry and chocolate mixed in the same container. It tastes like a malt. Heck they put PB & jelly in the same jar. I received a letter back saying that they had marketing teams that handled this kind of thing. Dang shame, it would have sold!