Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the 'real' food we serve. Everyone reaches for seconds of these tasty morsels.
Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
Change up this dessert by layering pear filling between purchased pizzelles (Italian waffle-style cookies) and then topping with Praline Sauce and toasted pecans.
This recipe for ma po tofu, a Chinese stir-fry, is simple to make and good for you, too. Add a side of chilled melon and a cold glass of dry riesling for a satisfying supper.
These creamy garlic mashed potatoes are so good, you can serve them plain--no butter or gravy is needed. Now, this is the only way we prepare mashed potatoes.
With a hint of creamy Alfredo sauce and chopped Italian parsley, this potato dish transforms from the traditional to eccellente! Created by Chef Michael Chiarello.
