I was married 44 years ago today and our reception was at a restaurant/catering hall under the El in Astoria. I know it was the Oyster ------- but for the life of me I can't remember it. Does anyone else?
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.