hey all -- I'm a recent transplant to the chicago area and am looking for some recommendations for where to take a big group (10? 15?) for dim sum. the group would include many poor grad students, so please take that into account . . . thanks!
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.
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.