Now that April is here I am searching - AGAIN - for fresh tamarind leaves at Indian grocery stores throughout NJ and NYC. Has anyone seen them? I am desperate to make mutton with fresh tamarind leaves!!
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.