I'm a long time user of mezzalunas for herb chopping, garlic, etc. Been noticing, however, that the ones I own don't stay very sharp, and are rather difficult to resharpen. Anyone aware of a knife maker who makes high quality mezzalunas?
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.