When I was a litle girl in the 50's my Mom made a custard with cottage cheese and raisins in it. She didn't remember how to make it and my experiments have not worked out well. Any ideas from some oldies about this? Thanks for your help. Katerra
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.