Ate several very mediocre meals there. Best thing about that place was the patio. Drove by today and after many many years, they are gone. New sign says, "Chocolat." Does anyone know anything about this place?
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.
The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.