As a kid I once had spaghetti made with what I think was Campbell's Cream of Mushroom soup. I still remember how delicious this dish was and have never been able to re-create it. The recipe was from the 1950's. Can anyone provide a recipe?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Make Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese