Next Sunday I'm cooking a Mexican steak dish that features a sauce made, in part, of reconstituted, pureed cascabels. Small problem: I cannot find cascabels even here in west Texas. Can somebody recommend a substitute?
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.