#ravioli-di-portobello

#ravioli-di-portobello

Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

The 12-month-aged cheese is milder and more moist, resembling a sliceable cheese like cheddar, while the 26-month cheese is drier with crunchy salt crystals.

Redwood's laws allow the foraging of all berries for personal consumption (huckleberries, salmonberries, thimbleberries and blackberries are found throughout the woods). On the other hand, gathering any of the 200-some species of mushrooms - which proliferate in Redwood - is not permitted. Luckily, a wide variety of mushrooms are readily available for purchase nowadays, so pick up some of your favorites and create a forest-inspired feast at home.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

Classic spicy vodka rigatoni is such a glorious sight, beautifully orangey-red and glossy. That iconic look and luxurious texture sparked the idea for this dish. This pasta highlights the humble carrot by making it the star of the show and the base for a creamy, spicy orange sauce. I like buying carrots with the tops attached for this to make a lovely herby topping to balance the richness of the pasta, but if you can't find them, this dish is still a stunner.

This creamy mushroom pasta is weeknight dinner gold: deeply browned mushrooms, a silky Parmesan-laced sauce, and just enough lemon to keep everything bright. The key isn't drowning the mushrooms in cream-it's giving them a proper sear first. A mix of shiitake, maitake, oyster, or crimini mushrooms brings layered texture and flavor, though even a single variety works if you give it enough time and space in the pan.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels.

Who doesn't love pasta? When I need a hug-in-a-bowl type of dinner, something cheesy and saucy is always what comes to mind first. Even when I'm thinking about making a special dinner, maybe for a date-night in or a friend coming over, comforting pasta recipes are always top of mind. If you find yourself needing a little something to look forward to at the end of the day, consider making one of these comforting pasta dinners this week. They all pair perfectly with a good

Mushrooms are a popular pizza topping already, but if you want to take things a step further, consider turning them into a gluten-free, breadless pizza crust with a pizza-inspired stuffing. Pepperoni is a quintessential pizza ingredient, one with plenty of creative uses in various recipes. In the case of stuffed mushrooms, pepperoni will inspire a pizza flavor profile with the help of cheese and sauce.

Typically made from cow's milk, it's produced by heating whey - a common byproduct of other cheesemaking processes. Hence, the word "ricotta" translates to "recooked" in English. When the whey is heated and acidified, it forms the soft, fine curds that are so characteristic of ricotta, resulting in a delicate, airy cheese that's creamy yet relatively low in fat. You can even make your own ricotta at home by curdling boiled milk with lemon juice and then straining the mixture through a cheesecloth.

This butternut squash and cheese-stuffed shells recipe, written with developer Michelle McGlinn, highlights the creamy, nutty flavor of butternut squash by first combining it with Italian sausage and then making it into a creamy, cheesy sauce. Paired with three different types of melty cheeses, a pinch of cayenne, and fresh sage, this stuffed shell recipe is perfectly rich and balanced with the savory flavors of fall and winter.