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How To make Pasta Primavera Gregory
4 tb Salt
1/2 lb Green fettuccine
1/2 lb Regular egg fettuccine
1/3 c Olive oil
1/2 c Finely chopped purple onion
3/4 lb Snow peas
1/3 lb Sugar snap peas
3/4 lb Sliced prosciutto, coarsely
Julienned 2 Ripe plum tomatoes
2 Sweet red peppers, finely
Julienned 8 Scallions, cut in 1/2" pcs.
1/2 c Chives, basil or other fresh
Herbs Black pepper to taste 4 tb Raspberry vinegar
1/4 c Parmesan cheese
1 Black olives
Grated zest of 1 orange, Lemon or lime
Bring 4 qts water to a boil; add 2 tbls salt and stir in fettuccine. Cook until tender but still firm; drain immediately. Transfer the pasta to a large bowl, add the olive oil and chopped onion; toss gently. Let cool to room temp. Bring another 4 qts water to a boil. Add 2 tbls salt and the peas. Cook for 1 min., drain and immediately plunge peas into ice water. Let stand 10 min; drain and pat dry. Add peas to pasta along with prosciutto, tomatoes, red papper, scallions and chives or herbs to taste. Season with salt and pepper, sprinkle on raspberry vinegar to taste, and toss gently. Toss the pasta primavera with the parmesan. Arrange on serving platter. Scatter olives and citrus zest over the pasta and serve at room temp. Recipe By : The Silver Palate Cookbook
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How to Feed NYC's Largest Middle School | On The Job | Priya Krishna | NYT Cooking
Meet Ruth Quizhpe. She’s not a chef who gets written up in glossy magazines, but her vital work ensures that the 2,000-plus students at the largest middle school in New York City eat every day. With 1,800 public schools and some one million students, the New York City public school system is the biggest in the United States. How does the system feed all of the students every day?
“On the Job With Priya Krishna” is a series about labor and the people who shape what we eat and how we eat, and whose jobs often go unseen. Tune in.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
How to make delicious frozen cocktails!
It's Strawberry Daiquiri, Frozen Margarita & Granita Slushie time!
There’s no reason why your frozen cocktails can’t be as delicious and carefully crafted as your other drinks in summer – they may be fun, but no need to let the standards slip!
We’ve already taken a look at some important factors to consider when concocting whatever icy cold beverage takes your fancy and you can check out that episode below, but here are some old favourites and a tasty newcomer for inspiration!
Strawberry Daiquiri
60ml (2oz) rum
30ml (1oz) sugar syrup
30ml (1oz) lime juice
4 – 5 frozen strawberries
1 cup crushed or small cubed ice
Strawberry fan to garnish
Frozen Margarita
45ml (1 1/2oz) blanco tequila
20ml (2/3oz) orange liqueur
15ml (1/2oz) sugar syrup
20ml (2/3 oz) fresh lime juice
1 cup crushed or small cubed ice
Lime wheel to garnish
Granita Slushie
100ml (3oz) ruby red grapefruit juice
100ml (3oz) orange juice
200ml (6oz) white vermouth
100ml (3oz) peach liqueur
100ml (3oz) water
30ml (1oz) gin per glass when serving
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CHAPTERS:
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0:53 - Patreon Thanks
1:39 - Strawberry Daiquiri
4:18 - Frozen Margarita
6:42 - Granita Slushie
10:05 - Specs
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Mediterranean Pasta Salad || Healthy And Tasty Salad Recipe || Sallatë E Ftohtë Me Makarona
Cold #pastasaladrecipe
makarona me sallatë
The Perfect Picnic Pasta Salad - Food Wishes
No matter what pasta shape you use, or which ingredients you add, as far as I’m concerned there’s only one proper technique for building what we’re modestly calling the “Perfect Picnic Pasta Salad.” Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Perfect Picnic Pasta Salad, follow this link:
You can also find more of Chef John’s content on Allrecipes: