Grains / Pasta Archives - The Heritage Cook ®

A Special Day at Bottega in Napa Valley

By Jane Bonacci, The Heritage Cook, on May 3rd, 2013%

This entry is part 85 of 87 in the series Festive Fridays

Chef Chiarello’s Ricotta Gnocchi – pillows of dough in an incredibly rich tomato sauce … Heaven!

The day dawned with the cool San Francisco . . . → Read More: A Special Day at Bottega in Napa Valley

Pea and Saffron Risotto with Fava Beans (Gluten-Free)

By Jane Bonacci, The Heritage Cook, on March 29th, 2013%

This entry is part 63 of 67 in the series Gluten-Free

Happy Festive and Good Friday everyone! If you are hosting Easter dinner this year and have someone joining you who is gluten-intolerant, dairy-intolerant . . . → Read More: Pea and Saffron Risotto with Fava Beans (Gluten-Free)

Shrimp and Polenta from FreshDish for Festive Friday

By Jane Bonacci, The Heritage Cook, on March 22nd, 2013%

This entry is part 89 of 87 in the series Festive Fridays

A few weeks ago I was contacted by the good folks at FreshDish with the offer to try one of their pre-assembled dinners. I . . . → Read More: Shrimp and Polenta from FreshDish for Festive Friday

Comforting Pastas – Macaroni and Cheese for Everyone!

By Jane Bonacci, The Heritage Cook, on March 13th, 2013%

This entry is part 62 of 67 in the series Gluten-Free

This entry is part 62 of 67 in the series Gluten-Free You can also make this with traditional all-purpose flour and wheat pasta.

You can also make this with traditional all-purpose flour and wheat pasta.

Today is the final episode of Food Network’s #ComfortFoodFeast and is . . . → Read More: Comforting Pastas – Macaroni and Cheese for Everyone!

Quinoa with Pancetta, Sliced Almonds and Thyme (Gluten-Free)

By Jane Bonacci, The Heritage Cook, on December 28th, 2012%

This entry is part 58 of 67 in the series Gluten-Free

This entry is part 58 of 67 in the series Gluten-Free Black quinoa with toasted almonds

Black quinoa with toasted almonds

Today’s recipe was a first for me. I have had quinoa (keen-wah) before, but always the pale creamy type. This time I used black quinoa because . . . → Read More: Quinoa with Pancetta, Sliced Almonds and Thyme (Gluten-Free)