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January, 2009

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Almond Semifreddo with Caramelized Apples

(Food & Wine, January, 2009)

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Angel-Hair Pasta with Crab and Country Ham

(Food & Wine, January, 2009)

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Antipasto Salad

(Food & Wine, January, 2009)

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Basque Steak Fries

(Food & Wine, January, 2009)

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Braised Pork Shoulder with Chimichurri

(Food & Wine, January, 2009)

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Braised Romaine with Toasted Almonds and Moscatel Syrup

(Food & Wine, January, 2009)

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Broiled Mussels with Hot Paprika Crumbs

(Food & Wine, January, 2009)

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Celery Root Soup with Clementine-Relish Toasts

(Food & Wine, January, 2009)

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Chawan Mushi

(Food & Wine, January, 2009)

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Chicken Thighs with Spicy Tomato-Pepper Sauce

(Food & Wine, January, 2009)

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Cinnamon Sugar Pane Al Latte

(Food & Wine, January, 2009)

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Classic Carrot Cake with Fluffy Cream Cheese Frosting

(Food & Wine, January, 2009)

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Coronation Chicken Salad with Mangoes and Almonds

(Food & Wine, January, 2009)

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Creamy Buckwheat Pasta with Wild Mushrooms

(Food & Wine, January, 2009)

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Dark-Chocolate Frosting Shots

(Food & Wine, January, 2009)

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Focaccia-Stuffed Squab with Bean Stew

(Food & Wine, January, 2009)

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Fragrant Sticky Rice

(Food & Wine, January, 2009)

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Frittata Sandwich

(Food & Wine, January, 2009)

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Fusilli Alla Crazy Bastard

(Food & Wine, January, 2009)

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Healthful Info:

So many healthful foods in this dish! Walnuts, cherry tomatoes, and beet greens, but the cheese adds to the high fat content. Possibly try a little less and save some fat and calories.

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Comments:

On January 9, 2009, 12:54 pm peggy said:

Okay, I admit it: They had me at the recipe title. In reading the recipe's introduction, I was further delighted to learn that the name refers to an old New Yorker cartoon which I had kept on my refrigerator door until it turned an embarrassing shade of yellow. Beyond all the cuteness, however, this is a quick and tasty vegetarian entree. The fusilli makes it "crazy", but the ingredients make it unique: toasted walnuts, oven-roasted cherry tomatoes, oft-neglected beet greens, and a healthy dose of cheese. It all comes together in less than 45 minutes, leaving plenty of time to open a bottle of wine, make a good salad, and warm a baguette. Dessert can be simple--maybe a few sliced blood oranges from the farmers' market, and some store-bought biscotti.


Garlic Salt–Crusted Bistecca

(Food & Wine, January, 2009)

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Grilled Mackerel with Sicilian Caper-Tomato Salsa

(Food & Wine, January, 2009)

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Grilled Pork Rib Roasts with Green Beans and Onions

(Food & Wine, January, 2009)

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Honey–Soy Sauce Chicken with Mâche-and-Citrus Salad

(Food & Wine, January, 2009)

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Horseradish Granité

(Food & Wine, January, 2009)

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Kiwi, Banana and Passion Fruit Salad

(Food & Wine, January, 2009)

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