The Baker: Hominy Tortillas

Any serious cook or baker eventually tackles making homemade tortillas. I was lucky as one of the staff in my bakery was from Mexico and was happy to show me how to make them. But even she had problems when the dough wasn’t just right.

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Spaghetti with Zucchini, Basil, and Mint


Once I had the combination of fresh basil and mint, I was hooked. Then I find out the partnering has a long tradition in Italian country food. This is a lovely summer pasta, satisfying for those nights when you want…

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Spinach and Tofu-Stuffed Pasta Shells

Ingredients

12 dried jumbo shell macaroni
16 ounces firm tofu
1 (10 ounce) package frozen chopped spinach, thawed
1/4 cup chopped fresh Italian flat leaf parsley
1/4 cup grated Parmesan Cheese
2 tablespoons olive oil
Pinch of ground nutmeg
1 (8 ounce) package shredded Italian cheese blend (such…

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The Ultimate Home Casserole

While it has Italian roots, there is no American cook who doesn’t have a version of the filling and satisfying layered pasta, tomato sauce, and cheese. In most of my books I have a version of lasagna and it seems like every time I make it, it is a bit different.

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Slow Cooker Marinara and Mozzarella Lasagne

marinara
You will love this recipe. Two staples on the pantry shelf, dried pasta and a jar of marinara sauce, some cheese in the refrigerator and you can assemble this lasagna in about 5 minutes.
The 1 1/2-quart cooker makes…

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Favorites From Not Your Mother’s Weeknight Cooking

Can you share five recipes from your book Not Your Mother’s Weeknight Cooking and tell us why you like these recipes for busy weeknights.

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All About Homemade Pasta

Pasta is a dish that is gloriously impromptu, especially with a batch of your good sauce in the freezer, and is popular because of its good nutrition, quick preparation, and well, it just tastes so good. In Not Your Mother’s Slow Cooker Cookbook, NYMSC Entertaining, and NYMSC Family Favorites, we have given you a nice handful of Italian-style sauces. We say Italian-style since pasta and its wonderful sauces are now thoroughly part of American cuisine, despite it being an import. You have your choice as to using commercially made fresh pasta available packaged in the supermarket, buying fresh pasta from an Italian market or pasta shop, or using dried.

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My Best Sauces: Filet of Beef with Mushroom Stroganoff Sauce

Stroganoff is a favorite old-fashioned continental dish that has delighted the most discriminating diners in posh restaurants for generations, but has sadly fallen into being categorized as passé. A nineteenth century French preparation with a Russian count’s surname, it is the ultimate gourmet dish.

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Vegetarian Slow Cooker-Tofu

Tofu in the slow cooker? Well, yes indeed. During the testing of the first slow cooker book, one of my testers contributed a vegetarian posole. Well, I ended up loving it and making variations on it, like this one with tart tomatillos. Then a basic preparation instead of stir-frying for vegetables and tofu braised in their own juices.

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soup and stew season: Garlicky Tortellini Soup with Tomato and Spinach


This is one of my favorite-on-the-spot pasta and vegetable soup dinners, the creation of food writer Peggy Fallon for Not Your Mother’s. It is simplicity itself and has you eating dinner in 20 minutes. No lie. It uses a package…

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