This lasagna brings together three distinctive components: a deeply flavored, slow-cooked pork and beef Bolognese, fresh homemade spinach pasta, and a silky béchamel enriched with Fontina and Parmigiano-Reggiano. Rather than a few heavy layers, this lasagna is built with six to eight thin layers, allowing the delicate green pasta, rich meat sauce, and creamy béchamel to remain distinct in every bite.
Lasagna Bolognese with Spinach Pasta
Crisp, golden battered fish with a light, crunchy coating and tender, flaky fish inside, served alongside twice-fried chips that are crisp on the outside and fluffy in the center. Serve with tartar sauce, lemon wedges and malt vinegar for a classic British-style fish and chips dinner.
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| Fish and Chips |
Crisp toasted baguette slices topped with creamy Brie and warm cinnamon-sautéed apples make an easy and elegant appetizer. Tart Granny Smith apples are especially good here because they balance the richness of the Brie and the sweetness of the brown sugar.
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| Baked Crostini with Cinnamon and Apple |
This elegant first-course salad from Thomas Keller’s The French Laundry Cookbook combines crisp-tender haricots verts with intensely flavored tomato tartare, red wine vinegar cream, frisée, chive oil and a finishing dusting of tomato powder.
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| Salad of Haricot Verts, Tomato Tartaare and Chive oil |
This is an excellent sauce to use on tacos and especially good for making enchiladas.
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| Home Made Red Enchilada Sauce |
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| Lemony Garlic Chicken with Parmesan Bow-tie Pasta |
