Pasta with Garlic Breadcrumbs (Pasta con pangrattato)

This thrifty pasta dish is from an era when clever home cooks had to feed large families and meat and cheese were too expensive and often hard to come by. Bread was always on hand and stale bread was never wasted. Stale bread shows up in many classic Italian soups,…

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Pomelos are the largest of the citrus fruits and the grandfather of the more familiar grapefruit. They look like grapefruits on steroids and the botanical name, Citrus maxima pretty much says it all. Unlike grapefruit, the segments inside are much less juicy, almost dry in comparison. The segments are less bitter than grapefruit and can be either white or pink with very few seeds. A favorite fruit in Asia, pomelo are frequently used in…

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These luscious salmon patties start with fresh salmon that is very coarsely chopped, leaving some larger pieces so the buttery texture of the salmon isn’t lost and the cakes stay moist inside. The lightly seasoned salmon is glazed with a spicy sweet mixture that really plays well with the richness of the fish.

1 lb boneless fresh, uncooked salmon

1 egg white

1 tablespoon cornstarch

2 tsp sherry

½ tsp salt

½ tsp…

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The Le Cordon Bleu schools in the U.S. invite local residents to watch as Las Vegas chefs, personalities and students team up to compete for the Le Cordon Bleu title. The competition is taking place to celebrate the re-naming of the Le Cordon Bleu College of Culinary Arts.



The transition to the Le Cordon Bleu brand name reflects a continued commitment, on behalf of the faculty and staff, to provide students with the foundation for a… Continue