Adding fontina and ricotta cheeses to pasta with wild mushrooms and rosemary, then baking it, makes an elegant dish gooey and golden. (Article plus video.)



NYT > Food

Content is copyrighted by the respective owners.
Advertisement:
Looking for a rental home, condo or apartment?:
www.PutnamRenter.com

Buying or selling a home in Mahopac?:
www.MovingToPutnam.com