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Spring Vegetable Ragout

 
Spring-Vegetable-Ragout

March 7th 2011By Eating Well

Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout. Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew.

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Avocado Cream Pasta

 
Avocado Cream Pasta with Summer Salsa

September 7th 2011By Victoria Dwek

My family prefers their pasta very creamy—either fettucini alfredo or penne a la vodka shows up on the menu almost every week. But what do I do when we want creamy without the heavy cream? This healthy, refreshing alternative will surprise you.

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