Fondue— A Swiss Tradition

Fondue— A Swiss Tradition By Bob Lipinski As the weather turns colder and days become shorter, thoughts of sitting around a roaring fire come to mind. Although freshly roasted chestnuts and large mugs of mulled wine or even hot chocolate … Continue reading

Farfalle with Asparagus, Tomatoes, and Portobello Mushrooms

Farfalle with Asparagus, Tomatoes, and Portobello Mushrooms 1 pound farfalle, cooked al dente 4 pints of grape tomatoes (cherry tomatoes can be substituted) 1/4 cup extra virgin olive oil 1 pound asparagus (thin or thick) 4 large portobello mushrooms 1/4 … Continue reading