Buckwheat noodles anchor a hearty winter dish

12/30/2008 | NYTimes.com

For the Italian dish called pizzoccheri, buckwheat noodles are cooked with potatoes, cabbage, cheese, butter and bread crumbs for an easy, filling meal. This recipe uses less butter than the original, but is still quite rich.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations