Asparagus lasagne

Article Abstract:

An asparagus lasagne to serve six is made from four lbs of asparagus, olive oil, instant lasagne noodles, butter, chicken broth, water, goat cheese, lemon, parmesan, and heavy cream. Instruction for cooking are given, along with recommendations on wide and a side dish.

Author: Zakroff, Zanne Early
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1992
Cookery (Asparagus), Asparagus

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Goat cheese mashed-potato gratin

Article Abstract:

The many kinds of mashed potatoes between the basic, spartan variety and those laden with equal parts butter or sour cream are delicious and nutritious. This recipe for goat cheese mashed potato gratin will delight all potato fans.

Author: Zakroff, Zanne Early
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1993
Usage, Cookery (Potatoes), Potatoes, Goat cheese

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Chicago: second city no more

Article Abstract:

Excellent historic restaurants in Chicago include Charlie Trotter's, Frontera Grill and Topolobampo, Un Grand Cafe, Spiaggia and Tuttaposto. Addresses and telephone numbers are included.

Author: Zakroff, Zanne Early
Publisher: Conde Nast Publications, Inc.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1993
Evaluation, Restaurants, Directory, Chicago, Illinois

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Subjects list: Cooking
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