recipe

Renaissance Lasagne with Hand-Rolled Pasta | The Splendid Table

Here tomato is not a player. Instead, sheer sheets of pasta are layered with a light chicken ragù and sprinklings of nuts, raisins, spices, and cheese, with a touch of cream--echoing the bewitching mix of savory and sweet you’d taste at Renaissance banquets. Believe it or not, many of Italy’s lasagnes today share this light hand. Serve this when you want to get away from the expected, yet have a dish that’s easily done in advance.
Link: 

http://www.splendidtable.org/recipes/renaissance-lasagne-hand-rolled-pasta

Renaissance Lasagne with Hand-Rolled Pasta | The Splendid Table

Here tomato is not a player. Instead, sheer sheets of pasta are layered with a light chicken ragù and sprinklings of nuts, raisins, spices, and cheese, with a touch of cream--echoing the bewitching mix of savory and sweet you’d taste at Renaissance banquets. Believe it or not, many of Italy’s lasagnes today share this light hand. Serve this when you want to get away from the expected, yet have a dish that’s easily done in advance.
Link: 

http://www.splendidtable.org/recipes/renaissance-lasagne-hand-rolled-pasta

Recipe: Momofuku's Crack Pie - latimes.com

"
It's not an understatement to say that this pie defies description. But I'll try. It's ooey-gooey. Buttery and rich. Silky. Pillowy. I'll wager that it's not like any pie you've ever had before because that salty-sweet-crunchy-oaty crust is as much a part of the pie as the filling itself. In a weird way, it remind me of kettle corn, with that one-two, salty-sweet hit that keeps you coming back for more. And more. And more."

Link: 

http://www.latimes.com/features/food/la-fo-crackpierec11-2010feb11,0,278...

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