TODAY on MHTV: Creating a restaurant-worthy meal at home is way less intimidating than it sounds. Herbed butter, spread on a cut baguette and popped in the oven makes a great dipper for leftover sauce from my simple but delicious shrimp scampi. To add some green to the dinner table, I go for a favorite salad of my youngest, Luca; a one-bowl Caesar with huge homemade croutons and a dressing I mix right in the bowl with the romaine. More from the show.
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Get the recipes from the 11:30 a.m. ET show: Stuffed Pasta Shells
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Tomatoes, beets and peaches at their peak, together on one platter. Salt, oil, herbs, and nature does the rest.
August 2, 2011 at 11:36 am
Can you tell me were you got the wooden stick that you stir everything with. Thank you
August 17, 2011 at 12:19 am
Nancy,
I found these great wooden spoons at William Sonoma. Check it out. I love them. There catalog has great things in it.
Pauline