The Pianalto name commands a certain amount of respect, especially in Tontitown, Arkansas where it’s a common as the n “ ” or “Smith” anywhere else. This recipe comes directly from chef Vince Pianalto and his beloved mother that dates back several generations; and even though this homemade pasta drenched in chicken broth has it’s genesis based in another century, something tells me Vince and his mother still prepare this recipe frequently at home.
It’s time for a pantry raid; at least twice a month we pilfer through our pantry and fridge to make room for new arrivals, and trust in knowing that some of our favorite dishes during the pandemic have come from this simple exercise in organization.
We love fresh spring rolls for just about any occasion; even serving them at this year’s socially distanced super bowl party; but they’re especially appreciated following this the 2021 Chinese New Year…the year of the OX. Regardless, these tiny bundles are delicious with shrimp or as a completely vegetarian offering; and a big hit with this super easy dipping sauce curated by chef Becky Miller from the Appleseeds Teaching Garden in Fayetteville.
There’s been several inches of snow consumption in our house over the last several days following the Winter storm here in Arkansas; two varieties of ice cream, scores of cocktails, but perhaps the favorite of everyone has been our simple, whimsical WINTER MAPLE TAFFY that’s as fun to make as it is to eat.
Homemade marshmallows are a triumph; relatively simple to make but oh so impressive to announce that you prepared them when serving them as a topper to hot chocolate or gooey, charred liaison between chocolate and graham cracker in the quintessential S’MORE. We actually love them as a dramatic addition to creme brulee and ramekin chocolate cake - especially at intimate dinner parties.
