Craig Claiborne's Favorites from the New York Times (1977 v.3): Recipes, Restaurants, Tools, Techniques, People, and Places - Volume 3 by Craig Claiborne

    • Categories: Sauces for meat; Main course
    • Ingredients: shallots; dry red wine; bay leaves; thyme sprigs; black peppercorns; parsley; red wine vinegar; jarred beef gravy; veal kidneys; butter; mushrooms; heavy cream
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Notes about Recipes in this book

  • Tubular pasta with cauliflower and ham (Penne or rigatoni modo mio) [Edward Giobbi]

    • JimCampbell on November 30, 2025

      A 2.5 out of 5. The dish is good. Not spectacular, but good. There's a small amount of oil and butter used sauteing the onion, so it's a much healthier version than say Biba's Pasta with cauliflower and pancetta (Pasta con cavolfiore e pancetta), which adds the fat from the pancetta. It doesn't have the same level of flavor either. We substituted a bag of frozen peas for the potatoes. We also blanched the vegetables separately rather than try to time them cooking with the pasta. Overall, not bad. BTW..... this recipe is also listed in EYB as Penne or rigationi modo mio (pasta with cauliflower and ham) from The New New York Times Cookbook by Craig Claiborne and Pierre Franey.

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  • ISBN 10 0812907086
  • ISBN 13 9780812907087
  • Linked ISBNs
  • Published Dec 28 1977
  • Format Hardcover
  • Page Count 309
  • Language English
  • Countries United States
  • Publisher Times Books

Publishers Text

Recipes, restaurants, tools, techniques, people, and places.

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