Pasta with yogurt and caramelized onions, from Kassos from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 349) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • hirsheys on January 18, 2019

    Eh. Fine. Not worth it for me. Too rich.

  • westminstr on December 09, 2014

    Made a half recipe with fusilli, sheeps yogurt (already thick, so I didn't drain it) and pecorino romano. Somehow it reminded me of an onion bagel with cream cheese. Rather than repeating this dish I would like to try other yogurt and pasta dishes, I definitely prefer the version in Jerusalem. The kids liked the yogurt sauce sans onions.

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