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Have you been looking for the right time to add a new appliance to your kitchen? Now is that time, with this selection of kitchen items all on sale with special Mother’s Day pricing. You’ll get 20 percent off already discounted prices on blenders, juicers, grills, pizza ovens, and more, all when you use the coupon code WELOVEMOM at checkout.
Yedi 9-in-1 Total Package Instant Programmable 6 Quart Pressure Cooker $71.96
Pressure cook, slow cook, sauté, steam, make cakes, pasteurize, make yogurt, cook rice, make eggs and warm all with this one appliance. It has 15 cooking programs, saving you time and using other appliances, and allows you to .make two dishes at once,
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Set aside a special day with a special someone and prepare yourself to be transported to Italy from a culinary sense, at least. Cook amazing pasta and an impressive meal in authentic Italian style with guidance from a true expert providing a perfect plan for a safe Valentine s Day during the pandemic.
Connect with quintessential Italian kitchen queen Nonna Nerina and never look at dinner prep the same way while saving money on a unique experience. A class of Nonna Live: Cooking Pasta with Nonna and Family typically costs $60 but can now be accessed for only $45 a 25-percent price reduction just in time to celebrate the most romantic holiday of 2021.
Kamut Pasta: Ancient Wheat, Cold Air, Perfect Pasta
Kamut, an ancient grain rediscovered, makes pasta rich in both history and flavor
A group of newly acquainted food writers wandered up the cobbled roads of a Roman hill, presumably toward a Michelin-starred restaurant, in April of 2016. Our loose parade extended half a block, whatever that means in Rome.
Atop the hill was an architecture firm, in the penthouse of which awaited an eight-course dinner. Our fearless leader, absorbed in conversation, kept a good clip, and the folks at the back were getting steadily left behind. I paused for a moment in the middle, by a chalkboard in front of a little bistro. It read, “Kamut Pasta.”
Friday Dec 18, 2020 at 7:46 AM Dec 18, 2020 at 7:47 AM
A group of newly acquainted food writers wandered up the cobbled roads of a Roman hill, presumably toward a Michelin-starred restaurant, in April 2016. Our loose parade extended half a block, whatever that means in Rome. Atop the hill was an architecture firm, in the penthouse of which awaited an eight-course dinner.
I paused for a moment in the middle, by a chalkboard in front of a little bistro. It read, “Kamut Pasta.”
At dinner I sat at the end of a long table with Maureen Fant, an American food writer, and her Roman husband. I mentioned having seen a sign for Kamut pasta. Fant winced, as if I’d said “cockroach” pasta.