Tag Archives: Historic Cold

Chicken Breast and Pasta with Truffle Oil- From Portly Cooks = How COLD is it?

This recipe is from Portly Cooks a food blog that I follow. Portly learned this when he was cooking recently at a restaurant. He is located in Britain. I like his recipes for their simplicity, elegance and ease of making. … Continue reading

Posted in Art and Architecture, Meat, Pasta, Slow food and art in the kitchen | Tagged , , , , , , , , , , , | 4 Comments