Latest news with #Alfredo
Hindustan Times
11-07-2025
- Entertainment
- Hindustan Times
Spaghetti and dal makhani to dhokla with aamras: Would you try these 10 weird food pairings?
Do you like the idea of fusion foods or recipes? Experimenting with new flavours can be exciting and combining different cuisines can lead to innovative dishes. In an interview with HT Lifestyle, chef Nehal Karkera shared 10 food combinations that might raise some eyebrows. Also read | Masala dosa ice cream to gulab jamun burger: 5 bizarre food combinations that went viral Do spaghetti and dal makhani go together? Don't say no before you give it a try. (Representative pic: Freepik) He listed the strangest food pairings he has tried so you don't have to (but you should). For instance, having ice cream and fries together might seem strange, but the contrast between sweet and savoury can be intriguing. Nehal said, 'I've always believed that food shouldn't be taken too seriously. It should be fun. Flirty. Maybe even mildly concerning. So, in the spirit of chaos and curiosity, I decided to crowdsource some madness. I threw out a question on my Instagram asking people to share their weirdest food combos — the kind they swear by, the kind they make in secret, and the kind that makes other people look at them like they need an intervention.' He added, 'So, after taste-testing these combos (yes, I risked my gastrointestinal peace for this), I present to you a list of weird Indian(ish) food pairings that truly, weirdly, gloriously work. They may not belong in a 5-star menu, but they definitely belong in your next midnight kitchen experiment.' Ahead are some of Nehal's 'truly unhinged food experiments'. He's talking about the kind of combos that make your stomach ask, 'Are you okay, bro?' but then your tongue goes, 'Wait a minute… hold up…' The cucumber and sugar combination might seem unusual, but it's actually used in some cuisines, like Asian. (Unsplash) 1. Cucumber + sugar = watermelon vibes 'Sounds fake, tastes like childhood. Slice some chilled cucumber, sprinkle a bit of sugar, and wait. It tricks your brain into thinking you're eating watermelon. The texture's similar, and the sugar boosts the hidden fruitiness of cucumber. Is this sorcery? Probably. But it works,' Nehal said. Recipe: Cut 1 cucumber into thin discs. Sprinkle 1 tsp sugar. Chill for 10 minutes. Eat. Question reality. 2. Port wine + Thums Up (desi sangria's evil cousin) 'This might sound like a mistake, but in parts of Goa, it's actually a legit drink. (I've heard it's called Kanamuchi or something similar). Sweet, fizzy, with that deep, raisiny hit from port—it's cola meets communion wine,' Nehal added. Recipe: ⦿ 60 ml Port wine ⦿ 90 ml chilled Thums Up ⦿ A squeeze of lime (optional, but adds brightness) ⦿ Serve over ice. Drink responsibly. Judge never. 3. Spaghetti + dal makhani He said, 'Call it cultural confusion or north-south-Italy fusion, but this works. The creamy, earthy dal coats the pasta like a desi Alfredo sauce. Add some chopped dhaniya (coriander) and a squeeze of lime? You're basically inventing a new cuisine.' 4. Dal chawal + aloo bhujia According to Nehal, 'This is just science. You take a comfort classic, and you add crunch. It's texture play. It's childhood. It's the food version of adding Hotstar subtitles to your life.' 5. Upma + mango pickle He said, 'If upma ever felt like your sober friend at a party, this combo gives it a tequila shot. The spicy, oily chaos of mango pickle gives bland upma a spicy side quest.' Maggi noodles with tomato ketchup might not be a traditional combination for everyone, but it's actually popular among some people. (Freepik) 6. Maggi + tomato ketchup Nehal said, 'Maggi purists will scream, but try this once. The ketchup adds a sweet-tangy twist and makes it taste like the cheaper cousin of hakka noodles. Which, honestly? Isn't a bad thing.' 7. Masala Lays + Nutella 'This one feels criminal, but it's sweet, salty, and crunchy — everything your dopamine receptors love. It's like if Diwali and Halloween had a baby,' Nehal added. + chapati He also said, 'Sometimes you're broke. Sometimes you're just lazy. This is peak jugaad. Wrap Maggi in a roti and you've got a budget burrito. Add some cheese, and boom — culinary upgrade.' 9. French Fries + vanilla ice cream 'McDonald's didn't invent this combo, but they should have. Hot and cold, salty and sweet — it's like that toxic ex you still think about sometimes,' he said. 10. Dhokla + Aamras 'This is a Gujarati fever dream, but a genius one. Sweet mango pulp soaks into the fluffy, tangy dhokla like syrup into pancakes. You'll never look at breakfast the same again,' Nehal concluded.
Winnipeg Free Press
05-07-2025
- Entertainment
- Winnipeg Free Press
The Bear serves up a sweet nod to print journalism
Opinion This column is about the latest season of The Bear, minor spoilers within. At the end of Season 3 of The Bear — the FX dramedy about the titular Chicago restaurant and its tortured chef Carmen (Carmy) Berzatto (Jeremy Allen White) — there's delightful, unexpected anachronism for a show set in 2025. The gang at the Bear are waiting, with bated breath, for their review in the Chicago Tribune. FX/TNS Jeremy Allen White is back as chef Carmen (Carmy) Berzatto in Season 4 of The Bear. The Trib write-up provides the season-finale cliffhanger setting up Season 4, which dropped last week on Disney+. We learn in the first episode of the new season that the review wasn't exactly a full-on pan, but it was far from a rave — and it casts doubt on the future of the restaurant. As someone who has written many reviews in her time as a print gal, seeing a newspaper review being treated as something to be anticipated — something with weight and influence, something with legitimacy — filled me with joy. Some critics have argued the inclusion of the review is meta commentary from creator, co-showrunner, writer and director Christopher Storer since, obviously, The Bear has been the subject of many TV reviews. Perhaps. But many of us remember a time when a newspaper review — not an Instagram post, not a tweet — of a restaurant could make or break an establishment. Watching, I kept thinking about the late, great Free Press restaurant critic Marion Warhaft, for whom I had the honour of writing an obituary earlier this year. Warhaft was tough but fair, and was gifted with adjectives — flannelly mussels! — but what made her such a trusted voice is the fact that she knew who she was writing for: the reader, not the restaurant. Warhaft was among the last anonymous restaurant critics; she wasn't a 'don't you know who I am' diva. She wanted her dining experience to be how yours might be. With local newspapers shuttering and newsrooms shrinking and resources becoming more scant, reviews are often the first things to be cut. But they are journalism. They are a record of our life at the time. You may recall Marilyn Hagerty, the now-99-year-old Grand Forks Herald restaurant critic and columnist who went viral in 2012 for a positive review she wrote of the Olive Garden. People were quick to snark on her no-frills, reported-style reviewing of a chain restaurant — 'The chicken Alfredo ($10.95) was warm and comforting on a cold day. The portion was generous. My server was ready with Parmesan cheese' — until Anthony Bourdain set them straight. 'Marilyn Hagerty's years of reviews to be a history of dining in America too few of us from the coasts have seen,' he tweeted. 'We need to see.' Like the news, that gap has been filled by social media influencers — often invited by the restaurant. They are not there to critique the food or the experience, mind you. They are there to create content about it. In their short TikToks and Reels they might actually include a shot of them actually eating the food, and it's always 'so good.' But is it? Or the food is completely secondary, as in mukbangs — a Korean trend gone global that translates to 'eating broadcast' — in which a host eats a large quantity of (usually fast) food while having a chat with the audience to the delight of those who love ASMR and to the horror of those for whom audible slurping is a punishable offence. It's not just capital-I Influencers. There's a reason artful shots of latte art and avocado toast on a vintage plate became millennial esthetic clichés; many of us became documentarians, capturing dining experiences for consumption by other people. And just like our taste in music and clothes and movies, our taste in food can communicate something about who we are and what we value. (It's best, of course, if one's not trying too hard. New York-based cookbook author Alison Roman has the coolest Instagram I've ever seen and it's just, like, insouciant photos of dill.) This phenomenon is curiously absent from The Bear. There are no influencers in the dining room; I don't recall ever seeing a background extra playing a patron hold an iPhone over a dish while their date impatiently waits to dig in. There isn't a frenetic montage of The Bear going viral on social media, just a brief mention of a scallop dish playing well. Instead, the staff are worried about coverage in the paper of record — and they refer to it as such — and excited about a magazine spread in Food & Wine. We read user reviews online all the time, often on products we're thinking of buying. Many of these reviews are useful, many are not. But there's something about building trust with a name you recognize, a source you can return to get perspective you value — whether you agree or not. Restaurants are a lot like newspapers in that they are often chaotic, deadline-driven, high-pressure, public-facing places to work, populated by a colourful cast of characters of varying intensity (I say with utmost affection). In other words, you gotta love it. Wednesdays Columnist Jen Zoratti looks at what's next in arts, life and pop culture. But another commonality they share is the existential threat they face. I've been told 'newspapers are dying' since I began my career in 2006; in 2020, when the world shut down owing to a global pandemic, many restaurants — beloved ones, too — were forced to close their doors forever. People's eating and spending habits have shifted. Takeout has continued to replace dine in, a trend hastened by food-delivery apps. Restaurants and newspapers provide a service, yes, but they also provide tangible, offline experiences and rituals. A delicious meal, beautifully presented, enjoyed with great company. A thoughtfully curated selection of the things you should care about, read over a morning coffee in a favourite mug. This is how things become knit into the fabric of our lives, the fabric of our cities. It's through the ritual. And if these places are any good at what they do, they become institutions. Indispensable, reliable, trusted parts of the community we can't imagine life without — and that we grieve if and when they do close. The Bear is a reminder there's still an appetite for the analogue. Jen ZorattiColumnist Jen Zoratti is a columnist and feature writer working in the Arts & Life department, as well as the author of the weekly newsletter NEXT. A National Newspaper Award finalist for arts and entertainment writing, Jen is a graduate of the Creative Communications program at RRC Polytech and was a music writer before joining the Free Press in 2013. Read more about Jen. Every piece of reporting Jen produces is reviewed by an editing team before it is posted online or published in print – part of the Free Press's tradition, since 1872, of producing reliable independent journalism. Read more about Free Press's history and mandate, and learn how our newsroom operates. Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber. Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
The Advertiser
30-06-2025
- Health
- The Advertiser
Alfredo spent 120 days in hospital because no nursing home would take him
Alfredo de Andrade spent 120 days in Maitland Hospital as a severe dementia patient because no nursing home would take him. He'd shown high levels of agitation and aggression, so he was put on psychotropic medication to calm him. The Metford man, who died this month, had initially gone to Maitland Hospital for surgery after he fell and broke his hip. He was transferred to Kurri Kurri Hospital for recovery. "While he was there, he caught COVID," son Paulo de Andrade said. While at Kurri, Alfredo's aggressive behaviour meant he was transferred back to Maitland. "It was a concern that Dad was taking up an acute bed in a major hospital," Paulo said. "But he simply couldn't return home, and we couldn't find a place in a nursing home that could take care of him. "The hospital tried very hard to find a place for Dad. Eventually he did find a place at HammondCare's dementia village at Cardiff." He went into care at the village's eight-bed Quintral Cottage. It is part of the federal government's Special Dementia Care Program (SDCP) for patients with severe symptoms. There are 22 federally-funded SDCP units in Australia and 35 planned in total by 2026. Paulo said the family wanted Alfredo to "have the best quality of life possible in his remaining time". "The plan was to get him off the psychiatric medication, as he was in a safe environment," Paulo said. "As this was done, his aggression came down considerably." After about 12 months at Quintral, he was able to move into a regular cottage at Cardiff. "He became stable, could take instructions from the carers and was happy," Paulo said. Over-medicating elderly patients with dementia - so-called "chemical restraints" - is a controversial topic. Two recent royal commissions found psychotropic medicines were being "misused and overused", particularly among older people and those with a disability. Nonetheless, Paulo accepts that his dad was medicated at hospital for "his own safety". "I'm not saying it's wrong, it's the way it is," he said. "It's difficult for medical staff to get the medication mix right because every individual is different. They have to get a balance and see how they react." Paulo said the staff treating his dad at hospital were "magnificent". However, there were not enough publicly funded dementia places. "The public needs to be more aware of this because dementia cases are rising," he said. "There needs to be more public pressure on politicians for funding and resources for this." Alfredo migrated to Newcastle from Portugal in 1981, along with his wife Maria and their three children. He worked as a boilermaker at Allco Steel at Tomago. As a metal worker, he fabricated steel for projects such as the Australian Maritime Museum, Darling Harbour, Chifley Tower and the Sydney Monorail. "Dad was hard-working, kind and caring, who loved his family and friends," Paulo said. "He was brave to bring his family halfway around the world to start a new life." Paulo said it was hard seeing his dad go through severe dementia. "I'm thankful there are places that can take these patients and care for them safely. We need more of them." Federal aged care Minister Sam Rae more than 400,000 people were living with dementia in Australia. This was expected to "double by 2058". "We're working to deliver support that gives people with dementia the dignified care and quality of life they deserve," Mr Rae said. The government had allocated $57 million "to support older patients with dementia to transition out of hospital into aged care". Alfredo de Andrade spent 120 days in Maitland Hospital as a severe dementia patient because no nursing home would take him. He'd shown high levels of agitation and aggression, so he was put on psychotropic medication to calm him. The Metford man, who died this month, had initially gone to Maitland Hospital for surgery after he fell and broke his hip. He was transferred to Kurri Kurri Hospital for recovery. "While he was there, he caught COVID," son Paulo de Andrade said. While at Kurri, Alfredo's aggressive behaviour meant he was transferred back to Maitland. "It was a concern that Dad was taking up an acute bed in a major hospital," Paulo said. "But he simply couldn't return home, and we couldn't find a place in a nursing home that could take care of him. "The hospital tried very hard to find a place for Dad. Eventually he did find a place at HammondCare's dementia village at Cardiff." He went into care at the village's eight-bed Quintral Cottage. It is part of the federal government's Special Dementia Care Program (SDCP) for patients with severe symptoms. There are 22 federally-funded SDCP units in Australia and 35 planned in total by 2026. Paulo said the family wanted Alfredo to "have the best quality of life possible in his remaining time". "The plan was to get him off the psychiatric medication, as he was in a safe environment," Paulo said. "As this was done, his aggression came down considerably." After about 12 months at Quintral, he was able to move into a regular cottage at Cardiff. "He became stable, could take instructions from the carers and was happy," Paulo said. Over-medicating elderly patients with dementia - so-called "chemical restraints" - is a controversial topic. Two recent royal commissions found psychotropic medicines were being "misused and overused", particularly among older people and those with a disability. Nonetheless, Paulo accepts that his dad was medicated at hospital for "his own safety". "I'm not saying it's wrong, it's the way it is," he said. "It's difficult for medical staff to get the medication mix right because every individual is different. They have to get a balance and see how they react." Paulo said the staff treating his dad at hospital were "magnificent". However, there were not enough publicly funded dementia places. "The public needs to be more aware of this because dementia cases are rising," he said. "There needs to be more public pressure on politicians for funding and resources for this." Alfredo migrated to Newcastle from Portugal in 1981, along with his wife Maria and their three children. He worked as a boilermaker at Allco Steel at Tomago. As a metal worker, he fabricated steel for projects such as the Australian Maritime Museum, Darling Harbour, Chifley Tower and the Sydney Monorail. "Dad was hard-working, kind and caring, who loved his family and friends," Paulo said. "He was brave to bring his family halfway around the world to start a new life." Paulo said it was hard seeing his dad go through severe dementia. "I'm thankful there are places that can take these patients and care for them safely. We need more of them." Federal aged care Minister Sam Rae more than 400,000 people were living with dementia in Australia. This was expected to "double by 2058". "We're working to deliver support that gives people with dementia the dignified care and quality of life they deserve," Mr Rae said. The government had allocated $57 million "to support older patients with dementia to transition out of hospital into aged care". Alfredo de Andrade spent 120 days in Maitland Hospital as a severe dementia patient because no nursing home would take him. He'd shown high levels of agitation and aggression, so he was put on psychotropic medication to calm him. The Metford man, who died this month, had initially gone to Maitland Hospital for surgery after he fell and broke his hip. He was transferred to Kurri Kurri Hospital for recovery. "While he was there, he caught COVID," son Paulo de Andrade said. While at Kurri, Alfredo's aggressive behaviour meant he was transferred back to Maitland. "It was a concern that Dad was taking up an acute bed in a major hospital," Paulo said. "But he simply couldn't return home, and we couldn't find a place in a nursing home that could take care of him. "The hospital tried very hard to find a place for Dad. Eventually he did find a place at HammondCare's dementia village at Cardiff." He went into care at the village's eight-bed Quintral Cottage. It is part of the federal government's Special Dementia Care Program (SDCP) for patients with severe symptoms. There are 22 federally-funded SDCP units in Australia and 35 planned in total by 2026. Paulo said the family wanted Alfredo to "have the best quality of life possible in his remaining time". "The plan was to get him off the psychiatric medication, as he was in a safe environment," Paulo said. "As this was done, his aggression came down considerably." After about 12 months at Quintral, he was able to move into a regular cottage at Cardiff. "He became stable, could take instructions from the carers and was happy," Paulo said. Over-medicating elderly patients with dementia - so-called "chemical restraints" - is a controversial topic. Two recent royal commissions found psychotropic medicines were being "misused and overused", particularly among older people and those with a disability. Nonetheless, Paulo accepts that his dad was medicated at hospital for "his own safety". "I'm not saying it's wrong, it's the way it is," he said. "It's difficult for medical staff to get the medication mix right because every individual is different. They have to get a balance and see how they react." Paulo said the staff treating his dad at hospital were "magnificent". However, there were not enough publicly funded dementia places. "The public needs to be more aware of this because dementia cases are rising," he said. "There needs to be more public pressure on politicians for funding and resources for this." Alfredo migrated to Newcastle from Portugal in 1981, along with his wife Maria and their three children. He worked as a boilermaker at Allco Steel at Tomago. As a metal worker, he fabricated steel for projects such as the Australian Maritime Museum, Darling Harbour, Chifley Tower and the Sydney Monorail. "Dad was hard-working, kind and caring, who loved his family and friends," Paulo said. "He was brave to bring his family halfway around the world to start a new life." Paulo said it was hard seeing his dad go through severe dementia. "I'm thankful there are places that can take these patients and care for them safely. We need more of them." Federal aged care Minister Sam Rae more than 400,000 people were living with dementia in Australia. This was expected to "double by 2058". "We're working to deliver support that gives people with dementia the dignified care and quality of life they deserve," Mr Rae said. The government had allocated $57 million "to support older patients with dementia to transition out of hospital into aged care". Alfredo de Andrade spent 120 days in Maitland Hospital as a severe dementia patient because no nursing home would take him. He'd shown high levels of agitation and aggression, so he was put on psychotropic medication to calm him. The Metford man, who died this month, had initially gone to Maitland Hospital for surgery after he fell and broke his hip. He was transferred to Kurri Kurri Hospital for recovery. "While he was there, he caught COVID," son Paulo de Andrade said. While at Kurri, Alfredo's aggressive behaviour meant he was transferred back to Maitland. "It was a concern that Dad was taking up an acute bed in a major hospital," Paulo said. "But he simply couldn't return home, and we couldn't find a place in a nursing home that could take care of him. "The hospital tried very hard to find a place for Dad. Eventually he did find a place at HammondCare's dementia village at Cardiff." He went into care at the village's eight-bed Quintral Cottage. It is part of the federal government's Special Dementia Care Program (SDCP) for patients with severe symptoms. There are 22 federally-funded SDCP units in Australia and 35 planned in total by 2026. Paulo said the family wanted Alfredo to "have the best quality of life possible in his remaining time". "The plan was to get him off the psychiatric medication, as he was in a safe environment," Paulo said. "As this was done, his aggression came down considerably." After about 12 months at Quintral, he was able to move into a regular cottage at Cardiff. "He became stable, could take instructions from the carers and was happy," Paulo said. Over-medicating elderly patients with dementia - so-called "chemical restraints" - is a controversial topic. Two recent royal commissions found psychotropic medicines were being "misused and overused", particularly among older people and those with a disability. Nonetheless, Paulo accepts that his dad was medicated at hospital for "his own safety". "I'm not saying it's wrong, it's the way it is," he said. "It's difficult for medical staff to get the medication mix right because every individual is different. They have to get a balance and see how they react." Paulo said the staff treating his dad at hospital were "magnificent". However, there were not enough publicly funded dementia places. "The public needs to be more aware of this because dementia cases are rising," he said. "There needs to be more public pressure on politicians for funding and resources for this." Alfredo migrated to Newcastle from Portugal in 1981, along with his wife Maria and their three children. He worked as a boilermaker at Allco Steel at Tomago. As a metal worker, he fabricated steel for projects such as the Australian Maritime Museum, Darling Harbour, Chifley Tower and the Sydney Monorail. "Dad was hard-working, kind and caring, who loved his family and friends," Paulo said. "He was brave to bring his family halfway around the world to start a new life." Paulo said it was hard seeing his dad go through severe dementia. "I'm thankful there are places that can take these patients and care for them safely. We need more of them." Federal aged care Minister Sam Rae more than 400,000 people were living with dementia in Australia. This was expected to "double by 2058". "We're working to deliver support that gives people with dementia the dignified care and quality of life they deserve," Mr Rae said. The government had allocated $57 million "to support older patients with dementia to transition out of hospital into aged care".
West Australian
28-06-2025
- General
- West Australian
The New York Times recipe: Chilli crisp fettuccine Alfredo with spinach
It was already past seven one night this autumn when my high schooler and I finally turned away from our screens to figure out dinner. Slumped on the kitchen stools, we were too physically tired to sit up and too mentally exhausted to imagine eating anything other than fettuccine Alfredo. 'It's a meal where I don't have to think,' they said. 'It's just easy and creamy.' As I swiped open a delivery app, I convinced myself that we should have a weeknight treat. Then I saw how much the price had jumped. Raised in a home where we could buy name-brand cereal only if it was on sale (ideally buy one, get one free), I couldn't bring myself to tap 'checkout'. I had the ingredients and calculated that it would be less than $10 to make two servings, a small fraction of what delivery would have cost. Also, fettuccine Alfredo doesn't travel well; it would have congealed into a pasta brick by the time it arrived. So I made dinner — not for the love of cooking or with a spark of mindful motivation, but because it would be cheaper and taste better. In 20 minutes — most of that time is waiting for water to boil — tender noodles can end up coated with Alfredo sauce. Eaten hot off the stove, the creamy pasta is all comfort yet feels light, less fleece robe and more silk pyjamas. (The longer it sits off the heat, the heavier it gets.) Sometimes that easy cheesiness is all you crave. The one-note flavour is the reason Alfredo is so soothing, but some days, you want a full chord. It doesn't take any more time to swirl crispy chilli oil and wilt spinach into the sauce, but they add heat and freshness that play well together. The greens break up the monotony of noodles and make fettuccine Alfredo feel more like a complete one-dish dinner. In this recipe, crispy chilli oil, a spicy, oniony Chinese condiment that you can buy or make, intensifies when sizzled in butter before cream tempers its heat. Tossing in Parmesan heightens its savoury umami, and swirling it all with al dente pasta ties together the seemingly disparate flavours into an immensely satisfying, meatless meal. Yes, those additions are far from the original, which you can still try at Il Vero Alfredo in Rome. In the restaurant's offering — Le Vere 'Maestosissime' Fettuccine all'Alfredo on the menu — freshly made noodles are tossed with local butter and aged Parmigiano-Reggiano. But the terms 'Alfredo' and 'Alfredo sauce' have come to apply to countless forms of creamy, cheesy white sauce. That can be interpreted as the demise of the dish or its rise to the culinary canon (or as an exemplar of organic branding). It is what it is. Alfredo works great with a range of additions, and it turned out to be the ideal pasta canvas for the firecracker crunch of crispy chilli oil. This astoundingly simple meal — it doesn't even require any chopping — tastes as complex as anything you'd order from a restaurant. And it proves that you don't necessarily need a jolt of inspiration to make something that tastes inspired. You just have to cook. Swirling crispy chilli oil, a popular Chinese condiment, and spinach into fettuccine Alfredo gives you an immensely satisfying, meatless one-dish dinner. The firecracker crunch of the chilli oil intensifies when sizzled in butter before cream tempers its heat. Parmesan heightens the sauce's savoury umami, and pre-grated cheese works just fine here. This astoundingly simple meal — it doesn't even require any chopping — comes together in under 30 minutes but tastes as complex as anything you'd get at a restaurant. Recipe: Genevieve Ko Ingredients: Salt 4 tbsp butter 1 to 2 tbsp crispy chilli oil, plus more to taste (see Tip) 1 cup heavy cream 450g dried fettuccine 1 150g package baby spinach ¾ cup finely grated Parmesan, plus more for serving Preparation: Step 1 Bring a large pot of salted water to a boil. Step 2 While the water heats, melt the butter with the crispy chilli oil in a very large skillet or Dutch oven over low heat. Whisk in the cream and keep warm over low. (It should steam, not bubble.) Step 3 Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water. Add the spinach and turn with tongs until the noodles are well coated. Step 4 Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce. Divide among serving dishes and top with Parmesan and more crispy chilli oil, if you'd like. Serve immediately. Serves 6 Total time: 25 minutes Tip: You can make crispy chilli oil easily at home or buy it in supermarkets or online. It varies in spiciness, so adjust the amount to your taste. For this dish, try to add more of the solids than the oil to the sauce for the most flavourful dish. This article originally appeared in The New York Times . © 2022 The New York Times Company
San Francisco Chronicle
26-06-2025
- Health
- San Francisco Chronicle
Chicken Alfredo meals recalled after listeria outbreak kills 3, causes one pregnancy loss
A California-based food company is recalling several ready-to-eat chicken fettuccine Alfredo products sold at major retailers, including Walmart and Kroger, after a listeria outbreak that has killed three people and caused the loss of a pregnancy, federal officials said Tuesday. FreshRealm, with facilities in California, Georgia and Indiana, announced a voluntary recall of the heat-and-eat meals after a routine inspection in March detected listeria monocytogenes in a sample. Although that batch was destroyed, the strain matched one found in people sickened across 13 states from August 2024 to May 2025. The recalled products include: 32.8-ounce and 12.3-ounce trays of Marketside Grilled Chicken Alfredo with best-by dates of June 27 and June 26, respectively. 12.5-ounce trays of Home Chef Heat & Eat Chicken Fettuccine Alfredo with best-by dates of June 19 or earlier. Each product bears a USDA inspection mark with establishment numbers P-50784, P-47770, or P-47718. The strain of listeria bacteria tied to the outbreak was detected in people who fell ill from August through May, health officials said. The Centers for Disease Control and Prevention is continuing to investigate. Affected individuals should seek medical attention immediately.
