Two classic foods join forces in this dish from chef Brandon McGlamery of Orlando's Luma on Park
restaurant. He makes a smooth gruyere béchamel and folds in pieces of braised short rib, black pepper and grated horseradish, then tosses it with rigatoni (which has ridges that are perfect for holding onto the cheese).
Printed from Oprah.com on Thursday, March 6, 2014
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