If the idea of curry spices with pasta sounds strange, just try this recipe. It isn’t “fusion cuisine,” just good old American melting-pot food. Curried Macaroni is simple and easy to make, and it can be done early in the day or even a day ahead.
Serve it with a salad of spinach leaves, pomegranate seeds and Bartlett pear slices. For the dressing, put 1 tablespoon vinegar, 2 teaspoons water and 4 tablespoons olive oil in a bottle with a lid and shake until mixed.
Cunningham’s latest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).