Revenue Procedure 2021-33 requires employers to apply the safe harbor consistently for determining eligibility for the ERC. Restaurant Revitalization Grants under the American Rescue Plan Act of 2021.Īn employer elects to apply the safe harbor by excluding these amounts solely for determining whether it is an eligible employer for a calendar quarter for purposes of claiming the ERC on its employment tax return.Shuttered Venue Operators Grants under the Economic Aid to Hard-Hit Small Businesses, Non-Profits, and Venues Act and.The amount of the forgiveness of a Paycheck Protection Program (PPP) Loan.Revenue Procedure 2021-33 PDF provides a safe harbor permitting employers to exclude certain amounts from gross receipts solely for determining eligibility for the ERC. Get the full recipe for Ina Garten's penne alla vodka here.Īnd stay tuned for more "Barefoot Contessa" pastas.WASHINGTON - The Department of the Treasury (Treasury) and the Internal Revenue Service (IRS) today issued a safe harbor allowing employers to exclude certain items from their gross receipts solely for determining eligibility for the Employee Retention Credit (ERC). And when it's super chilly, this dish will definitely bring you tons of comfort. It's the perfect dish when you need to make an impressive dinner but can't spend too much time doing extra prep. The vodka sauce is incredibly creamy and smooth, and Garten's trick to roast the tomato sauce in the oven infuses each bite with so much depth and flavor.Īnd while you'll need some extra time, Garten's easy penne alla vodka doesn't require too much effort. The dish looks absolutely stunning on the dinner table, and it tastes even better. It took more than a year for me to discover a "Barefoot Contessa" pasta I loved more than the weeknight bolognese, but Garten's penne alla vodka changed everything. Garten's penne alla vodka is the perfect winter comfort dish. Get the full recipe for Ina Garten's baked rigatoni with lamb ragù here. Next time I make this dish, I'll be taking Garten's tip to make the ragù a day in advance - which you can refrigerate before baking and serving. "While it was definitely fun cooking it, I think you could genuinely make a dish that was 90% as good with just focusing on the ragù and broiling the pasta, versus fully baking it." "As Prue would say on 'The Great British Bake-off,' it was worth the calories - but I wouldn't say it was worth the time," he said. My sous chef Zach also loved the taste, although he didn't agree that it was worth the extra effort in the kitchen. "Definitely a labor of love but, to someone not cooking, highly worth it!" "The dish reminded me of a cross between bolognese and a baked ziti!" my friend Sara said. I made this dish for a group of friends who definitely thought the pasta was worth the wait. The rich sauce has that comforting, traditional Italian taste thanks to the carrots and other vegetables, and the rigatoni noodles are perfect for capturing a nice helping of ragù with every single bite. Garten's baked rigatoni is super comforting, but takes quite a bit of work. Account icon An icon in the shape of a person's head and shoulders.
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