Old is just a word. It’s time we give it some proper respect. We love the old world, old architecture, old wine. We cherish old memories and seek ancient, timeless wisdom. Let’s make 2016 the year to look backwards for culinary inspiration. Did your Granny make baked casserole dinners enhanced by cream of mushroom soup? This…
Capellini Fried Eggs – Simply Italian
Mark Bittman is one of those accessible celebrity chefs. He shows you how to cook everything fast while keeping it simple. If you love pasta and you love fried eggs, two of the simplest of dishes, then you’re going to love this take on Bittman’s Spaghetti with Fried Eggs. Capellini Fried Eggs 1/2 lb capellini or thin spaghetti sea salt…
Cacio e Pepe Pasta – Simple and Delicious
Let’s say you’re pressed for time but still want to enjoy gourmet food. Consider this simple and delicious Cacio e Pepe Pasta your blank canvas to enjoy in its naked perfection or to garnish at will. It combines two cheeses with fresh pasta and freshly ground black pepper along with two teaspoons of olive oil — and, better…
Garlic Scape Basil Pesto Baked Pasta
The only scapes I’m really familiar with are escapes and landscapes. Garlic scapes are a brand new challenge. The sharpness of this Garlic Scape Basil Pesto heightens the intensity of this Garlic Scape Basil Pesto Baked Pasta. Consider this dish an escape from the usual landscape of ordinary cuisine. Garlic Scape Basil Pesto Baked Pasta 6 eggs 1 c each…
Zebra Farfalle Roasted Veggies with Montamore
I love ordinary pasta. Even plain old spaghetti makes me happy and I’ve rarely met a noodle that didn’t satisfy me. But just like it’s fun to dress up for special occasions, it’s equally fun to use these elegant and dramatic zebra farfalle — or any of the decorative pastas from Desirs de Provence‘s unusual selections. Zebra Farfalle…
Spaghettini Vongole – à la di Stasio
I’m generally happy as a clam, unlikely to clam up, prefer clamato to tomato with vodka, almost never clammy, and love clams in soup or pasta. You? The fishmonger (or maybe he’s a clammonger, too?) at the Metro Store gave me tips on which clams to buy and how to steam open the shelled ones in white wine….
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