I can’t wait until I have a house. Actually, all I really want is a decent grill. I don’t really need a house for that, but silly laws about having grills on decks in apartments prevent me from doing any real grilling. Is it so much to ask for few cuts of grilled chicken to [...]
Ah, I wish I had made carbonara before. It’s an excellent pasta dish because it’s rich and filling, but not as heavy as an alfredo. Don’t get me wrong, I like alfredo too and will sing its praises another time, but carbonara has so much more flavor.
Speaking of flavor, I couldn’t simply use just the [...]
Here’s a dish that you don’t want to explain to your girlfriend’s mother. “Ummm, so the name mean’s whore’s pasta, and it—-I, I should probably just leave.”
Wikipedia actually lists several possibly origins and meanings for the dish’s name. The most popular version seems to be that prostitues would make this dish to attract customers with [...]
Last week the BBC had a segment about Italian chefs campaigning for better spaghetti
bolognese. It seems that the traditional ragu has changed into something that they no longer recognize as bolognese. There are a few rules that the classically trained Italian chefs cling to when making the sauce that others seem to ignore. I’ve made [...]
This is one idea I found tucked away in my food-related bookmarks. The NYT Recipes for Health section has some good ideas for healthful foods. I was looking for a good vegetable side dish to go with some grilled fish and thought that this would be interesting: zuicchini prepared to look like pasta.
I have a [...]
There are many, many variations on this orecchiette dish. Rightfully so, it’s a straightforward combination that can be quickly and easily made. This dish is a blast of flavors. The sweetness from the Italian sausage, the mild bitterness from the broccoli rabe, the heat from the red pepper, the hint of garlic, the squirt of [...]
Ravioli definitely falls under the “why make when you can buy” for most people. I’m not most people, I have a habit of doing the opposite and making everything. Truth be told, making ravioli never crossed my mind until recently. It’s easy enough to go the store and get a can from the chef, or [...]
Here’s a good use for that marinara sauce in an unusual but tasty dish. Adding cream and Parmesan thicken the sauce to help it stick to the penne. The creaminess also nicely complements the salmon. I used canned (gasp!) salmon because I was lazy, but I’m sure it would be better with fresh roasted salmon.
Some nights even I can’t stand the thought of doing anything more complicated than boiling water or turning on the microwave. On those nights I reach for a portion of this marinara sauce that I keep in my freezer. I simply make a batch of pasta (boil water), warm up the sauce (microwave), and call [...]
Olive oil can make a great, light pasta sauce alternative to the heavy Alfredo or the all-to-common marinara sauce. Olive oil sauces are also much easier to make, requiring much less preparation and ingredients than the other two sauces.
The nice thing about an olive oil sauce is that it lets you play with more spices [...]