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Dinner Tonight: Fideo (Mexican Pasta with Vegetables and Chile)
Though it kind of looks like a regular bowl of pasta, this fascinating Mexican recipe from Doña Tomás differs from most Italian versions in dramatic ways. The pasta strands finish with a variety of different textures—some become tender while others remain slightly crispy—and give off a wonderful nutty aroma.Vegan: Pasta with Braised Broccoli and Tomato Sauce
I first had pasta with slow-cooked broccoli at Jamie Bissonette and Ken Oringer's Coppa in Boston's South End and was blown away by its intense flavor. When cooked down in a rich tomato sauce, broccoli takes on an entirely different character with a deep, mildly sulfurous aroma that borders on meaty in its savoriness.Dinner Tonight: Orzo Carbonara-Style
Not to get all semantic, but I care deeply about carbonara, and don't like seeing its meaning thrown about without care. So, I'm calling this carbonara-style. Regardless of its title, this is an absolutely wonderful dish.Dinner Tonight: Fettuccine with Brussels Sprouts, Cranberries, and Caramelized Onions
It's interesting how one ingredient can totally change a dish. Without the dried cranberries, this pasta recipe from Saveur would be a savory, filling, cold weather dish. But add in those little red fruits, and each bite has a slight sweetness and tartness to perk up all the other flavors. I'd eat this any time of year.Gluten-Free Tuesday: Pasta with Clams and Anchovies
While my grandmother was busy frying fish on Christmas Eve, she'd put together this easy pasta dish. It uses canned clams, which I've come to expect from this dish. If you don't care for canned clams, omit them or steam about two dozen fresh clams and serve along with the pasta.East Boston, MA: The Ravioli Specials at Rino's Place
It's not that the menu at Rino's is so unusual; it's a red sauce joint. But it's a great red sauce joint, with from-scratch pastas, perfectly executed sautés, portions that make Nona's look skimpy, and service that's just as tender and grandmotherly. It's crowded. It's chatter-y. It can be hard to park. It's neighborhood-y. It's awesome.Cook the Book: 'The Glorious Pasta of Italy'
Whether it's a quick dinner of spaghetti with garlic and olive oil or transcendent plate of handmade tortellini, pasta has an innate ability to satisfy and comfort in ways that no other dishes can. It's that soul satisfying nature of pasta that draws you into Domenica Marchetti's The Glorious Pasta of Italy. We'll be cooking from her book all week. Enter to win a copy here.Man Allowed 'Pastafarian' Headgear, AKA a Pasta Strainer, in License Photo
Love pasta? Maybe you should move to Austria. An Austrian citizen, Niko Alm, was recently approved to wear a pasta strainer on his head in his driver's license photograph according to this BBC News report. Apparently when Mr. Alm read that only religious headgear was approved in license photos, he filed a petition as a member of the Church of the Flying Spaghetti Monster.How to Make Spätzle
It's easy enough to make spätzle with a spätzle-maker, but why not skip the gadgetry and cut your spätzle by hand, the old-fashioned way? Take a look at the slideshow and recipe to see how to make this rustic dumpling-like pasta.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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