[Photograph: Nick Kindelsperger] I was looking for a baked pasta, which can be a recipe for disaster. Any luck I've had with baked pasta has been by subverting the original procedures in the hope of making something lighter (such...
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[Photograph: Caroline Russock] Michael Psilakis' Lamb Burger might not be a traditional burger, but it is one awesome sandwich. The burger consists of a 70/30 mix of ground lamb and pork seasoned with charred onions, fresh parsley, and dill,...
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"It had prettier colors than a bag of Skittles." [Photograph: Kristen Swensson] Last week, my friend Rachel split her CSA's tomato haul with me. When she spoke about it, I expected a few pounds of produce, maybe 10 or 15...
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I'm not too crazy about room-temperature bean salads; I like my beans best when they're hot and refried. But I'm always tempted by legume recipes for their cheapness and healthiness, and it's the season for salads. I've also yet...
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Photograph from avlxyz on Flickr While I was in college, art school to be exact, I was a vegetarian. I also wasn't a very adventurous cook. Spaghetti with jarred pasta sauce with some soy "meat" substitute, taco salad made...
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by Barbara Hanson The feta and Greek oregano used in this recipe were purchased at the International Grocery, which you can read about on Serious Eats New York. - makes 2 cups - Ingredients 2 large red bell peppers...
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I was going to tie this beet salad in with the New York Times article "The 11 Best Foods You Aren't Eating", until my wife kindly reminded me the article was actually published in June, and that smart me had...
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I had to find something to do with my delicious leftover feta. While I wasn’t exactly worried about it going bad, I was afraid that I would attack the whole package with a fork without coming up for air. That’s...
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©iStockPhoto.com/vnlit It's been only within the last year or so that I've acquired a taste for beets. I used to hate the earthy flavor and slightly gritty texture, which reminded me of eating dirt. But my girlfriend loves them,...
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So many Italian chefs both here in the U.S. and in Italy consider it culinary heresy to put grated cheese on seafood pasta. Why is this? Robert Trachtenberg explored the topic this weekend, and he uncovered many theories, but not the definitive answer. What's your stance on cheesing seafood pasta dishes?
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