[Photograph: Joy Manning] A lot of people think it's hard to make fresh pasta, but it isn't such a big deal, especially if you aren't attempting to roll out super-thin sheets for ravioli. Most machines come with a spaghetti...
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[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: Nick Kindelsperger] My wife swears she's sent me this recipe numerous times before, but I never gave it much thought until I personally found it on the The Daily Green and sent it to her excitedly, like it...
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[Photographs: Joshua Bousel] I hadn't carved a pumpkin since my days of roaming the streets as my favorite Nintendo characters, returning again and again to the houses with the best candy, and practicing shameful acts of petty vandalism to...
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Editor's note: Philly food writers Joy Manning and Tara Mataraza Desmond drop by weekly with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. [Photograph: Dan Call] Everyone loves a plate of pasta,...
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[Photograph: Nick Kindelsperger] I've never really found an inopportune time to have mussels. During winter, the little bivalves can be covered in rich sauces that coat both them and your stomach. For summer, they can be dressed lightly. This...
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serves one Ingredients 3 ounces spaghetti, high-quality dried or fresh Salt 6 ounces tomato sauce (recipe follows) 4 large leaves of basil 1/2 tablespoon butter, unsalted 2 tablespoons freshly grated Parmigiano Reggiano 1 tablespoon extra virgin olive oil Procedure...
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Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] Over the last five years or so, whole-wheat pasta has become a...
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"The end result is not quite the fantastic cheesy gut-bomb so commonly associated with baked ziti." [Photograph: Nick Kindelsperger] I cannot recall the last time I ate baked ziti but know for a fact I never would have attempted the...
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When tomatoes are ripe and tender enough to eat like apples, I love to exploit them in a raw pasta sauce. Leave the mushy, bland ones behind—only the freshest, tastiest ones are good enough. Then all you have to...
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