I realize now I have kind of a thing for Chinese five-spice powder. Its combination of spices rescues nearly everything it touches, and certainly works wonders for this Chinese Five-Spice Noodles with Broccoli recipe I found on Fresh 365....
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When I was a girl, I had three little girlfriends: Kristen, Sarah, and Alexandra. Alexandra's mother was called Medusa--at least figuratively. Every time I stood quaking before her towering frame in her frigid marble kitchen, I turned to stone....
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This heavy, filling one-pot meal actually began with a big bag of spinach I scored at a farmer's market in Chicago. I wanted a quick meal that would properly show off the green find. Since I always seem to...
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For a dish dangerously close to tuna casserole, this recipe came out pretty posh. Not that I have anything against tuna casserole—I remember it fondly from childhood—but it turns out the basic combination of canned tuna and noodles can...
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I've long been mildly interested in the idea of cooking pasta in red wine, having seen it a couple times in various recipes, but before now I'd never tried it. Mostly, it just seemed like a waste of wine....
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Salmon and cream is a winning combination, which is why it's such a classic to serve the fish with creamy sauces. Recipes calling for salmon with pasta are also quite common if you look around—the fish has an assertive...
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Every now and then the intrepid eater will encounter a dish that can only be described as mind-blowing. My first bite of this spaghetti, served at a bustling osteria not far from Florence's Piazza Santa Croce, almost made my head spin right off.
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Pasta e fagioli (pasta and beans) is a dish found all over Italy, though the type of bean and pasta shape seems to vary from region to region, town to town, kitchen to kitchen. From borlotti with tubettini, to...
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This dish reminds me of that old tongue-twister: She Sells Sea Shells by the Sea Shore. Luckily, these sea shells are easier to cook than those sea shells are to say. While we all think of pasta as Italian,...
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Acini di pepe (a pastina, or little pasta, named for its peppercorn shape) is cooked in a caramelized onion-rich soup with shredded Parmesan to make a creamy, mock risotto.
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