[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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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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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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Spaghetti Carbonara is named for the coal miner. And yet, there is nothing smoky about the original version—guanciale and pancetta are both unsmoked cuts of pork. So, I used smoked salt and smoked bacon to reinforce the classic pasta’s...
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Whenever I cook this pasta, I think immediately of my mother. She invented the recipe while I was in high school running cross country. It quickly became my favorite dinner, the kind of carb-and-meat dish that would give me...
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The magic of garlic and chili together in a skillet is enough to build a hundred pastas on. In fact, I'm willing to try almost anything that improvises on this marvelous combination, especially when the humble anchovy is added...
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This is the story of the ugly duckling. I wrote last week that I was a vegetarian growing up, and this is how it happened. One night, I was staying at my father's house, and he had already gone...
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All'arrabbiata means "angry style", and that's all you really need to know about this recipe. It's a tomato sauce with a kick. Usually that comes from crushed red pepper flakes, but I found this recipe from FX Cuisine that...
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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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Mushrooms and I have had a long, turbulent history. When I was a little girl, I loved pizza. In that sense, I haven't grown up at all. But every slice of pizza I had as a little one had...
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