At some point in the past few weeks, I saw a recipe for a pasta dish that included chicken livers, carmelized onions and red wine. Probably more ingredients, but that's what I recall. This might have been an Iron Chef...
Continue reading »
Welcome to the Weekend Cook and Tell. Every Wednesday we pore over the food sections of various national newspapers to create a weekend cooking project. We hope you will cook along with us and share your experiences, recipes, and photos...
Continue reading »
Welcome to this week's edition of Weekend Cook and Tell! Every Wednesday we browse through the food sections of various national newspapers and come up with an article or recipe to inspire a weekend cooking project. We want all of...
Continue reading »
I'm confused. Help! I'm trying to wrap my arms around Passover meal do's and don'ts. I read that pasta is considered a non-Kosher food during Passover because it contains flour/wheat. Could you skirt around that by making pasta out of...
Continue reading »
I made Pasta Primavera earlier this week...and something was just missing. Any ideas on how I can improve it? Thanks! http://mangotomato.blogspot.com/2009/01/not-so-perfect-pasta-primavera.html...
Continue reading »
So, whenever I try to make an Alfredo sauce, it never comes out thick enough to actually coat the noodles. It's usually thin, with clumps of cheese (the recipes I've tried have called for Parmesan, which doesn't seem to melt...
Continue reading »
I picked up both eggplant and some spinach fettuccine at the grocery store last weekend, and I'm stuck as to what to do with them (either together or separately). Anyone have any ideas? What flavors would go well with one...
Continue reading »
Anybody else tired of seeing pasta salad on summer buffet tables? How do you liven your version up so it's not the same old same old? (I'm thinking "citrus" or something unexpectedly fresh.)...
Continue reading »
Can anyone recommend a brand of pasta sauce that isn't spicy? My roommate is exceptionally sensitive to spicy foods and needs it as mild as possible. We've used Bertolli Tomato and Basil sauce for a long time, but now he...
Continue reading »
This is totally not a big deal, because I seldom use tube-shaped pastas, and if I really needed it, I could just order some. Nevertheless, I think it's really weird, and I am totally curious (a characteristic of mine that's...
Continue reading »
