Ok, my parther asked me the other night about pan frying spaghetti and I've never done that except something my dad did with leftover spaghetti with tomato gravy...he'd take it and add it to scrambled eggs. Actually not bad. Anyway,...
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So, I cooked some pasta to put in soup, so it was boiled separately. I didn't end up using all of it, or really most of it, so I basically have a half-pound of cold cooked pasta sitting in the...
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Oh my. The other night, I was at Enoteca San Marco, a Mario Batali restaurant here in Las Vegas, and I tasted something that might be my favorite pasta dish of all time: Rigatoni with Pork Belly, Swiss Chard and...
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I was sent a copy of Jamie Oliver's latest cookbook "Jamie's Food Revolution" to review and test out for a website. It's a beautiful cookbook and I'll be testing recipes from it for the next week or so. Tonight I...
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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...
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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...
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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...
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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...
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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...
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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...
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