Pasta/Noodles
How to Make Fresh Pasta
This recipe is super easy – maybe because it has just 3 ingredients total, or maybe because unlike bread, you have some wiggle room when making pasta. Once you’ve done it a few times too, you can really hone your skills and nail it. This recipe is all about the proportion of eggs to flour [...]
Vegetarian Pasta Primavera Recipe with Swiss Chard and Mushrooms
I set out to make some sort of simple pasta with a hint of some Spanish Manchego cheese. Most of the time a little cheese typically goes on top of a finished pasta that we concoct from time to time – but I want to make this a little bit different. So I decided to [...]
Roasted Garlic Farfalle Pasta with Brocolli – Delicious and Simple Weeknight Dinner
This is one of those ‘I don’t have a lot of time or motivation to cook’ dinners that really satisfies. It’s really simple to prepare and tastes the same way, but there are some tricks you can do to make the taste really good. This is also one of my favorite ways to utilize broccoli [...]
Braised Duck Ragu Recipe with Fennel and Tagliatelle
You may think that the title of this post makes it sound like some big, heavy, complicated, difficult recipe to produce, but I want to assure you that it’s anything but. One of the beauties of rustic Italian food is that it’s all relatively simple, even for an elegant meal such as braised duck. This [...]
Last of the Summer Squash! Pasta Primavera with Squash, Kale, Almonds and Marscapone
Summer has come and gone and as usual, I’m wishing for more of the nice weather and great fresh, simple ingredients and recipes. Fall season is here though, and with it brings the awesome earthy, organic flavors of squash, apples and mushrooms. I gotta say, it might be my favorite season of the food calendar. [...]
Linguine with Little Neck Clams and Chorizo Sausage
The Italians call this dish linguine con vongole, which simply means linguine with clams. The traditional preparation is often prepared with the option of a tomato based red sauce or a wine based white sauce. In this preparation, we have combined the two, using wine and chicken stock as the base for the sauce, but including [...]
Pork, Spinach and Feta Ragu with Vodka Sauce
Out of habit, I make a lot of pasta. I have made hundreds of variations of this dish, with some sort of ground meat or sausage, some variation on vegetables, and sauce. Come to think of it, I could pretty easily write an entire cookbook full of them, changing the ingredients to accommodate the changes in season [...]
Linguine with Crab, Camelized Onions and Radicchio
Man, I love crab. Of course I badly miss the amazing Dungeness crab that you find in the Pacific Northwest. The sweetness of the Dungeness is truly awesome, especially with some sourdough bread…classic SF (if you’re there go to Acme). Here in New England, the best crab you can find that is fairly close to [...]
French Ragout the Mushroom and Swiss Chard Way
Ragu or Ragout has long standing tradition in both Italian and French cuisine – though the term actually means different things in each culture. Italians have their regional Ragus; which for the most part imply a sauce including meats. Different yet similar varieties hail from the north and Bologna (Ragu Bolognese) and from the south [...]
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