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Melon and prosciutto is a classic Italian appetizer. Pasta salad, on the other hand, is an American creation. This recipe, from Pasta Fits, combines the two. We served it this weekend, and it was a hit. Pasta Fits, a website of the National Pasta Organization, promotes the enjoyment of pasta in healthy recipes. “When these…
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Two days ago we showed how to give international flair to poke, the Hawaiian spin on sashimi salad. Today, our colleague Hannah Kaminsky transforms one of the blandest foods in America (via Italy): gnocchi. Here, she makes a fusion dish of potato gnocchi and Indian spices (photo #1), to create “samosa* gnocchi,” inspired by the…
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[1] Classic Spaghetti Carbonara (photo courtesy Barilla). [2] A very modern, deconstructed Carbonara, using wide pasta ribbons and a poached egg. Here’s the recipe (photo © Food Republic). [3] Make Pizza Carbonara. Here’s the recipe from Grace Parisi (photo © Grace Parisi | TODAY). April 6th is International Carbonara Day, celebrating Italy’s Spaghetti Carbonara,…
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[1] What’s not to love: a heart shape pizza from Boston’s Pizza. [2] Papa John’s testament to loving pizza. [3] It’s easy to cut pepperoni slices into hearts. Here’s how from Ciao Florentina. February 9th is National Pizza Day, and it’s five days before Valentine’s Day. How about combining the two? While some local…
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Just in time for National Alfredo Day, February 7th, Bertolli has introduced two USDA-certified organic alfredo pasta sauces. The creamy new sauces are available in two delicious varieties, including: Bertolli Organic Creamy Alfredo Bertolli Organic Garlic Alfredo Available at grocers nationwide, these sauces are made from all-organic ingredients including aged parmesan and fresh cream.…
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