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Most people think of pasta as a savory recipe. But the noodles themselves are very versatile. Made with flour, water and egg, they can be cooked for dessert as well as the main course. While not an April Fool joke, it seems like the right dessert for April Fool’s Day. The recipe was created by…
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If you make linguine and clam sauce the way most Americans do—with canned clams—try it the way they serve it at Olio e Piú in New York City. Eight whole steamed clams surround a plate of linguine. The linguine is cooked and tossed in olive oil with fresh parsley and placed in the center of…
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This recipe may not be Irish (kale and bacon work, but pistachio nuts are originally from Central Asia and the Middle East, and pasta is from Italy by way of China and Arabia). But it sure is green and right on trend, if you’d rather not have the conventional corned beef and cabbage or Irish…
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Arugula pizza, here shown with pine nuts and crumbled goat cheese. Photo courtesy SXC. Last week we finally made it across town to a pizza café we’ve been yearning to try. It’s called Farinella Bakery. What they bake are the most heavenly pizzas and calzones. We haven’t yet tried the calzones yet; there are…
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Are you hungering for your portrait in pizza? Commission one from Domenico Crolla. A native of Glasgow, Scotland, where his Italian-born father Alfredo had a café, Chef Crolla graduated from the Scottish Hotel School and launched his first restaurant, a pizzeria. His next Glasgow restaurant, Italmania, became Scotland’s very first designer pizza emporium. It closed…
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