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A delicious crabtini. Photo courtesy Ruth’s Chris Steakhouse. When you’re cooking a fancy dinner, there are tricks to shave time and effort. We typically do this by making first courses and desserts that are simple yet impressive. One of our go-to first courses is a slice of store-bought pâté with a lightly-dressed mesclun salad,…
Continue reading “TIP OF THE DAY: Crabtini, A Simple & Elegant First Course”
Butternut squash ravioli. Photo courtesy Pom Wonderful. Here’s the recipe. When studying culinary history, you learn lots of fun food facts. For example, in the history of pasta, Marco Polo may have brought pasta back from China—but it wasn’t spaghetti or other “long cut” pasta, and it wasn’t “short cut” pasta like farfalle (bowties)…
Continue reading “TIP OF THE DAY: Pillow Pasta”
One of the fun things about cooking, we think, is that you can develop riffs on favorite dishes that always keep them fresh and interesting. Even if everyone loves your brownies, potato salad or whatever, try variations on it (like adding contrasting flavored baking chips or different nuts to the brownie batter, or minced jalapeño…
Continue reading “Two Yummy Lasagna Recipes: Spinach Lasagna & Pasta Al Forno”
[1] Acorn squash soup with gnocchi and a garnish of dried cranberries, Brussels sprouts leaves and crème fraîche (photo © Giovanni Rana Pasta) [2] Acorn squash (photo © Good Eggs). Italians are known for combining pasta and soup: minestrone, pasta e fagiole (pasta and bean soup) and pasta in brodo (chicken broth with pasta)…
Continue reading “RECIPE: Acorn Squash Soup & Sauteed Gnocchi”
Brussels sprouts and fennel accent mushroom ravioli. Photo courtesy Giovanni Rana Pasta. Just about everyone likes to eat a big plate of pasta; a smaller percentage of us enjoy a big plate of vegetables. Pasta Primavera, “spring pasta,” with a complement of spring vegetables like asparagus and zucchini, has long been a way of…
Continue reading “TIP OF THE DAY: Sneak Veggies Into The Pasta”
