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We were inspired by this picture in the beautiful photo gallery of Chicken Fried Gourmet, a blog featuring the cuisine of Shreveport, Louisiana-based chef Michael O’Boyle. An unusual concept today, pasta with greens dates back several centuries to Italian peasant fare. Meat was costly, greens were grown in the garden: Ecco! (That’s Italian for voilà.)…
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Ravioli cooked on the grill. Photo courtesy PastaPrima.com. Have you ever grilled pasta? Pop some fresh or thawed ravioli onto the grill and become a believer. We got such good response to our recent Pasta Primavera recipe that we’re sharing another take on it—grilled ravioli with grilled vegetables. Pasta Prima, a specialist in handcrafted…
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A new look at Pasta Primavera, with shaved vegetable strips (photo and concept © chef Michael O’Boyle, Chicken Fried Gourmet. To add more excitement to your cuisine, rethink classic dishes. Tweak their preparation in one small way to make them seem new and different. Here’s a refreshing idea from Chef Michael O’Boyle of ChickenFriedGourmet.com:…
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What’s up at your pizzeria? Is it dishing out the toppings you hunger for? Here’s what Mario Batali serves up at Otto Pizzeria in New York City: Familiar American Classics Bianca, a white pizza with olive oil and sea salt Marinara, tomato and garlic with heat from fresh chiles Margherita, with tomatoes, basil and mozzarella…
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Pasta is one of America’s favorite foods. Yet how many of us have had flavored pasta? There is no data, but our guess is a fraction of a percent. Pasta Mamas’s aims to change that. The artisan pasta maker produces 26 flavors of pasta, plus plain and whole wheat. Available in linguine, fettuccine and papardelle,…
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