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If you’re thinking of baking a sweet [trick or] treat, here’s a trick to add that special Halloween touch: Make a cake or cupcakes with a spooky black frosting. It used to be that you had to create black frosting with blue food color, adding it to chocolate frosting drop by drop until the frosting…
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We hope that you had a tasty National Pasta Day yesterday. If you were a little overzealous in your pasta preparation, any leftover, unsauced pasta can be turned into a pasta salad. Or, serve it as a side with a totally different sauce. Cold tortellini make a tasty hors d’oeuvre—provide toothpicks and a dip (we…
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The best Halloween cupcakes are those you make (or buy) yourself and then slip into these clever paper sleeves from Roundabouts Cupcake Sleeves. This witch, the most elaborate concept, tops the cupcake (behind the witch sleeve) with licorice strings and a chocolate-dipped ice cream cone. Other sleeve options include a skull (use with any white-frosted…
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Here’s a beautiful, fun and delicious cocktail snack that’s simple to make. We think of it as a deconstructed Bloody Mary; others call it “drunken tomatoes.” It helps if you have a jumbo martini glass, but a small pedestal bowl works nicely, too. Fill the glass with red and yellow cherry or grape tomatoes; add…
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Award-winning dessert lasagna by Chef Michael Stambaugh. Photo and recipe courtesy of the National Pasta Association. November is National Pasta Month—a holiday we’d like to celebrate with a different delicious pasta dish every day. While most of us have tried the many different types of pasta, from long cuts (fettuccine) and short cuts (penne) to…
Continue reading “RECIPES: Dessert Pasta For National Pasta Month”
