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 stuffed pasta (ravioli) and casseroles (lasagne), who has had dessert pasta? But we’re about to change that!
Treat your friends and family to the dessert lasagne in the photo plus 12 other dessert pasta recipes. (Lasagne is the correct Italian spelling—lasagna is the Americanized word.)
See our Pasta Glossary for all the different types of pasta.
Visit our Pasta Section for recipes, how to pair pastas and sauces, the history of pasta and much more.
It’s Moldy Cheese Day—yes, it’s an officially declared food holiday—so it’s time for a little mold education. If a blue mold develops on your cheese, that’s good and natural (think blue cheese). You can eat it; or if you aren’t into blue, scrape it off and enjoy the rest of the cheese. Red or black mold, however, indicates a cheese that’s past its prime. Cut it away. The rest of the cheese is still fine, though.
Celebrate Moldy Cheese Day with some delicious blue cheese: in an omelet, in your salad (crumbled into the salad or into the dressing), on your burger or steak, on a sandwich, or for dessert with a glass of sweet dessert wine.
Today is National Fluffernutter Day, which honors the classic peanut butter and marshmallow creme sandwich. The original Marshmallow Fluff was introduced more than 75 years ago and is still made by Durkee-Mower Inc. But gourmet marshmallow cremes can be had. Our favorite, Tiny Trapeze Marshmallow Creme from Whole Foods Markets, is a must! For a special fluffernutter sandwich, cut thick slices of challah, spread with crunchy peanut butter and marshmallow creme and toast in a panini press. For a fancier fluffernutter, use slices of banana bread, or plain bread with P.B. Loco’s Jungle Banana peanut butter. For sheer opulence, use chocolate pound cake as the bread.
xciting mayonnaises and mustards turn
everyday ingredients into delicious canapés.
Photo by KS Chin | IST.
We’ve fallen in love with a few products that have become part of our permanent pantry. In this Top Pick Of The Week, you’ll meet:
Marvelous Mayos
Baconnaise: Enjoy your BLT without the fatty bacon. This mayonnaise not only tastes like bacon, it’s certified kosher!
Spicy Lemonaise: Three sizzling new siblings from a prior Top Pick Of The Week, The Ojai Cook Lemonaise line. Pick your heat: Cha Cha Chipotle, Fire & Spice (cayenne and cumin) and Green Dragon (wasabi). The line is certified kosher.
Mighty Mustards
Boar’s Head Pepperhouse Gourmaise: The entire NIBBLE staff is addicted to this peppery deli mustard, mayonnaise and horseradish blend.
FungusAmongUs Truffle Mustard. There’s 6% black truffle in this gourmet delight. It’s a wee bit of luxury.
Swell Sweeties
Mount Cabot Maple Syrup: This organic, unblended maple syrup from New Hampshire may start a demand for single-origin maple syrups.
Shootflying Hill Salty Butterscotch Dessert Sauce: Like salted caramel candy? Now you can have it in a dessert sauce.
All make great small gifts and stocking stuffers. Read more in the full review.
