Summer Scafata

Oh, my goodness people. Please make this soon. This seems very simple. Boring, even. And Zucchini? Please. But everything comes together and cooks and becomes….divine. I was doing a happy dance in the kitchen after my first bowl of this.  This is a simple vegetable stew that will make you believe in veggies.  After about … Continue reading

Lemon Fusili Pasta

So I thought I had posted this before, but no! And you need this recipe, guys, because it’s truly great.  We can thank Ina Garten for this one. It’s a true staple in my kitchen, especially in the summer when the cherry/grape tomatoes are great. I’ve made this with heirloom cherry tomatoes and then it’s … Continue reading

Meal plan for the week July 27-August 4, 2013

It’s been awhile, I know! But now that my summer theater is over, it’s time to get back in the kitchen.   Saturday, I made Rachael Ray’s Drunken Tuscan Pasta , which, yes, uses an entire bottle of Chianti. You also don’t have to use Kale. You can use spinach or chard (I used rainbow chard … Continue reading

Pasta with asparagus and lemony bread crumbs

This is slightly adapted from The Chew’s cookbook–the market didn’t have any fresh peas yet, so I omitted them and used only asparagus. If you’ve never cooked with asparagus, there’s an easy way to tell what part is edible: bend the stalk in half. The top part, the good part, and the bottom, woody part, will separate. … Continue reading

Tagliata steak for one

This is adapted from Nigella Lawson’s new book, Nigellissima, which is chock-full of Italian inspired recipes. I’ve been wanting to try this one for a few months now and finally got ’round to it. In her book, it serves two, but I used a smaller steak. That’s the only change I made–I kept the marinade and … Continue reading

The Perfect Carbonara

I can’t believe I haven’t posted about this until now! Bad me! So, it’s snowing again. This year, there’s been a lot of that. So I was pondering my lunch options, and then I realized: carbonara. It’s perfect for winter (It’s really perfect anytime, though it’s more of a fall/winter dish, in general) and I … Continue reading

Cacio et Pepi

There are many, many ways to make Spaghetti with cheese and black pepper–cacio et pepi. It’s an exercise in statistics, almost: how many combinations are there of pasta, cheese and pepper? A lot. People add butter. They add oil. They add butter AND oil. They add none of those interlopers. I used to use a … Continue reading