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

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

Penne Puttanesca

A perfect recipe in which to use your tomato sauce!  Divine, spicy and wonderful. Oh, and fast. I love to make this for dinner parties! Penne Puttanesca from Gwyneth Paltrow’s My Father’s Daughter Serves 4 3/4 lb. (3/4 box) Penne 2 tbsp. EVOO 2 garlic cloves, peeled and thinly sliced Pinch red chili flakes (or more, … Continue reading

Cooking 101: Basic Tomato Sauce

This is my favorite basic tomato sauce recipe, adapted from Gwyneth Paltrow’s My Father’s Daughter. This keeps about 1-2 weeks in the fridge. Basic Tomato Sauce 2 tbsp. EVOO 6 garlic cloves, peeled and thinly sliced 4 large fresh basil leaves (or a big palmful of dried basil) 2 28 oz cans peeled tomatoes, one whole, … Continue reading