Drunken Tuscan Pasta

This is one of my favorite things to make, especially when I have company, because it’s such a filling, healthy meal: add a salad and you’ve got the entire menu! I’ve served it at dinner parties with either this or this. The only thing about it to really note is that it takes an entire … 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

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