Archive for May, 2012
This delightful pasta dish, filled with roasted veggies, will pique your senses. Make it for a family dinner, buffet entrée, or potluck dish. It could even make a great barbecue side dish, if you cook the veggies on the grill instead of in the oven. Adapted from Pasta East to West by Nava Atlas.
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I first heard of this dish from a friend whose Italian mother-in-law makes it regularly. Always one to go for hearty and offbeat combinations, I couldn’t wait to try it. This is a filling dish, and you’ll need only a simple salad and a green vegetable such as broccoli to make a satisfying meal. Read More→
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Swiss chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs dish will satisfy the heartiest of appetites.
“Marriage…is not merely sharing one’s fettuccine, but sharing the burden of finding the fettuccine restaurant in the first place.”
—Calvin Trillin Read More→
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Pappardelle are long, ripple-edged noodles. If you can’t find them, substitute fettuccine. But whichever you end up using it doesn’t matter, this rich, delicious dish will be everything you wanted it to be.
“The trouble with eating Italian food is that five or six days later you’re hungry again.” —George Miller
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Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry.
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The trick with tofu, I’ve found, is to cook it in a skillet separately first, prior to adding it to the “lot” of other flavors surrounding it, browning it in olive oil and/or vinegar (as in this recipe) with spices, creating a savory sauce and a nice sensation of texture and goodness. Recipe contributed by Theo Stephan, reprinted from Olive Oil and Vinegar for Life: Delicious Recipes for Healthy Caliterranean Living (Skyhorse Publishing, 2011), by permission. Read More→
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