Posts in Tag


I’ve been on a fresh homemade pasta kick lately. That’s because I just bought a Mercato Atlas Wellness 150 pasta maker (yes, it’s made in Italy). I’ve been wanting to try my own hand at pasta-making at home, and Luca from this season’s ”MasterChef” recommended me this particular brand, saying he’d gotten it as a wedding gift and loved it. And now, I do too. The hubster’s eyes brighten every time I bring the pasta maker out of the closet because, well, being a guy, he likes anything mechanical. So

In the recipe exchange I had participated in, I received a recipe for penne a la vodka. I pieced that recipe together with one I found on All Recipes and came up with this one. It was the third dish to the four-course Italian birthday meal, and Joy even said the sauce was her favorite part of dinner. The great thing about this dish is it’s quick and simple and delicious. This is definitely a valuable addition to the repertoire. I even got to use parsley picked fresh from our

Tuna casserole

The holidays are always a frenzy, especially in the kitchen. You’ve got all four burners going on the stove, three different things in the oven, another in the convection oven, something in the slow cooker, maybe even on the grill or deep-fryer outside. It’s no wonder that we just want to all take it easy after the holidays are over. Enter the tuna casserole. It’s simple and quick to make, and produces a hearty one-dish meal for the entire family. And it also makes for good leftovers–send it with your

Who doesn’t love mac ‘n cheese? Besides the lactose intolerant, of course. And if you don’t like mac ‘n cheese because you don’t like cheese, then I have nothing more to say to you. Up until this birthday dinner, my mac ‘n cheese was always of the Kraft variety. I remember due to a NMO exacerbation several years ago, I was on corticosteroids whose main side effects on me are insomnia and increased appetite. Often accompanying these appetite changes were strange cravings, and during this particular round of steroids, I

With half a bottle of chardonnay still left over from our wedding, I’ve been looking for recipes that call for dry white wine. In addition to using it on the scallops a la Julia Child and the mushroom risotto, I found this recipe online. It is also a good opportunity to use up the last of those ripened tomatoes from your garden. I am eating the leftovers as I type this entry, and the dish tastes even better after a day in the fridge. Remember, if the Blind can Cook

Welcome to the second installment of the course in Pasta. Perhaps even more intriguing than choosing and measuring pasta are cooking and eating it. I know I like my pasta cooked al dente, but what exactly does this mean? Al dente means “to the tooth” in Italian and refers to the doneness of pasta, risotto, or vegetables. It suggests a firm resistance when bitten but not soft (overcooked) nor hard in the center (undercooked). So how do we cook this perfectly al dente pasta? Read on… Cooking Pasta: Pasta should

Most of us started with pasta when we first learned to cook. Spaghetti with a jar of Ragu or whatnot. Just heat and serve. Or if we were feeling especially adventurous, we’d add some sauteed onions or mushrooms or ground beef. That was exactly me in my second year at college when I lived in my first apartment complete with its four-by-five foot kitchen. More than a decade has passed, and while my pasta repertoire has stretched beyond spaghetti and jar sauce, I realized I still did not know exactly