A beacon of American gastronomic excess, Italian-themed gourmet restaurant chain Olive Garden’s Never Ending Pasta Bowl promotion promised pasta lovers that their plates would never be empty. For $10.99 per person per meal, customers could sample as many pastas from the menu as they wished. (Proteins like meatballs were extra.)
Pappardelle with saffron creamPhoto: Danny Palumbo I made too much pasta last year. You see I started a side business during the pandemic making pasta dinners in pre-order, turning my small studio kitchen into a once-a-week take-out restaurant. The top of my fridge was piled with to go out boxes,
For 4 people Italian wedding soup has nothing to do with Italian weddings. The real name is minestra maritata (“wedding soup”) because leftover meat and wild greens, as the pot was originally made, went so well together. Soup is an ancient Neapolitan specialty, but versions have been made of it
You might think pasta is a foolproof option, but these easy-to-implement tips could energize your weeknight dinner. Many people make pasta for their meals, and you might think it’s an easy and safe option. However, you’re probably making a lot of mistakes that might be easy to fix. Here are
Is breaking long pasta like spaghetti, linguini or bucatini really a “criminal offence” as Lidia Bastianich puts it in her PBS special? Given that serious eating uses almost exactly the same words to describe the act, it seems the answer is yes! “If someone wants short pasta, they should buy
Stevie Parle is a British chef, serial restaurateur, writer and food entrepreneur on a mission to deliver great value, nutritious and nature-friendly pasta. Stevie was named Young Chef of the Year in 2010. He has since formed Stevie Parle Restaurants with business partner Liam Nelson. Today his main focus is
CHICAGO — Slowed down in recent years by keto and low-carb diets, pasta is making a comeback. While spirals, elbows and spaghetti made from durum wheat (semolina) comforted many in the early months of the pandemic, it’s the new formulations that are fueling innovation in chilled and frozen ready meals.