Ree Drummond’s Medium Green Pasta is a Pioneer Woman casserole loaded with greens. The spinach gives it a vibrant green hue. And, perhaps best of all, it’s ready in an hour. Ree Drummond cooks nasty green pasta for her assistant Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank Drummond’s medium greenRead More →
Travel to the far north of Italy and the terrain becomes more rugged, the weather colder, and the pasta more rustic. For centuries, buckwheat has been one of the few grains hardy enough to survive in Valtellina, a small valley in the shadow of the Alps, and it shows inRead More →
Travel to the far north of Italy and the terrain becomes more rugged, the weather colder, and the pasta more rustic. For centuries, buckwheat has been one of the few grains hardy enough to survive in Valtellina, a small valley in the shadow of the Alps, and it shows inRead More →
Travel to the far north of Italy and the terrain becomes more rugged, the weather colder, and the pasta more rustic. For centuries, buckwheat has been one of the few grains hardy enough to survive in Valtellina, a small valley in the shadow of the Alps, and it shows inRead More →
A gift from Sicily under Arab rule By Mariella Radaelli Published: Thu 24 Feb 2022, 20:53 Nothing is more classic Italian than a plate of spaghetti in tomato sauce sprinkled with parmesan cheese. It is the dish par excellence, especially in the eyes of foreigners who are unfamiliar with theRead More →
Total time: 30 minutes Published: February 20, 2022 This article may contain affiliate links. Read our disclosure policy. This creamy mushroom pasta with bacon is so good. Sauteed mushrooms, savory bacon and tender pasta tossed in a creamy garlic sauce in just 30 minutes – it doesn’t get betterRead More →
All the recipes from British chef Gordon Ramsay’s latest cookbook, Ramsay in 10, are quick and easy. This summery pasta dish has a handful of easy-to-get ingredients that don’t require much prep, and the cooking time is around 15 minutes. It’s also, Ramsay writes in the recipe’s introduction, “a reallyRead More →
Pork sausage and mushroom stew This is a hearty and rich pasta dish which uses half-decent supermarket pork sausages (or a butcher’s) as protein. Remove the meat from the sausages (nothing pink, mind you), crumble it and fry it in a little olive oil until browned. Add sliced Portobello mushroomsRead More →
Cook the pasta. Bring a large pot of water to a boil over high heat. Season with 2 tablespoons of salt. Add the spaghetti and stir to make sure the pasta doesn’t clump together. Boil until al dente, 6 to 7 minutes. Reserve 1 cup pasta cooking water and drainRead More →
Planning a delicious and romantic evening doesn’t have to take you farther than your own kitchen. You don’t have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the connection between food and love. As theseRead More →
Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you’ve practiced a lot. Still, that doesn’t mean delivery is the only way to satisfy a craving. Solution: French bread. Squishy Supermarket French Bread is a ready-to-use vehicle for your favorite pizza toppings. Sure, youRead More →
(Scott Suchamn/The Washington Post) I’m a sucker for a good bake Pasta – crispy topping, bubbly sauce, maybe a little cheese (or a lot) – but I never thought of this as a particularly simplified affair. You need to boil and drain the pasta before tossing it with the otherRead More →
Through Special for the Seattle Times When I started organizing my own kitchen, I realized that part of being an adult was having “staples” – the things you always have in case you want to make a quick meal and brainless. While everyone’s list may be different, some things IRead More →
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CEDAR RAPIDS, Iowa (KCRG) – Whitney Hemmer has a recipe for a tasty Italian meal in this week’s Fareway cooking segment. Italian Sausage, Kale & 5 Cheese Tortellini SoupMakes 6-8 servings Total duration: 25 minutes Ingredients 1 (20-ounce package) Giovanni Rana 5-Cheese Tortellini 1 pound Italian sausage 2 tbsp. oliveRead More →
By Christopher Kimball Milk Street by Christopher Kimball A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a good example of this lesson is sopa seca, which translates toRead More →
A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a great example of this lesson is sopa seca, which translates to “dry soup” from Spanish. This Mexican dish typicallyRead More →
A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a great example of this lesson is sopa seca, which translates to “dry soup” in Spanish. This Mexican dish usuallyRead More →
Editor’s Note: Gloria Yoder took a week off between Christmas and New Years. The Amish Cook column and recipe will be back next week, January 17th. A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that addRead More →
The task of cooking a dish that contains only five ingredients is both a challenge and an opportunity for me. A challenge for obvious reasons – I have a reputation for using herbs and spices, after all – and an opportunity to focus on a delicious thing or two. ItRead More →
A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a great example of this lesson is sopa seca, which translates to “dry soup” in Spanish. This Mexican dish usuallyRead More →
A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a good example of this lesson is sopa seca, which translates to “dry soup” from Spanish. This Mexican dish usuallyRead More →
WWhen I say I’m a fan of canned beans, I mean I’m a fan of canned beans. A friend once joked that I could write a cookbook called Doing New Things with a Can of Beans, which I almost took for a challenge. Nutritionally, they’re a powerhouse, but it’s theirRead More →
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 itRead More →
You know Anthony ‘Rocco’ DiGrazia from his famous restaurant dedicated to everything Windy City, Rocco’s Little Chicago. But did you know the Chicago native also spends his free time perfecting Old County recipes? DiGrazia shares with us one of her staple comfort food recipes that are sure to please anyRead More →
Last name: Paulette Licitra, alias Chef Paulette Actual job: Chef / kitchen instructor. She teaches Italian cooking at her home in Nashville. Licitra completed her professional culinary studies at the Institute of Culinary Education (ICE) in New York City and cooked in Mario Batali’s Lupa restaurant.. His cookbook, “Italian CookingRead More →