Category Archives: sauces

American Carbonara

Posted on April 10, 2010 by John Herring

Spaghetti Carbonara, the famous Italian pasta dish, has a somewhat murky origin (here’s a little discussion, as a well as a more traditional recipe), but one thing is certain: When it came to America, some of the versions ended up … Continue reading →

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Shrimp Creole 2

Posted on July 19, 2009 by John Herring

Here’s another shrimp creole recipe, somewhat simpler than my earlier one. I’ve reduced the fat in the recipe by making a smaller roux, substituted fennel for the celery, increased the wine to 1 cup, and used a little less tomato. … Continue reading →

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Taglietelle with Salmon & Asparagus

Posted on May 2, 2009 by John Herring

Well I’m going through a big fresh pasta phase now, it seems, so here’s another pasta recipe. If you still haven’t tried your hand at fresh pasta, this recipe is a great reason to get started. The flavors are fresh … Continue reading →

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Ravioli al Pomodoro e Burro

Posted on April 18, 2009 by John Herring

Well, recipes don’t get much simpler than this, but they don’t get much better tasting than this either. The essential pairing of tomato and pasta, a marriage made in that country that might as well be known as heaven, is … Continue reading →

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Chicken Piccata

Posted on April 7, 2009 by John Herring

[Another chicken recipe; sorry, I'm in Italy right now & relying on a post I did before I left.] Love lemons? Me too. Lemonade, lemon candy, lemon gelato, limoncello, and this tidy little weeknight dish, chicken piccata. You can hammer … Continue reading →

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Gnocchi with Gorgonzola Sauce

Posted on January 25, 2009 by John Herring

I had this dish for the first time in Bologna, and I was blown away by it. Tender, pillowy gnocchi bathed in a just-thick-enough salty, cheesy sauce, smacking of mold and age: Heaven. You don’t have to use Gorgonzola, but … Continue reading →

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Ragu, Under Pressure

Posted on January 10, 2009 by John Herring

All right, here’s my attempt at the famous ragu Bolognese, but one that doesn’t require a long, long simmer on the stove. It may not quite meet Mario Batali’s expectations for a ragu, but it’s pretty damn good. I recommend … Continue reading →

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Beet Kraut

Posted on January 3, 2009 by John Herring

This may be the simplest “recipe” I’ve ever posted, but it’s also one of my new favorites. In the great Venn diagram in the sky, the intersection of Set A (people who love sauerkraut) with Set B (people who love … Continue reading →

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Beef Stroganoff

Posted on December 28, 2008 by John Herring

This dish, of Russian origin, has been adopted by chefs the world around, and with good reason. The combination of the tender beef and the creamy sour cream is a heavenly pairing, and if prepared carefully, a masterpiece of cow … Continue reading →

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Butter Bean Pesto

Posted on October 12, 2008 by John Herring

It’s getting colder here, and it will soon be time to bring in all the basil and make a lot of pesto. However, I found I still had a recipe’s worth of pesto in the freezer from last October (!), … Continue reading →

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