Category Archives: pasta

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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Turkey Tetrazinni

Posted on December 11, 2009 by John Herring

Turkey is certainly a common sight at holiday dinner tables this time of year, but there’s really no reason we shouldn’t be eating it year-round. Properly prepared, turkey breast is a versatile, low-fat meat whose subtle flavor and healthiness is … Continue reading →

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Orzo with Tomatoes, Feta & Mint

Posted on July 13, 2009 by John Herring

In Italian, “orzo” means barley. Originally, these cute little rice-shaped pasta grains were made from barley, but now they’re made from the same thing as most boxed pasta, semolina. I guess this dish is sort of a pasta salad, because … 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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Buckwheat Noodles & Mushrooms

Posted on March 16, 2009 by John Herring

Here’s another way to enjoy that black sheep of the wheat family, buckwheat. In Japan, noodles made with buckwheat are called soba, and are served cold, with a salty dipping sauce, or hot, in a rich broth. This stir-fry recipe … Continue reading →

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Fresh Egg Pasta

Posted on February 15, 2009 by John Herring

Fresh pasta is completely different from dried pasta. I wouldn’t say it’s better or worse, just different. Not quite as much tooth as dried, but with a velvety, rich texture, fresh pasta is perfect for dishes like Chicken Noodle Soup … 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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Chicken Noodle Soup with Mustard Greens

Posted on January 18, 2009 by John Herring

An early culinary memory for many, chicken noodle soup is a simple pleasure. Whether from the familiar red and white can or from scratch, the pairing of the rich, salty stock and the tender noodles is a combination that has … 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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