Hungry Again
eating is living

Apr

10

American Carbonara

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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 a bit heavy. Cream, I believe, is the culprit, and though some genuine Italian recipes [...]

Dec

11

Turkey Tetrazinni

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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 easily reversed by comfort-food recipes. As an example, I offer my version of Tetrazinni, a [...]

Jul

13

Orzo with Tomatoes, Feta & Mint

Filed Under All, dinner, meatless, pasta | 1 Comment

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 you don’t cook the pasta with the raw ingredients, but it’s great served warm or [...]

May

2

Taglietelle with Salmon & Asparagus

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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 & bright & fishy & yummy and fresh pasta really makes it sing. I’ve always [...]

Apr

18

Ravioli al Pomodoro e Burro

Filed Under All, dinner, meatless, pasta, sauces | 2 Comments

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 one of the worlds simpler miracles. Fresh, silky pasta crafted from nothing but flour & [...]

Mar

16

Buckwheat Noodles & Mushrooms

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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 takes advantage of mushrooms as a rich source of umami; combined with that of the [...]

Feb

15

Fresh Egg Pasta

Filed Under All, dinner, meatless, pasta, techniques | 1 Comment

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 or Ragu Bolognese. The technique I use here is a little tricky if you’ve never [...]

Jan

25

Gnocchi with Gorgonzola Sauce

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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 be sure that the blue cheese you choose is creamy, not crumbly. If you live [...]

Jan

18

Chicken Noodle Soup with Mustard Greens

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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 brought many smiles to many faces and cured many a cold. I thought mustard greens [...]

Jan

10

Ragu, Under Pressure

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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 serving it tossed with fresh pasta, in the style that Batali recommends, which is with [...]

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