Category Archives: pasta

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 →

Posted in All, creamy, dinner, meat, pasta, sauces | 1 Comment

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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Smoked Duck Fettucine

Posted on July 30, 2008 by John Herring

Besides being another great excuse to get a water smoker, smoked duck is an extraordinary culinary treat. The fattiness of a duck lends itself very well to slow, smoky cooking, and the finished product nearly melts in your mouth. I … Continue reading →

Posted in All, dinner, meat, pasta | 1 Comment

Lobster Penne in Fried Green Tomato Sauce

Posted on June 4, 2008 by John Herring

Although I’m not sure why you’d want to, I understand there is more than one way to skin a cat. There also happens to be more than one way to make a tomato sauce for pasta, and lucky for me, … Continue reading →

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Roasted Tomato Pasta Salad

Posted on May 6, 2008 by John Herring

This may be a little different from some pasta salads you’ve had in the past, but give it a try, and I’m sure you’ll be happy with the result. It’s really a cross between a hot pasta dish and a … Continue reading →

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Pasta Primavera

Posted on April 6, 2008 by John Herring

April is finally in full bloom around here, and what better dish to welcome in the cruelest month than this one, named for the season of rebirth. My favorite trick with Primavera is to use a small, shaped pasta, and … Continue reading →

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Mixed Mushroom Bake

Posted on March 16, 2008 by John Herring

Most decent grocery stores now reliably carry a few kinds of fresh mushrooms beyond the basic white button. Shitake, oyster, cremini, and portobello are the most common; upscale stores often carry even more. Make sure you choose only the freshest … Continue reading →

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Penne with Sausage, Peppers & Onions

Posted on February 6, 2008 by John Herring

Who doesn’t love sausage cooked with onion & pepper? Spicy, salty, meaty, just the kind of thing that tastes great on a big fluffy bun when you’re at an outdoor festival. Well, here’s a pasta version of that. With penne … Continue reading →

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Spicy Pepper Bacon Pasta

Posted on January 25, 2008 by John Herring

I’ve been craving bacon & tomatoes, but in the winter, good tomatoes are hard to come by.  However, big, fire-engine-red bell peppers abound, and they’re sweet and tart and juicy and meaty and I have no idea where they come from. Holland, maybe, or Chile. … Continue reading →

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Baked Ziti

Posted on January 13, 2008 by John Herring

This is not exactly a gourmet dish, but it is one my favorites, and it’s pretty simple to make. Cheesy, chewy, crispy, heavenly, this baked ziti has a couple of nonstandard ingredients that should bring big smiles to your table. … Continue reading →

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