What a wonderful combination – fresh, cheesy, lemony, herby and of course with zucchini. This seems to be the summer vegetable whether it’s the star of a recipe, an ingredient in pasta, salads, or in savory and sweet dishes. I just happen to love zucchini and enjoy using it so many different ways so I … Continue reading
I just realized that I posted this recipe back in September, 2024. I take pride in that all 1500 recipes/posts are different and sometimes have similarities. I have occasionally repeated myself and I guess that is a good thing because in this case I made it again with minor changes. For now I am going … Continue reading
I just loved this recipe – my second attempt at cooking gnocchi. It was perfect for a 90+ degree light dinner. Awhile ago I made a recipe using gnocchi and it turned out terrible. This happens occasionally but I had never cooked with gnocchi before so it was a little disappointing; I actually threw it … Continue reading
First of all lumache is a pasta which resembles a snail’s shell and is popular for its versatility in holding sauces with its ridged exterior and spiral-like curves that gives every bite packed with flavor. Sfoglini has added Calabrian chili peppers that gives the pasta a smoky, spicy depth of intensity that complements other flavors … Continue reading
There are more veggies in this dish such as red onion, red and yellow bell peppers, petite peas and an extra kick with saffron threads and oregano. I was going to change the title to include more information but decided viewers need to look at my recipe more closely and see for themselves. I mentioned … Continue reading
I saw this author/chef on a Good Morning America show recently and liked this recipe he made. So, even though I could print out the recipe I ordered his cookbook – there’s no better way to find information about different cuisines, authors and their cooking methods. Arash is a self-taught cook, with Persian roots, who … Continue reading
A delightful dish from France using Provencal style food. This style is frequently used for preparing chicken or fish with staple ingredients found in the region. These ingredients include EVOO, sun-ripened tomatoes (I did use diced tomatoes), garlic, olives and Herbes de Provence (pollen) consisting of a blend of herbs; thyme, savory, oregano, rosemary, lavender … Continue reading
I eat a fair amount of rice because I love stir fries, Asian dishes and recipes that use rice as a base or side. It was nice to make orzo (oval-shaped pasta) instead as it provided a tasty base for some juicy marinated shrimp. New York Times Cooking once again provided a delicious shrimp recipe … Continue reading
Bigoli is a new pasta for me which originated in the Veneto region of Italy; however this version is a Sfoglini pasta made in the New York area. It is about 4 times thicker than spaghetti giving it more of a rough surface area for holding sauce. It is crafted using a bronze die extrusion … Continue reading
When I am looking for a simple and quick recipe filled with lots of flavor I often turn to pasta. It doesn’t hurt that gochujang is one of the ingredients and who doesn’t like butter. Also, when this recipe by Eric Kim of NYT Cooking received 5 stars (out of 5) it’s sure to be … Continue reading