Recipe Index: Pasta
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You know one of the great things about being a home cook? You can basically do whatever you want in your kitchen. Mix up cuisines. Pair unlikely foods. As long as it tastes good and you like it, no great...
A while ago I got together with Heidi Swanson of 101 Cookbooks to try out one of the recipes from her cookbook, Super Natural Cooking. The recipe we selected is perfect for spring, a pesto made with blanched asparagus, baby...
Now here's a classic midweek meal, or a hot dish to bring to a potluck. Baked ziti is a lot like American lasagna, but easier to make; it has practically the same ingredients but you don't have to fuss with...
Have you ever had broccoli rabe (pronounced "rahb" or "rah-bee" depending on where you are from)? I have sort of a love hate relationship with it. It looks like broccoli, but it doesn't taste like it. Broccoli rabe can sometimes...
Dear chicken Florentine. I like you. I like your spinach and your cream sauce. But honestly? I don't love you. You're missing a little pizzaz. So, I would like to introduce you to my friend pesto pasta. You kinda need...
We tried this thyme mint cream sauce from another recipe and loved it so much I decided to make it with chicken and pasta. Great flavor combination, and the kicker is that by the time the pasta water has come...
Remember the 70s? Please welcome Hank Shaw as he shares one of his favorite restaurant pasta dishes from that era, pasta primavera. ~Elise Pasta primavera. It’s very name evokes the 1980s, nouveau cuisine, and bad food clichés. Done in its...
Shown cooked with brown rice pasta. We were recently sent a review copy of Dave's Dinners: A Fresh Approach to Home-Cooked Meals by Dave Lieberman of the Food Network. Honestly, I've never heard of Dave as I don't watch much...
Mmmm. Fettuccine Alfredo. So simple, but so so good. Most of us in America know this dish in its cream-based form, with a little nutmeg sprinkled on top. But did you know that the original fettuccine Alfredo sauce didn't use...
A favorite from the archives. A new post and recipe will be up soon, I promise! ~Elise All I had to do was read the ingredient list of this recipe and my father was half-way out the door to the...
Every year we plant basil and every year the plants do so well that we can't use it up fast enough. What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to...
One of my favorite recipes on this site is our beef stroganoff made with strips of top sirloin that have been fried in butter. In the recipe several commenters offered their takes on the dish, including making it with ground...
My parents have been making spaghetti this way for several years, ever since first learning about this method from watching a Martha Stewart program. Martha apparently got it from some famous chef in New York City. The beauty of this...
Simple Recipes reader Alton Hoover sent me his favorite recipe for lasagna which he has been cooking up since college days. His original recipe created enough lasagna for a small army so I halved it. What is posted here will...
This isn't a quick and easy lasagna. This is a slow and divine lasagna. A memorable lasagna. And we have a reader of Simple Recipes to thank for it. Several months ago a commenter on this site, by the name...
The word primavera refers to being served with fresh vegetables; it is from the Italian (alla) primavera, or (in the) spring (style). Pasta primavera is almost always a simple-to-prepare dish using the fresh vegetables of the season. In spring you...
Please welcome guest author Jaden Hair of the ever-so-Steamy Kitchen. Jaden and I have been visiting Seattle recently, take a look at the interesting scenery we encountered there. ~Elise Because I'm the resident foodie here in my neighborhood, I'm usually...
Recipe updated Nov. 18, 2011 One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called "winter" squash when it first makes its appearance in the fall? Perhaps...
Okay, so I'm weird. I'm one of those people to whom you can say "cauliflower" and "anchovies" and I'll start salivating. I'll take cauliflower any which way (though IMHO roasted is best) and anchovies? Well anchovies are one childhood prejudice...
When springtime rolls around I find almost any excuse to cook fresh asparagus we bring home from the market. This is an easy pasta dish with asparagus and chicken breasts. Goat cheese melts into the cream sauce to make it...
We are big fans of cauliflower, especially roasted cauliflower. Now if you start with nutty roasted cauliflower, and add some Parmesan, some chopped prosciutto, a few roasted tomatoes, some garlic, and stir in some tender greens like baby arugula or...
Guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook shares one of his favorite pasta dishes. Sensuous and savory, this simple pasta and duck recipe is perfect for a romantic dinner. ~Elise This is one of my favorite things to...
Here's a little secret: olive oil-packed canned tuna, chili pepper flakes, and pasta is a master combination (and classic Italian). One of my favorite dishes on this site is the tuna, arugula, chili pepper, pasta recipe. So when I stumbled...
Canned tuna has never tasted this good. I came across this recipe on Sher's What did you eat? blog, where she got it from the San Francisco Chronicle. You make a sauce for the pasta with tuna, olive oil, garlic...
Have you ever tried smoked mozzarella cheese? It's sort of like a mozzarella version of gouda. I had never encountered it until my father used it in a recipe he got from a local butcher shop. This is the recipe...
My mother made a pasta dish the other night that took everyone by surprise. My skinny-as-a-spatula 10-year old nephew who won't eat anything, ate his serving with gusto and asked for more. My carb-avoiding sister couldn't resist it. My father...
With California asparagus selling for less than $4 per pound, they're hard to resist, especially with summer weather knocking on the door. I tore this recipe for pasta with asparagus and ricotta cheese out of the New York Times magazine...
My parents took their first trip to Europe a couple years ago, spending a week in the Tuscany region of Italy. They both came back inspired by the Italian food they enjoyed and, as a result started to make many...
I distinctly remember the tall cans of dark pink salmon that used to be in our pantry when I was a kid. Although we could any time open a can of tuna or sardines and eat to our hearts content...
There must be a special place in heaven for men who cook. My father made this dish the other day to my mother's and my delight. It always amazes me that dad, who isn't a patient man to begin with...
The Swiss chard I planted last spring survived the winter to vigorously return this year. Last week we made a yogurt dip with the leaves of some swiss chard I picked. The ribs from that bunch went into this dish...
My father loves to watch cooking shows and is often inspired to try out a new dish he sees prepared on a show. Today he drew inspiration from Weir Cooking in the City a program of public television KQED in...
Okay, pardon me in advance, but I think I've just had a Sandra Lee moment with this dish. Wait, the parsley is fresh from the garden, does that count? Let's look at the ingredients - shrimp (best to get frozen...
What I love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled together so quickly and it's not particularly heavy, as so many cream sauce pastas can be. There's also room...
One of the challenges of the holidays is keeping everyone fed when the family comes to town. We're always looking for dishes that can feed lots of people well, without a lot of hassle, and that are relatively easy to...
Spaghetti and meatballs, what's there not to love? Spaghetti and meatballs has to be one of the most fun dishes ever invented, at least from a kid's perspective. Mounds of spaghetti, fork twirling strands in a spoon, tasty meatballs, even...
Almost every other Friday growing up my mother would serve the family this tuna macaroni salad. With six kids she loved this standard; it was easy to make, filling, relatively inexpensive, and best, we all gobbled it up.
Vermicelli (*pronounced verm-i-CHELL-ee) is one of my mother's signature dishes. In fact, all one has to do is say the word - vermicelli - around here and eyes light up and hearts warm to the very idea. Also known as...
There's something magical about the combination of pasta, eggs, Parmesan, and cured pork. The flavor base is the salty, fatty pork (in this case prosciutto), noodle-y pasta makes it filling, and a creamy sauce is created with eggs, lemon zest...
