David Chang’s Ginger Scallion Noodles
Who is David Chang? David Chang is the much-lauded chef/owner of a smattering of restaurants here in New York, all named Momofuku something-or-other. Last fall, he published a highly anticipated...
View ArticleBaked Pasta with Radicchio and Mini Chicken Meatballs
This is a sophisticated baked pasta that still speaks to your inner child. Slivered radicchio, normally tough and slightly bitter, submits to a simmering sauce of butter, onions, and whole peeled...
View ArticleLemony Orzo-Vegetable Salad
As many of you know because you were there, I recently took a ‘lil cruise (where to? irrelevant), and delightfully stuffed my face with escargot soaked in pools of butter, greasy cheeseburgers,...
View ArticleGagi’s Lasagna
There is this thing called Thanksgiving Part II the Sequel. It’s one family’s answer to a dilemma many of us face every year: two (or more) Thanksgiving dinners to attend. Rather than compete with all...
View ArticlePasta with Pumpkin and Sausage
Turkey sausage! Turkey sausage. I wouldn’t want anyone to think I was cooking treif in my home. But I also don’t want to discourage anyone else from using pork sausage. In fact, I think you should...
View ArticleHomemade Gnocchi
Ever since I got my KitchenAid stand mixer, the husband has been asking me when I’m going to make fresh pasta. I keep telling him, no, it’s not a pasta maker, the pasta maker is a separate attachment...
View ArticleNoodle Kugel
The husband said that if I ever wanted to make a noodle kugel to, ya know, just have in the fridge, he would eat it. I thought this was his way of asking me to make noodle kugel, and I was happy to...
View ArticleMartha’s Mac and Cheese
Behold. The mac and cheese that has ruined mac and cheese for me, that has turned me into such a huge mac and cheese snob that I’ve found I have to feign enthusiasm at restaurants when people suggest...
View ArticlePasta with Beets, Balsamic, Poppy Seeds, and Mint
One of the best things I’ve ever eaten is the casunzei at Babbo. It’s a beet-and-ricotta-filled ravioli in a butter sauce, topped with poppy seeds. The pasta sheets are super thin and light, the sweet...
View ArticleArtichoke Ravioli with Buttery Tomato Sauce
If anyone ever gets wind of me deciding to spend my one day off making homemade ravioli again, please please try to talk me out of it. Call me up and tell me it’s really not necessary, that instead I...
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