Pasta & Noodles – Page 4 – Not Eating Out in New York

20 Jan 2012

Stir-Fried Noodles with Winter Vegetables

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegan, vegetarian | 9

Chinese New Year is coming up this weekend — the Year of the Dragon is just upon us. Remembering a few good-luck foods for the holiday can be simple: anything long suffices for promoting “long life.” That includes noodles, which are traditionally served on New Year’s, often pan-fried. Make it as fancy as you want with additional ingredients, or as down-home and cheap as this one. With an assortment of healthy winter vegetables, it’s life-lengthening, in more ways than one.

14 Jul 2011

Chilled Sesame Noodles With Swiss Chard, Zucchini and Bean Sprouts

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegan, vegetarian | 5

What do you do when it’s too hot to cook, but you only have vegetables that don’t work so great raw? You stir-fry them, and stick them in a fridge to cool down. It only takes a few seconds of cooking, promise. And they’ll taste great with cold, slippery noodles coated in sesame oil.

13 Jun 2011

Zucchini Lasagna (Without the Pasta Sheets)

by Cathy Erway | posted in: gluten-free, Pasta & Noodles, Recipes, vegetarian | 38

Zucchini and summer squashes are so versatile, and so various in size, color and shape, that they’re endlessly fun to create with. From pattypan to eight ball-shaped globes of delicate flesh, we’ve come to see a lot more heirloom types of these over the last few years, thanks to farmers who’ve saved their seeds. This recipe can be made with any of them, sliced thinly and arranged in layers to stand in for lasagna sheets — and soak in all … Read More

23 May 2011

Sugarsnap Pea Penne with Shiso

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegan, vegetarian | 3

It’s a great time to eat your greens. In my garden, the lettuces and stir-fry greens couldn’t be better, tender and succulent from so much rain. But the pea plants have been slow-going after a late sow, just beginning to blossom with white flowers and form tendrils that clasp onto the trellis. Luckily, more experienced farmers have done the wiser and are bringing their mature pods to the Greenmarket now.

2 May 2011

Spaetzle with Ramps and Crimini Mushrooms

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegetarian | 9

Ah, ramps, crisp and delicate. Why all the hullaballoo about you? Well, your wildness cannot be disputed, nor your rarity, only appearing for a short span of spring. You’re leafy and long, with a curvaceous shape that stands out amongst the allium family, with their stick-figure shoots. Your green-to-purple palette has a pearly sheen, and you refuse to not look elegant tossed in any heap or pile. Gosh, I hope I’m not sexualizing the plant, but just saying, maybe that’s … Read More

28 Oct 2010

Chicken Cordon Bleu Bake, the Winning Casserole Party ’10 Entry

by Cathy Erway | posted in: Cook-Offs, Events, Pasta & Noodles, Recipes | 11

This past Monday, the 6th Annual Casserole Party was just as promised the biggest and best one yet. The casseroles were good, but what was truly golden was the giving community spirit from everyone there. This event was free and open to the public, and any donations received was purely optional. Yet between the 44 teams of chefs who entered their casseroles in the cook-off, its organizer Emily Farris, the Brooklyn Kitchen who held the event at their space, Brooklyn … Read More

6 Aug 2010

Fregula with Peas and Plum

by Cathy Erway | posted in: Pasta & Noodles, Recipes | 9

If you find yourself oddly annexed between two seasons (spring and summer) with ingredients (shell peas and red plums) by way of travel (to upstate New York and back to NYC), then this is what you might make. Especially if you’ve just discovered an ingredient from Italy called fregula, small granules of toasted semolina pasta that tastes a bit like burnt crumbs.

21 May 2010

Homemade Orecchiette (or something almost resembling it) with Broccoli Rabe & Lemon Butter

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegetarian | 14

Anyone who’s a real purist of pasta is going to take one look at these misshapen dumpling-like things and sneer. Can’t blame me for being a little over-ambitious for a weeknight meal, but you can for exaggeration in calling these “orecchiette.” Well, I’m just not sure what else to call them. But they taste alright — especially when tossed in a buttery, fresh lemon sauce and surrounded by spicy broccoli rabe.

21 Mar 2010

Soy-Sesame Soba Noodles with Vegetables & Egg

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegetarian | 8

“Yes, but what do you eat every day?” people would ask. You can’t possibly be making something this elaborate and eye-catching if you’re cooking every day, the skeptics said, referring to photos on this blog. And no, for sure, I did have before me something that looked amazing, or that was even planned out before it came together on a plate, for most of the meals during my two years of eating in. So what did I eat most of … Read More

6 Nov 2009

Sweet Potato Gnocchi with Arugula and Hazelnuts

by Cathy Erway | posted in: Pasta & Noodles, Recipes, vegetarian | 30

If there was one thing you could eat every day, for the rest of the days of your life, it probably wouldn’t be arugula. If asked to name a potato preference, sweet ones would rarely take the cake. I’m going to wager that one’s favorite pasta or starch substance isn’t typically gnocchi. And when you feel like a nut, hazelnut isn’t the first type that springs to mind. Yet in this dish of culinary underdogs, there’s another unsung aspect about the ingredients: these … Read More

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