Almond & Roasted Tomato Pesto Pasta

Two summers ago I tried to grow basil, parsley, dill and another herb I can no longer remember in small pots placed on my old apartment window ledge. They didn’t make it very long. Some, which I had decided to plant from seeds, were never even born. The whole dirt-caked affair was so sorry that I refused owning any herbs, or plants for that matter, all last summer. And fall, winter, then spring. This summer, I’m turning over a new … Read More

Hot Sesame Noodles

A lovely article in the New York Times Magazine last week that aimed to decode the recipe behind the perfect bowl of cold sesame noodles was all the excuse I needed to indulge you with another testament to my fondness for the dish. It’s an unconditional love that extends from the classic cold staple to a decidedly spicy variety that I like to prepare hot. Yes, hot. I’m not exactly sure how or when I learned to enjoy this dish, … Read More

Spicy Mac

Macaroni and cheese bores me. However, my boyfriend, as with most other American males I’ve ever encountered, adores it. Say the magic combination and his face lights up like a firefly. I thought I’d already given my best shots at the dish, to lukewarm results — no matter how much cheese you put in, nor how sharp it is, it seems, the cooking process ends up giving it a bland name. Oozy and saucy? Not without creating a beschamel first, … Read More

Pork. Chop. Noodles.

Slurrrp. I do miss a hearty bowl of pork chop soup noodles, the kind you might get for $3 at any number of noodle shops in the lower east realms of Chinatown. Most people think of soup noodles as a wintery dish, but I’ve seen them devoured by all kinds of people as a summer lunch, shoveling yards of noodles down the chute as perspiration threatens to dot the soup.

Better Tuna Noodle Casserole

I watched Jacques Pepin make a dish on public television that was so appealing for a cold weeknight, a casserole of pasta baked with peas, corn and diced French ham in a simple beschamel with cheese sprinkled on top. He put it in the broiler–one of the most overlooked part of your kitchen, according to Mark Bittman–to brown a warm, cheesy crust on the top, and voila! Gooey and liquid inside, contrasting crisp. Countryish warm fuzzy feelings abound.

Pasta with Roasted Sweet Potato and Beurre Blanc

Of course, I have been discovering all the classic French sauces with the help of my copy of Mastering the Art of French Cooking, and am scandalized by the amounts of butter and fats they require. I just have never cooked (aside from baking) with that much butter before. My immediate thoughts: was I really eating that every time I went to a French restaurant? Was that why it tasted so good and…French? So when I felt like coating my … Read More

Pasta with Chicken, Asparagus, Grape Tomatoes and Olives

Food that looks as good as a summer’s evening. And it almost was, after the temperature reached seventy degrees this Saturday in New York. I put on a light sweater and headed outside, with the tune from Amelie in my head as I strolled over to Fort Greene Park, thinking of the scene about the man who buys a chicken every day and cooks it with great care and tenderness, savoring the moment he bites into the oysters. I had … Read More

Rosemary Pasta with Sausage, Peas, and Parmesan Beschamel

This was a leftover dish. It might not sound like one, but every ingredient used down to the parsley was already in my fridge for various reasons and past uses. It was so perfect, that because I didn’t have pasta, I decided to make pasta myself. I had flour, eggs, and salt…I even had fresh rosemary that was going to dry up soon. Dismissing the fact that I had never actually made pasta before, why not?

Pasta with Kale and Chick Peas

Castellane con spinaci e fagioli is what I would have called this recipe if a)I were a real Italian person (I somehow don’t feel I have the right to name this dish in Italian since I’m not), and b) I were actually using spinach, which I would have preferred. But even though the spinach scare is officially over, and the washed, bagged leaves are back on the shelves, I’m hesitant to forgive and forget. Castellane con spinaci e coli is … Read More

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