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pasta

Tomatoes Two Ways

Heirloom tomato season runs from early August through late October/early November here in New York City. My preferred method of cooking with them is to treat them as lightly as […]

Thursday Snapshot

Pasta with cow’s milk ricotta cheese, plum tomato, extra-virgin olive oil and mint There’s a luscious creaminess that only fresh ricotta cheese can provide. Sweet, ripe tomato, chopped mint and […]

A Greenmarket Dinner

Credit for tonight’s dinner goes to Homer of Homer’s World. Homer doesn’t know it but when I started regular foodblogging in 2008, I decided to really become attuned to what […]

Pasta Primavera

Pasta primavera is a dish of Italian-American origin that usually consists of pasta and fresh vegetables. Occasionally, meat may be added such as chicken or shrimp, but the focus of […]

Friday Snapshot

Spaghetti alla puttanesca Click here to view a large-size version of this picture. This version uses salt-packed anchovies instead of the usual olive-oil packed variety. Soak anchovies in 1/2 cup […]

Monday Snapshot

Linguine with spinach and ricotta — spinach and garlic sautéed in unsalted butter, cooked linguine, cow’s milk ricotta cheese, extra-virgin olive oil, salt, pepper and garlic chives Adapted from this […]

Tagliatelle with Broccoli “Pesto”

The word broccoli, from the Italian plural of broccolo, refers to “the flowering top of a cabbage”. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. […]