Sunday Pasta™: Tagliatelle con Radicchio e Speck

When most people think of Germany, they think Autobahn, engineering, and Oktoberfest. I, however, think immediately of my favorite Teutonic Titwillow, Lili von Shtupp (as played by the immortal Madeline Kahn). She remains emblazoned on my mind when it comes to all things Germanic. It’s twue, perhaps crazy, but twue…...more

About Radicchio

Ah, radicchio…  You are definitely not a common ingredient in American cooking, but your stem roots back all the way to ancient times.  Think the Roman scholar Pliny the Elder (23-79 A.D.), who was the first to write about radicchio in his Naturalis Historia as he praised and proclaimed its medicinal properties.  Who knew, radicchio, that you were used as a blood purifier and an aid to insomniacs.  I didn’t!...more

About Parmigiano (Parmesan)

Mmmmmmmm, Parmigiano Reggiano.  Need I say more.  This Italian cheese, a.k.a: formaggio, is one of my absolute favorites.  That salty, yet slightly creamy taste; just a little can go a long way.  Or as in this week’s Sunday Pasta, Penne con Crema Parmigiano, —a lot—can be simply divine if you know what to add to compliment and balance out its flavor.  So let’s learn a little about its origin....more

Sunday Pasta™: Penne con Fagioli Bianchi (White Beans)

In the real world, a triathlete runs, swims, and bikes for most of the day. In New York, a triathlete does Physique57, Spins, and shops for most of the day. If you add in 10 miles of power walking in knee highs and a mini skirt, the NYC calorie burn probably exceeds that of an Iron Man....more

About Fagioli Bianchi (White Beans)

White beans are the winner!  If there were a contest to see what type of food can taste good in pasta AND be healthy for you…ding, ding, ding—white beans, or as Italians call them Fagioli Bianchi, win!  In most Italian households these beans are used in a variety of ways, differing by region.  They are grown throughout Italy from Sicily in the South to Piedmont and Veneto in the north....more

Fresh Corn Pasta

Howdy Doo Y’all.  Maybe I’m writing like a cowgirl because I’m wearing my favorite boots....more

Pasta Alla Norma from The Italian Dish

I guess I'm still involved in my campaign to get more people to embrace eggplant because I'm spotlighting another delicious-looking eggplant dish for Meatless Monday.  I'd just spotted Ricotta Salata over the weekend at my beloved warehouse store, so when Elaine posted this spaghetti dish with eggplant, garlic, red pepper, tomatoes, and oregano topped with Ricotta Salata at The Italian Dish, it immediately went on my personal "must try" list.  If you don't have the traditional Ricotta Salata that makes thi ...more
Nice healthy pasta dish .Its this time of the year now when these are used more for lunch,a ...more

Sunday Pasta: Linguine alle Acciughe (Anchovies)

If not me, then who? Who will stand up for the little guy? For the bullied, small, and swarthy. For those who make people recoil with fear and ignorance. If not me, then no one. So give me your huddled masses yearning to be free. I’ll eat them for breakfast!Here’s to the anchovy! For he’s a jolly good fellow! Equal rights for the anchovy! Down with the bland, up with the anchovy! I love anchovies! Viva l’acciuga!...more
A dozen people have emailed that they've already made it and loved it! So easy and so good!more

On Chinese Fettuccine, or "Be Brave; Food can Smell Fear"

As anybody who had a television in the '80s can tell you, you should not fear cooking. This message was drilled into our brains every time Jeff Smith or Julia Child appeared on PBS. Which was often. (Also, a cookie or a bubble bath can distract you from the fact that you live in a slum and your neighbors are made of felt. But that's another story.) Jeff Smith would drop whole plates off-screen or hammer flat a piece of steak with a 2x4 and tell you that the racket is fine, even marvelous. Julia Child made dropping a raw chicken part of her schtick when she did live cooking demonstrations....more