Pasta & Noodles Posts
Ultimate Mac ‘n Cheese
I’m going to tell you right now: Don’t blame me if you gain a few pounds. This is one of my ultimate comfort foods. Whenever I make it, it always turns into an excruciating battle with my (underdeveloped) sense of self control.
Pasta with Brown Butter & Chanterelles
Chanterelle mushrooms have got such a fantastic flavor—and when you infuse it into melted butter, half a dozen mushrooms goes a long way. This is an elegant and luxurious appetizer for about four, or main course for two.
Pad Thai
Pad Thai, perhaps Thailand’s most infamous noodle dish, has dozens of incarnations—including several regional variations—each one a slightly different take on the mouthwatering combination of sweet, salty, and sour flavors. Some are super spicy, and some—like this recipe—are very mild. Regardless of your recipe, this is one of those dishes that’s all prep and very little actual cooking.
Couscous Salad with Bacon and Cremini Mushrooms
This dish combines the deep, earthy flavors of fried bacon and caramelized cremini mushrooms with the crispness of red pepper and green onion. It’s easy to make and gets even better overnight as the flavors mingle.
Pasta Salad with Shrimp, Goat Feta, and Basil
We’ve been pining for summer weather here in Boston. It’s been cold, dreary, and drizzly for days. This pasta salad is like a little dose of summer—it’s cool, creamy, and an absolutely fabulous thing to bring to a picnic or barbecue. Assuming, that is, that the sun ever comes out.
Sesame Noodles
These noodles are one of my favorite things to bring to a picnic. They’re a little salty, a little sweet, and only get better once they sit in the fridge overnight. They’re super simple to make, and will keep for about week in the fridge. They have an excellent balance of salt (from soy sauce), sweetness (from sugar) and heat (from fresh ginger and Sriracha chili sauce).
Deep-Fried Ravioli
Fried ravioli! These are so yummy, it’s almost ridiculous. They’re oh-so-crispy on the outside, and oozing with creamy, molten cheese on the inside.
Start with fresh ravioli. (Frozen will work, too. Just thaw them completely in the fridge first.) For this recipe, I used a four-cheese ravioli made locally.
Use any quality ravioli that you like. Nowadays, [...]
8-Cheese Macaroni & Cheese
I have three words for you: ultimate comfort food.
Cover anything in cheese, and I’m generally a really happy mouse. The more cheese, the better. Eight cheeses? Now that’s my idea of heaven on earth.
Now, this is not haute cuisine (though if you tried, I suppose you could call this a sort of White Baked Ziti, [...]
Quick Meat Ragout with Orecchiette
This is a rich and hearty sauce that you can make in just about the amount of time it takes to boil a pound of orecchiette.
Honest.
Italian for “little ears,” orecchiette are those nickel-sized round noodles that look like tiny hats or flying saucers.
Just because it’s a quick sauce doesn’t mean it’s short on flavor. There [...]
Spinach Raviolis with Aged Gorgonzola and Shaved Pear
This dinner is really easy to make—but appears and tastes as though you spent a fair amount of time slaving in the kitchen. The contrasting flavors and textures of a few good, fresh ingredients make this meal something special.
Earilier today, my folks dropped in on their way up to Maine to celebrate their 38th wedding [...]
