Food, Travel, and Cooking!
I’m beginning to wonder if there’s something wrong with me! Here’s why… An article I was recently reading in a local magazine included a photo not unlike this one, minus the basil leaf, of white spaghetti topped with a huge
Ramps and Rhubarb! Yes, we are up to our knees in both! We fired up the stove at #5 this week stocking up our larder and freezer using these delectable spring delicacies. You can’t go wrong with rhubarb muffins or rhubarb coffee
This is my take on “ramp” pesto as no matter how hard I look, I never seem to be able to find local ramps here in B.C. There was a whisper from a friend that they grow on Vancouver Island…need
This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found that they used tonnarelli, a thick spaghetti, instead of regular spaghetti. I would recommend the Spaghetti alla Chitarra pasta made
I make this lovely, light, late summer, early fall sauce every year with my own sage & plum tomatoes. The sage really works with the sweetness of the tomatoes. I really like to make homemade spaghetti or tagliatelle for this
For a printer friendly version of this recipe, click here. As we speak, my Italian variety of zucchini’s are blooming! If you can find them in your local Farmer’s Market, you should try them in this recipe (they have light
For a printer friendly version of this recipe, click here. I really like the idea of using ground turkey to lighten up a ragu. Anyone who loves Italian pasta needs a really good tasting ragu recipe and I think this
For a printer friendly version of this recipe, click here. Wouldn’t you know it, after Christmas a couple of years ago I had some leftover turkey! We felt like having some pasta so I thought “why not make up a
This is my version of the simple, yummy, spaghetti with tomato sauce we had at Osteria di’ Pazzo restaurant in Florence. 2 – 3 First Course Servings 6 – 8 oz. dried spaghetti 3 – 4 Tbsp. EVO (a new oil
This recipe somehow ended up on the bottom of my pasta file! We made it last night & had, I hate to admit, a Pasta Pig Out! Oops! Is it just me, or does everyone like cold spaghetti in the middle of
