Tomato-Basil Shrimp with Orzo

Tomato-Basil Shrimp with Orzo

Before the internet, as some of you may recall, food companies often added recipes to their packaging that would suggest ways to use their products. Of course, the limited space on the package restricted these recipes to relatively simple dishes, but I still remember my mother cutting them out and adding them to her hand-painted tin recipe box, yet another culinary icon of a bygone era.

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Pasta with Spiced Butternut Squash

Pasta with Spiced Butternut Squash

“Meanwhile.” The word makes me cringe whenever I read it in a recipe. As you probably know, it typically implies multi-tasking—not one of my strengths. So when I read today’s recipe, one suggested by my better half, and “meanwhile” appeared twice, you can imagine how I felt.

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Shrimp & Spaghetti

Shrimp & Spaghetti

During these seemingly amalgamating days of self-quarantine (a.k.a. lock-up), I’m constantly finding food that’s either going bad or needs using up. I attribute this regrettable position to buying more than we need out of fear of running out or of an item’s becoming unavailable. Something we never did when, in happier days, we food shopped almost daily.

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Orecchiette with Sausage and Broccoli

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Orecchiette with Sausage and Broccoli

One of my husband’s favorite pasta dishes is orecchiette with broccoli rabe and sausage, which he’s been asking for since the beginning of the pandemic. I’ve made it quite often and have even written about it here. Unfortunately, we haven’t been able to procure any broccoli rabe. When he recently suggested using regular broccoli, I shrugged and said it wouldn’t be the same and told him we would have to wait. He replied silently with a sulk.

A few days after this conversation, I opened the fridge to find a bag of pre-washed broccoli florets and a package of bulk sausage that had been resurrected from the bottom of our freezer. When I asked my better half how these items seemed to have appeared so suddenly, he replied, once again silently, with a self-satisfied smile.

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Musing: Dining in the Time of Pandemic

A Pasta Frittata

Solace and joy. This is what I feel almost every night I prepare our dinner while confined during this pandemic. The relief and comfort that come from making an old family recipe or the joy from discovering a new one, along with a nightly cocktail, keeps us going.

Today, I’m highlighting just two examples of dishes from last week that sustained not only our bodies but our souls.

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Burst Cherry Tomato Pasta

Burst Cherry Tomato Pasta

Summer’s finally here and, at least in California, we already have some delicious tomatoes, specifically those of the cherry variety. Thanks to the kindness of our neighbors brave enough to venture out to our local farmers market, we were able to obtain a nice supply. More often than not, we enjoy these tomatoes raw, perhaps sprinkled with a little salt, drizzled with olive oil, and served along side slices of fresh mozzarella. Last night, however, I decided to so something a little different.

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Pasta with Red-Pepper Sauce

Pasta with Red-Pepper Sauce

Sometimes what’s in our refrigerator dictates what’s for dinner—especially when it’s produce a little past its prime. This was the case last week when I found two red bell peppers on the decline as well as a large onion in a similar state. Not surprisingly, the first thing that came to mind was pasta.

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Musing: Pasta Comfort

Gnocchi alla Sorrentina

During these long days of sheltering at home, I find myself endlessly, and at times mindlessly, surfing the web, diving through email, floating on social media, and swimming in the sea of blogs. To maintain my sanity, I’ve made it a rule to suspend all such e-aquatic activity for the day before we sit down to our preprandial libation and eventually move on to dinner. Given the current social and political climate, our dinner hour(s) provide, more than ever, a refuge from what we’re all facing.  And one of the most reliable sources of comfort at our table is pasta.

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Musing: Life Imitates Reality TV

Pasta with Peas

A frequent reference made by many food bloggers these days is to the Food Network’s show “Chopped.” As are its television contestants, real-time home cooks are often faced today with a hodgepodge of ingredients from their fridge and pantry and challenged to get a meal on the table.

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Sausage Ragù

Cavatappi with Sausage Ragù

Once again, during this crisis, I tentatively prepared a New York Times recipe for a ragù that I had filed away but wasn’t quite sure would work out because of the quality of the main ingredient: sausage.
Under normal circumstances, I would have been using sausage from my local salumeria, but given our shelter-in-place restrictions, this was not a possibility. Thanks to the extraordinary kindness of some young neighbors, however, I was able to procure, among a load of other groceries, a log of bulk sausage from our local supermarket.

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