Posts tagged ‘pasta’

Mac, Ham and Cheese

Mac, Ham and Cheese from "Mo' Macaroni and Cheese" eBook.

Mac, Ham and Cheese from “Mo’ Macaroni and Cheese” eBook.

Can You Ever Have Too Much Mac and Cheese?

“We don’t think so. Macaroni and cheese is America’s comfort food. And to prove it, here’s a collection of 30 tried-and-true mac and cheese recipes from the Food Bloggers Los Angeles, a group of more than 100 Los Angeles-based bloggers. “ (more…)

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May 8, 2014 at 11:23 am 2 comments

Italian Caponata goes with everything!

CaponataMy new favorite dish is Italian Caponata.    It’s a stew from Sicily where tomatoes and eggplants abound, so it’s a perfect autumn dish when you’re searching for yet another tomato recipe.  I’m headed to the Farmer’s market today to get more Italian eggplant for yet another bowl of this luscious creation. (more…)

September 26, 2013 at 9:47 am 1 comment

Angel Hair Pasta with Fresh Tomatoes and Pesto

Cappellini with Pesto & Pine Nuts 2 6-13Do you want an easy weeknight supper dish?  This is it. Truly “Fresh Food in a Flash” and super yummy on top of it. Cappellini (Angel Hair Pasta) with Fresh Tomatoes, Pesto and Pine Nuts.  The farmers markets (or if you’re lucky, your garden) are bursting with fresh grape/cherry tomatoes and fresh basil right now.  Here’s your opportunity to put them to good use. (more…)

August 29, 2013 at 9:36 am 2 comments

Fine Dining on a Budget at Bastianich’s Becco Restaurant in New York City

Becco - Table 3-13Where to dine in New York City?  Too many choices.  My first choice was Felidia, Lidia Bastianich’s flagship restaurant.  I was lucky to dine at Felidia and meet Lidia herself at a business meal nearly twenty years ago and I remembered it being outrageously good authentic Italian.  But without an expense account this time, I couldn’t get my sweetie to go for this splurge.  So I poured over The Michelin Guide to discover Bastianich’s spinoff restaurant, Becco in the theatre district. (more…)

April 4, 2013 at 1:20 pm 2 comments

Pumpkin Ravioli with Browned Butter & Sage Sauce

This is one of my very favorite Autumn recipes.  I make it at this time every year, when pumpkins and pumpkin recipes are pretty much everywhere.  I have never met anyone who isn’t in awe of freshly made Pumpkin Ravioli.  It is definitely an artform, but really it is not that difficult to make. Just give yourself an hour to learn the steps. Even if you don’t have a pasta machine, you could do it, by simply rolling out the dough by hand…or cheat with wonton wrappers…OK for us Italian purists, this might be considered a sin, but it’s better than going without!   I will walk you through the steps and you can decide for yourself. You can make it with the Browned Butter & Sage Sauce or the Authentic Italian Walnut Sauce from my previous post. (more…)

November 13, 2012 at 11:28 am 1 comment

Fettuccine with Authentic Italian Walnut Sauce

Fettucine walnut cover 12-12

Fettucine with Walnut Sauce using dry pasta

This recipe is an absolute winner!  The Fresh Fettuccine with Walnut Sauce we made in our September La Cucina Italiana class got rave reviews, even though I forgot one step in my rush to bring it to the table, which was thinning the sauce with the pasta water.   Try this recipe and I promise that it will become one of your favorite Italian dishes with or without the fresh fettuccine. (more…)

November 2, 2012 at 5:07 pm 5 comments

Compare this Tequila Chicken Fettuccine to CPK’s

Tequila Chicken Fettuccine

Who doesn’t love the idea of Tequila Chicken Fettuccine.  California Pizza Kitchen has this dish on their menu and I think my version is lighter, tangy and ultra delicious. (more…)

March 29, 2012 at 11:20 am Leave a comment

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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