Cuisine. Culture. Commentary.
This roasted red pepper and goat cheese pasta has all the creaminess of alfredo with the extra tang of goat cheese. And then there’s the garlic and basil flavors typically found in pesto. Just for good measure (and a gorgeous color) there’s roasted red pepper in there, too. That’s about three different sauces, but it…
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One of my Arthur Avenue finds was fresh pasta. Rather than get plain pasta, I got basil pasta in the hopes that it would have enough flavor on its own, requiring less work on my end. I was right – you could taste the basil in every bite. All I put on top was a…
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Instead of having a cheese plate for supper two nights in a row, I recently incorporated some leftover Hungarian salami into a pasta dish. I boiled up some spinach and chive linguine (Trader Joe’s) and tossed it with some store-bought marinara. The trick here is to put in enough sauce to just coat the pasta.…
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When you think of baked ziti, it’s always marinara and mozz. You’d be amazed at what a difference switching to pesto can make. It’s still the same process of opening up a jar of store-bought sauce…the only difference is the sauce being green instead of red. Cook up 1/2 a box of ziti (this recipe…
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Have you heard about zoodles? They’re alllll the rage on Pinterest; right up there with paleo this and DIY that. Zoodles = zucchini noodles. There is no actual noodles in zoodles, making this innately carb-free and healthy. They are super easy to make: just use the julienne setting on your mandolin. If you haven’t bought…
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I recently wrote about making pasta with crème fraîche, just like I learned in France. If you read that post, you may recall that my first crème fraîche pasta experience was when my French Mom served it with smoked salmon. This time, I decided to take advantage of the beautiful Spring weather we had on…
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I had been snacking on my latest cheese purchase, a goat cheese rolled in smoked paprika (I think) but decided I wanted to do something more with it than put it on crackers. The paprika gave it such a unique smoky flavor (one I don’t associate with the tang of goat cheese) that I thought…
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The first time I had crème fraîche was while I was living in France. Actually, that’s the only time I have ever had it because they don’t really make it here in the US. Sure, restaurants dollop some cream over berries and say it’s crème fraîche, but it’s not the same. In France, the texture…
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I bought some jalapeño chicken sausage with the intention of making some sort of jambalaya inspired rice dish. Intentions are great, but when you get home late with no time to buy any of the other necessary ingredients, intentions mean absolutely nothing. I opened up my fridge to see if there was anything I could…
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My brother is a great eater. If you go to a restaurant with him, he’ll order the most out-there item on the menu. Vegetables pose no threat to him and strange food combinations are exciting rather than gross. But that wasn’t always the case. Growing up, my brother’s diet consisted of three items: chicken fingers,…
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Peaches to Apples 