pasta Archive
18 Mar 2013
Harissa
What’s harissa? The first time I heard about harissa was when I was watching Jamie’s Fish Supper where he grilled sardines and harissa was used. According to the internet, harissa is a Tunisian hot chili sauce that sounds pretty darn spicy. While I was shopping at Eastern District last week, I saw that they were
09 Nov 2012
LA Eats: The Food Porn Edition
I just came back from a 2 week time off in LA and it was FREAKING wonderful. Though it wasn’t all play. The first week I spent it with these guys (yes I was doing work) and the second week was a total tv on the couch time. Besides eating burgers from In-N-Out and mom’s
08 Oct 2012
What To Do With: Tomato?
Summer maybe over but there are still loads of tomatoes to be eaten. Here are some of our favorite ways to cook and eat tomatoes. Tomato and egg over rice, a total comfort food meal. A quick and easy tomato sauce. Howard used canned tomatoes but fresh tomatoes should work just fine. And once you
30 May 2012
Osteria il Paiolo
It’s always great when you learn something new, especially when you’re eating some fabulous tasting food. Couple weeks ago I had a grand meal at Osteria il Paiolo in Williamsburg with my friend Melissa. What I learned that night was how proper polenta is made, in a giant copper pot or a il Paiolo. In
17 May 2012
Bad News Food: Baked Pasta
When I get bad news — really bad news, not just annoyances — my first inclination is to make a big dish of baked pasta. It’s what I did when I heard my grandfather had died, and it’s what I did when I learned that a co-worker had been admitted to the ICU. It’s not
16 May 2012
Stewed Lentils Plus An Egg
Lentils are great. You can do crazy, fancy and elaborate things to them or just plain simple like adding them to miso soup. They are great at absorbing flavors and at the same time hold on to their own distinctive flavor. They are cheap, healthy and delicious. Here’s a quick way to eat lentils. Saute
01 May 2012
Cooking With Morel Mushrooms & Fiddlehead Ferns
It’s a sad truth that fresh seasonal products can be expensive, and doubly so when those products are foraged. Take, for example, morel mushrooms and fiddlehead ferns. Both representative of Spring, both foraged, both expensive. But you don’t have to buy very many of them to make a big impact, and all you have to