Category: Pasta + Noodles + Rice
Pasta + Noodles + Rice Recipes
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Paella seems to be in the news lately. Mark Bittman featured this vegetarian-friendly recipe a few weeks ago and I took note to recreate it for our August Supper with Strangers. Over the long weekend, a grilled version was featured in the Sunday Times Magazine. I had time to test Bittman’s recipe, but I found…
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I started my Saturday famished. The last of my wisdom teeth was extracted and the only thing I could eat was soup for my last two meals. The Vicodin didn’t quite affect me the way I wanted it to so I was left to fend for myself when I woke up. There were only a…
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Southern cuisine’s “dirty rice” gets its name from the offal pieces they add in their rice. Comfort food often contains more than its fair share of fried stuff as well as heavy starches and some people say “dirty” is also taken from that. I honestly fucked this dish up so I had to literally scramble…
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These came out looking more like mini-sausages than authentic gnocchi. I’m sure any Italian grandmother will freak out if they saw how I made these at home. It seems like a lot of work but after you mash the potatoes, they kind of form themselves with just the help of some extra flour. It’s helpful…
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They key to this dish wasn’t as much as the garlic as it was the shrimp flavor from the head and the shells. I spent some time shelling and deveining a pound of shrimps, and my arm hurt from pressing them to get the juice out, but all the work was worth it. I used…
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Koreans usher in the new year eating dduk, or what we non-Koreans refer to as rice cakes. Rice flour is used to make dduk and the end product is dense and sticky, like the Japanese mochi and the Filipino kalamay. I can only assume that Koreans eat dduk during the new year for the same…
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Who’s in the kitchen? I asked the bartenders in La Lancha restaurant after only my second meal during my trip to Guatemala. Ezekiel, they said. He’s been the chef here at La Lancha. I wanted Ezekiel to know that I liked what he had been serving the past two days. While traveling Central America, I’ve…
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As with my other worldly possessions, I get obsessed with kitchen and food-related items until I run them down. With Nigel Slater’s cookbook, I’ve marked a lot of the photos with scraps of paper to remind myself that there is another recipe that I must try. One of the best photographed dishes in the book…
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What possessed you? the Dr. asked as he cleaned off his bowl of bibimbap. I’ve always done Korean kalbi at home but have never done bulgogi, so I guess it was just about time. I haven’t had Korean food in a while and I was craving that sweet meat flavor. In Korean, bulgogi is “fire…
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Lisa emailed to ask me where she can buy fregola pasta. I wondered why on earth an Italian would ask me that. It turns out that even her father didn’t know what it was. She couldn’t find it in her supermarket either. Fregola is a North African pasta used often today in Sardinia. It’s made…
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This recipe was adapted from one of my favorite cookbooks, The Babbo Cookbook, from one of my favorite chefs, Mario Batali. He used bavette, a thin, ribbon-shaped pasta, but I substituted spaghetti instead because it was all I had handy. He also used jalapeño pesto, but I doubled the amount of red chili flakes from…
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When I want to prepare something quick but substantial, I always turn to Asian noodles. You can see me at Sobaya slurping my soba noodles most Sunday afternoons. Before Honmura An closed, it was the best place to watch a Japanese soba maker perform his art. But it was in Chicago where I first tasted…