Category: Pasta + Noodles + Rice
Pasta + Noodles + Rice Recipes
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Ingredients: 1 package of tortellini 5 sage leaves half a stick of butter light cream 1. Add tortellini in salted boiling water. Remove and drain after 10 minutes. Set aside. 2. In a skillet, sauté the sage leaves in butter until fragrant. Add the cooked tortellini in the pan with enough light cream to coat.…
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Di Palo’s in New York City sells different kinds of pasta. In the fall, I like to pick up their pumpkin ravioli and buy mushrooms from the farmers’ market to match. Maitake mushrooms, also called hen of the woods mushrooms, are capless and look more like a cluster of wings. They’re very fragrant and can…
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I love it when tomatoes are in season. You just know it’s summer when the farmers’ market starts selling them in all sizes. I saw this recipe from the Best Book of Greek Cookery and I just had to try it. In lieue of dried currants, I used Sunmaid raisins. Not only are they pretty…
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I didn’t grow up eating a lot of pasta. Filipinos are rice people and it’s only now that I’m learning about the different pastas available. I watched the boy make this dish for dinner. It seemed so easy that I tried it at home with some smoked chicken breasts. Ingredients: linguine, cooked al dente Perdue…
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I adapted this from a Nigella Lawson recipe from The New York Times. In New York City, you can get green tea noodles from Sunrise Mart for less than $5 for two bunches. You can use soba noodles as a substitute, you just won’t have that interesting green color. If you don’t have an Asian…
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My friend Stacie, who is Greek, taught me how to appreciate feta cheese. Feta is traditionally made from goat or sheep’s milk. It’s salted and brined and dries easily when drained. It’s the crumbly texture that makes it a perfect dressing for a tossed salad. I combined some feta cheese I bought with some beefsteak…
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This is one of my favorite dishes to make in the summer when all kinds of tomatoes are in season. For this recipe, I use beefsteak tomatoes, a round and bigger type, because they’re not as juicy as the heirloom ones. I toss them with pasta shells to mimic the shape of the sliced tomatoes…
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The Philippines is a tropical country but during the monsoon season, Filipinos stay in and make soup. Lugaw is heavier than plain soup because of the sticky rice that we use. I grew up eating it with leftover chicken meat to drive the flu away. Americans will compare it to rice porridge and the Chinese…
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Basil was abundant in Vermont so the boy made pesto for our pasta meal. It’s amazing how easy it is to make dinner with just the right, fresh ingredient. Back in New York City, I replicated the dish. Can you guess which one is mine? Ingredients: half a box of penne 1/2 pound of fresh…