Kung Pao Spaghetti alla Vodka – a Sichuan-style pasta with vodka sauce. You may be familiar with California Pizza Kitchen’s uber popular Kung Pao Spaghetti. Think of that spicy kung pao taste with a rich and creamy vodka sauce. It’s a dish that will have you going back for extra helpings!
Almost 2 years ago, Bon Appétit magazine came out with their “Hot Soup” issue. On the cover were several stunning bowls of Chicken Khao Soi, a coconut curry noodle dish from northern Thailand. Its bright and vibrant colors hinting at the layers of complex flavors, you would think it takes hours upon hours of slowly building layers to elicit such complex flavor profiles, such as is done in Ramen or Pho. But this dish couldn’t be further from the idea of long hours toiling away in the kitchen. One bite and you’ll be truly amazed that this entire dish can be on the table in about 40 minutes.
Roasted Kabocha Lasagna Rolls with a Sake Cream Sauce and Crispy Bacon Awhile back a reader contacted me asking for a Japanese-fusion lasagna recipe. I had considered making lasagna using Japanese eggplant, but with autumn in full swing, it seemed like the perfect opportunity to use kabocha. Also known as a Japanese pumpkin, it’s the
As winter’s icy grip holds fast, a big bowl of warm, comforting, and thick noodles in a rich and fragrant consommé is exactly what you need. Thick and chewy udon noodles are perfectly adapted for soups. Frequently, it’s served in a mildly flavored broth called kakejiru – made up of dashi, mirin, and soy sauce. However, […]
A number of years ago, PBS aired the first season of The Mind of a Chef – an Anthony Bourdain production, featuring David Chang. As the title suggests, the show gives the viewer wonderful insight into the way a chef thinks, what their inspirations are, and what they’ve been working on. The show is fantastic and any time I […]
You’ve been good all week. Eating well, exercising, right? Even if you haven’t, let’s just say you have. Why? Because it’s Friday and baby you deserve to cut loose! So grab yourself a glass of wine (or whatever your drink of choice is) and let’s make some Macaroni & Cheese Prosciutto Cups!
Happy Friday! I recently returned from a camping trip in Oregon and I have a fantastic Camping Mac n’ Cheese recipe for you that’s SUPER quick, SO easy, and only uses ONE POT! You can have an incredible dinner made in the great outdoors in under 10 minutes!
Happy Hump Day! I’m sitting here trying to figure out what to write. Does that ever happen to you? Whether you’re writing a novel or just writing an email, sometimes you just sit there staring at the computer screen thinking, what the hell am I going to say?!
Do you love fresh mozzarella? How about mozzarella that’s SO fresh, that it’s still warm? What if I told you that you could make your own in just 30 minutes?!
If I were to devise a chart rating the top comfort foods… beef stroganoff would definitely be way up there! It’s everything a good comfort food should be – hearty, simply made, and delicious! I think nostalgia also plays a particularly critical role in defining a comfort food. For some, this may have been a childhood favorite. For me, it’s one of the first dinners I ever made for my husband (then boyfriend) when we first started dating.
Food is a powerful thing. It’s at the forefront of family gatherings and celebrations, a simple dish can be the pride of a nation, it can be a liaison between different cultures, a show of respect, and my personal favorite…a display of love. I am a firm believer in the old adage, ‘a way to man’s heart (or anyone for that matter) is through their stomach’. For me, and it would appear my husband as well, beef stroganoff is love on a plate.
It’s been a while since my last post, but I have a good excuse – I’ve been in Italy getting married! Actually, my husband and I were married this past Spring, but no joke, it was performed in the basement of a bail bonds facility with stacks of paper piled high on each desk and paint peeling from the wall. Truth be told, the Justice of the Peace did a perfectly lovely job, but the scenery left a lot to be desired. That being said, we previously decided we would make up for it by having a ceremony in Italy, thereby redeeming ourselves in the romance department.
During the Christmas season for over a decade, my husband’s family has gone skiing in a tiny little village nestled in the heart of the Dolomites. Every year, the same group of Americans, who live all over the globe, descend on this quaint village for a week of eating, drinking, dancing and skiing – my husband calls them his extended family, and they truly are. I went for the first time last year, and everyone was so welcoming, it was like I had been going my entire life. This year was particularly special, with my family in attendance as well as our very good friends from Washington, DC.
Dotted throughout the mountains are alpine huts that serve wine and food to hold you over till the next hut along your path. I am new to skiing, so I am limited as to which huts I can reach in a day (you can only get to the huts by skiing). I can, however, make it to one affectionately called, ‘The Wine Bar’. It’s a rustic little place – maybe 500 sq/ft at best, beautiful wood interior, just a few tables, and always PACKED with skiers. I’m not sure anyone even knows the real name of the place. Suffice it to say, the place is a wonderful wine bar that also serves fantastic cured meats and delicious cheeses. In the States, this would be a swanky place requiring proper attire; atop the Dolomites, it only serves hungry skiers still in their ski boots.
The day my husband and I skied to The Wine Bar, the area was completely socked-in and by the time we made it up to the pass, the wind started to pick-up. I couldn’t wait get out of the elements and warm up with a big glass of wine and some charcuterie. However, when we skied up, there were no skis out front – they were CLOSED! NOOOOO! Sadly, we would have to come back later in the week when it was open. Relegated to the decidedly larger restaurant next door, we managed to find a seat at the packed bar. Once properly ‘watered’ with a glass of red wine, we ordered some lunch – a plate of Spaghetti alla Carbonara. The confetti of crispy pancetta was a delightful salty counterpart to the creamy pecorino and egg coated noodles – it was a perfect meal for the cold and weary. This place may not have had quite the ambiance of The Wine Bar, but it certainly had some great Spaghetti all a Carbonara.
Homemade pasta is all about the dough. Well duh…you may be thinking. Obvious statement aside, truly good dough will make all the difference in the world between the madness you will feel when you haven’t worked your dough correctly versus and the pure pleasure you will feel when you crank out sheet after sheet of paper thin (yet architecturally strong) pasta.
This is a fantastic oil. I imagine if were possible to wring out basil leaves, this is what you would end up with – herbaceous, delicate, essence of basil. Use this as a dipping oil for crusty bread, drizzle over bruschetta, salmon, or even on top of white bean soup.