Remember back when Good Eats was a new TV show? We sat wide-eyed staring at the television; it was like science class in high school (if we had been paying attention). One moment that still rings clear every time I boil water happened in the pasta episode, way back in the very beginning. Did you know Alton is strictly against adding oil to his pasta water? Want to know why?
Now that you've learned how to make homemade pasta, it's time to up the ante! How would you like to make tender bite-sized pillows of pasta, plump with a creamy filling? Yes? Sounds good, right? It's easier and quicker than you might imagine. Take a look at this method — demonstrated by a pro: Bill Briwa, an instructor at the Culinary Institute of America's Greystone campus.
I recently had the best Pad Thai of my life. It was one of those restaurant meals where the person cooking takes us under her wing and simply says, "How about I just cook for you?" Chef Ngamprom "Hong" Thaimee of Ngam in NYC's East Village then brought out plate after plate of regional Thai cuisine from her native Chiang Mai, Thailand, and I was floored.
Normally when I have this kind of meal out, I try to savor it as just that: a meal out that I will probably not make at home. But this was different. In particular, Hong's Green Papaya Pad Thai was a game-changer. Replacing the traditional rice noodles with shredded green papaya isn't a new trick — and one that's gaining a wider audience thanks to its lower carb count — but I'd never thought to make it that way at home. So I called her the next day and asked her to please teach me. This week, I visited her kitchen.
Pumpkin soup. Pumpkin blondies. Pumpkin rolls. Pumpkin seed pesto. We get it! It's the season of pumpkin (not to be confused with pumpkin spice) and we're not fighting it. Add this to the list of pumpkin foods we're craving: pumpkin gnocchi!
Pasta doesn't need meat to make it a satisfying meal. Instead, these ten recipes rely on ingredients like pumpkin and ricotta, rapini and creamy white beans, and even an ingenious béchamel sauce enriched with roasted butternut squash instead of cheese. Whether you're looking for a big baked pasta dish to serve guests or a cozy one-bowl meal of pasta e fagioli, these hearty vegetarian pasta recipes will satisfy your cravings.
Whether it's at our neighborhood diner or in a few of my favorite food magazines, I've been seeing unusual breakfast ideas lately. Dishes we usually reserve strictly for dinner, or just don't envision as morning fare. I jumped on board with breakfast salads and breakfast pizza last year; this year, there's even more to get excited about.
Trying to reproduce a beloved relative's signature dish is often futile, especially when recipes are unrecorded and our dear ones are no longer with us. In this case, I was inspired by my father-in-law's kalguksu, or Korean "knife noodles," despite the fact that I sadly never got to meet him nor taste the noodles that my partner remembers so fondly. While my version could never match the original, I think I can safely say these noodles are a fabulous comfort food.
Q: I've been on the hunt for the perfect mac and cheese recipe and have tried 5 different recipes, but I keep running into the same problems: the cheese separates, the dish is too oily, and there is no creamy texture. Most recipes I've tried use a roux-based cheese sauce. Is that the issue?
As the weather gets darker and chillier, my craving for Asian noodle soups gets ever stronger. Light yet satisfying and deeply comforting, these ten noodle soup recipes — including Japanese miso-spiked ramen, fragrant Vietnamese pho and spicy curry noodles — are sure to hit the spot.
Cooking pasta isn't rocket science, nor does it take a great deal of time. But sometimes even 5-10 minutes can seem like too much when you're on a tight schedule. So hopefully you have some frozen pasta on hand for a hearty meal. Here are a few tips to consider when freezing pasta: