I've had "pasta bake" on my list of recipes to make since the very beginning of my culinary journey. So what has been stopping me after all these years? I'm not really sure! Perhaps I was still in search of the "ultimate" version or a super-chefy secret ingredient. But a few weeks ago I found myself strapped for time with a barren cupboard, and friends already on their way over for dinner. And this amazing five ingredient casserole was born.
Eating a plateful of spaghetti (or any other long noodle for that matter) with even a sliver of dignity can sometimes feel next to impossible. Example: when is the last time you ordered spaghetti on a first date? That said, human beings have figured out a thing or two over the last few millennium when it comes to consuming this favorite food, primarily with the help of chopsticks or their Western cousin, the fork.
Bring a large pot of water to a boil is usually the first step in cooking pasta — but in fact, it's possible to cook pasta in a small amount of simmering water, perfectly and without sticking. Have you ever tried it?
You've got the sniffles. It's chilly outside. You want nothing more than to wrap yourself in a big ol' blanket and settle down with a mug of chicken noodle soup. Am I right? Then this is the recipe for you. It's miles better than anything from a box or a can, but isn't quite so laborious as starting with a whole chicken and making stock from scratch. It's the Goldilocks of chicken soups, and it's just right.
Growing up my parents were great cooks. That said, I still had a serious soft spot for canned ravioli pasta. But since it's not exactly healthy, I'd consider a homemade version, especially this make-and-freeze mason jar version!
I have been a carb lover since birth. My parents started calling me "starch baby" after discovering my knack for sneaking Wonder Bread from the pantry, and the nickname has continually proven true. I fell for Italian food—namely pasta—upon first bite and spent most of my formative years choosing between lasagna, chicken parmesan, or broccoli alfredo.
To me, at this moment in time, hiyashi chuka just makes sense. Not only is the Japanese chilled noodle salad absolutely refreshing – a must during these sweltering days of summer – but it also features the sweetest, crispest vegetables available at the market right now: tomatoes, corn, cucumbers. Plus a light and tangy sauce that takes no time to whip up.
Among the other flamboyantly garnished and highly aromatic plates being handed around the table, this one seemed rather plain jane. An unassuming bowl of slippery noodles sprinkled with what looked like crispy pork and crushed peanuts? But one bite was all it took: it was love at first spicy-tangy-sweet forkful.
A package of instant ramen is perhaps the biggest cliché item in the solo cook's cupboard. It often symbolizes depression or extreme indifference, the meal one cooks when one has hit rock bottom. Of course, none of this is necessarily true. Ramen can be delicious and good for you as well as a quick, fun thing to make. Read on for a review of the three ways a single diner can approach instant ramen.
While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online. These nine marketplaces have you covered: