I have been thinking about orzo this week, trying to figure out what to do with it. I love orzo — its plump, chewy grains so much like rice, but on a grander scale, and with the tenderness of pasta. But I don't cook with it often enough, which seems silly, given how fast it can be. So I mused over what I would really like to eat right now and came back up with all the fall vegetable flavors from last week — caramelized onions, garlic, mushrooms, sweet potato. Preferably dark and caramelized, which is the flavor profile of this whole dish, as it is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you're left with a big pile of chewy orzo and dark, delicious fall vegetables.
Seeing as how I constantly seem to have little containers of leftover pasta living in my fridge, I'm also constantly on the lookout for new ways to use them up. Frittatas and fritters are recurring favorites; here are four new additions to the list.
One of the things I love most about pasta is how accommodating it is to any time schedule. Have a weekend to roll homemade dough and stuff pockets of ravioli with hand-pulled mozzarella? Go for it, baby. Have an afternoon to slow-cook a perfect meaty ragù? The rewards will be rich.
But let's say you need to prep dinner in 10 minutes or less. You can't even boil a pot of water in that amount of time — but pasta is still your friend! Meet the no-boil pasta bake.
A few years ago, I heard about an unusual method for cooking pasta on The Splendid Table radio program. The guest was Kate Heyhoe, the author of Cooking Green: Reducing Your Carbon Footprint in the Kitchen and she recommended something she called the passive method as a way to use less fuel while cooking pasta to perfect, al dente doneness. What is the passive method and does it work? Read on for my discoveries.
Of all the unexpected East-meets-West flavor mash-ups found in Japanese cooking, one of my favorites is mentaiko pasta. Butter or cream, spaghetti and...spicy pickled fish roe? If you're brave enough to give it a try, this quick dish could be your newest weeknight dinner staple.
It's hard to go wrong with ravioli, am I right? These little pasta pockets are meals in themselves, requiring only a little sauce and a plate on which to serve them. If you're in the mood to make your own, here some fun ideas to tempt your taste buds.
This light creamy pasta comes together in fewer than 15 minutes and you'll be amazed at its flavor. Bright lemon combines with deep garlic and a hint of heat to transform spinach, peas, and, of course, pasta.
The number of ways you can dress up plain old pasta is literally endless. Here are 15 favorites we've spotted around the web that are sure to make your tastebuds tingle. There's a little something for everyone including breakfast pasta (be still my heart), and even pesto ABC's!