Are you still getting fresh peas? We aren't either, but peas are one of the things I like to eat year-round because frozen peas are often so much sweeter and fresh, actually, than fresh peas. What? It...
So you know we've been getting into beer recently, and we've even started using it more in our actual cooking. We'd also like to start getting a better handle on how to go about pairing the beers we l...
You know that our most basic go-to meal is a riff on pasta with meat and greens. It's such an easy one-dish meal, and so satisfying. Here's our latest exploration of the theme: a hearty, spicy, and bo...
This dish might look a little ... familiar. We highlighted a similar gnocchi dish in last week's national food section roundup, and our recipe is sort of an improvised, pared down version. This was ou...
Fava beans are, in our opinion, one of the very best things about spring. So, when we set out to follow a Martha Stewart recipe for orzo with peas but couldn't find English peas at the farmers' market...
In this week's Cure assignment, Cure-takers are planning a menu. All along I've been encouraging people to cook by feel a little more and use formal recipes a little less, so I hope these menus involv...
Spring is progressing, and the season for early spring foraged treats like morels and ramps will be over soon. So eat them while you can still find them! This pasta takes these two spring delicacies a...
This is the mac n' cheese that we grew up on - creamy sauce, chewy pasta, and don't spare the cheese! This was way before "fat" was a dirty word, but we still can't think of anything else we'd rather ...
When I cleaned out my freezer last week as part of The Kitchen Cure's Week 1 Assignment, I found some duck legs. What a treasure! Most frozen meat, including duck legs from an unknown date, is best sl...
Earlier today, we started talking about strategies for making lunch ahead of time for bringing to work. This pasta salad is one of our favorite templates for make-ahead lunches. Everything can be prep...
Our most recent New York kitchen tour was with the Executive Chef of Il Buco restaurant, Ignacio Mattos. Ignacio lives in a bright, sunny walk up overlooking Tompkins Square Park. The kitchen occupies...
This is a quick weeknight meal that can feed a crowd—and it's even easier if you have a batch of our Italian Chicken Salad already made. We had the ingredients on hand the other day but wanted a big...
One of our favorite ways to use just a little meat, and to use it to flavor a dish instead of providing the bulk, is to make pasta sauce. This is probably a very familiar sort of recipe to you, too; q...
Faith's post about watermelon got me thinking about what I'm craving: pesto. The fact that basil isn't growing anywhere near New York City, at least not directly out of the earth, is one reason why pe...
Yesterday we showed you a basic recipe for cooking and shredding a pork shoulder. It's a great recipe on its own; there are plenty of soft carrots, tomatoes, and caramelized onions to make it a stand-...
We had two encounters with mascarpone cheese in pasta recently. One was seeing this Tagliatelle with Spinach, Mascarpone, and Parmesan over on Jamie Oliver's website. The other was catching the tail e...
Last weekend it was chilly and we all needed a warm, nourishing lunch, but save for a few scraps of speck left over from Friday's dinner party and some very floppy kale, there wasn't much food to spea...
In our current Open Thread, cmcinnyc says, I find it so hard to eat light in this cold. We know exactly how you feel. It's 9 below today. Salads and light food are taking a back seat to the most filli...
No time like the present to get started on Resolution #1 to make pasta in the new year! This weekend, we solemnly vow to break out that dusty pasta maker and get rolling. Who's with us? Read on for a ...
Before Christmas we gave you a roundup of some of our dessert recipes from this past year, but everyone knows that you have to eat dinner before you get your dessert. We love coming up with new recipe...
We ate this pasta twice last weekend—at both dinner parties. It's not healthy. It's soaked in butter. Delicious, toasted, slightly sweet brown butter with little bits of sage fried up in that butter...
Looking for one more dish for Thanksgiving, or maybe a first course appetite-teaser? Maybe you should try this dish of pumpkin ravioli from chef Salvatore Corea of New York City's Alloro. This is a ve...
Making a good bolognese sauce is a labor of love. Sure we could just add some hamburger to a tomato sauce and call it good (and we often do!), but sometimes we really want that silky, deeply-flavored ...
This rich, creamy pasta sauce was the result of an experiment. We wanted to make a creamy, mushroom-y pasta topping with no cream. We're trying to watch our diet a little better, and while we were eat...
There's more to this pasta dish than just chicken, olives, and feta. There are some artichoke hearts, fresh oregano, and a lemon vinaigrette — a whole mess of salty, tangy flavors......
© 2009 Apartment Therapy
