Most of us agree that pasta is one of the most satisfying foods in the pantry. But why limit our pasta experiences to boiled bowls of noodles and baked trays of lasagna? Our good friend and food historian, Francine Segan, has introduced us to a whole new way to enjoy pasta: pasta pretzel sticks! And, yes, they’re even yummier than they sound.
Christmas Eve should be about spending time with your family, not spending time in the kitchen. Our friend and esteemed food historian, Francine Segan, has sent us an effortlessly delicious traditional Christmas Eve dish from Naples that can be cooked up in minutes. Find the recipe after the jump.
New Year’s week is known for three things: bringing friends and family together, bringing delicious food to the table, and bringing on hangovers. Thankfully, our friend and esteemed food historian, Francine Segan, has created the holiday meal that we have all been (literally) aching for: hangover pasta. Find the recipe after the jump.
Squash blossoms are the quintessential summer dish in my house because my mom used to make them in August, when they first appeared in the markets. So I thought it would be a great idea to share our family’s favorite stuffed squash blossoms, and my own non traditional recipe, squash blossom pasta, while the season is just getting started. …
Rain, rain, go away! Are you stuck inside because dark clouds are suggesting that a summer thunderstorm is coming your way?
When it’s rainy outside, I love to hide indoors with my loved ones, watch a movie or play board games and nosh on comfort foods.
Here are 5 tried and true recipes that are perfect to make when the weather outside is less than perfect:
- White Bean Dip with Caramelized Onions & Garlic from “FreshDirect Recipes”
- Ten-minute Chili from “Monday to Friday Cookbook”
- Grilled Blue Cheese and Apple Sandwiches from “Recipes from Home”
- Macaroni and Cheese from “Artisanal Cooking”
- Chai Bread Pudding from “Small-Batch Baking”
Want to know my not-so-secret secret? I often over-commit myself.
Last week, for example, I offered to host a dinner for seven people in honor of a friend who was visiting from out of town.
I immediately started polling the FreshDirect Research & Development team on what I should make (admittedly, I’m lucky enough to have insider access to their professional advice!), and they came up with the idea of using our own Marsala Wine & Mushroom Sauce — which is truly to die for.
The party was scheduled for Wednesday, and while I was sure it would take me all night Tuesday to prepare for our dinner party — instead, I just took their advice… and it was brilliant. I was able to prepare everything in less than 30 minutes. Here’s how I did it:…