Pasta to keep you sane and well fed.
If the larder is getting low, dried pasta is always there. Dependable, versatile and easy to prepare. Mangia.
Bacon and Collard Green Pappardelle
Collards turn bright green and retain a beautiful texture when cooked quickly at a high temperature. I am hard pressed to find a more comforting dish than these bitter collards slicked...
Carter's Spaghetti
Chef Eric Pippert of 5th & Taylor restaurant has a 6-year-old daughter, Carter, so like most parents he has to disguise nutrition in the form of yummy food. This "spaghetti" is a riff on Bolognese...
Spaghetti with Arugula Pesto, Salami and Parmigiano-Reggiano
Pesto should not be a forgotten fad of the ’80s. It is a staple that you need to be making, at the very least to keep from watching the slow demise of freshly picked basil or arugula in your fridge...
Green Lasagna
This fresh white lasagna celebrates whatever greens are in season. When you blanch or pre-cook your greens, keep in mind that what starts off as a sink full will cook down to a much smaller amount....
Farmhand Mac and Cheese
Grilled Cheeserie owner and Chef Crystal De Luna-Bogan made this rich dish with local cheeses and fresh pasta. The key is using fresh pasta, not dried. It makes enough for a gang, but you can cut it...
Leftovers? Make a Pasta Frittata
Pasta Frittata
When we have leftovers in the fridge, we make a frittata, or an open-face omelet. Leftover pasta or potatoes are...
Rigatoni with Butternut, Bacon and Ricotta
Chef Sal Avila whipped up this dish perfect for March, when little fresh green produce is available.
Bella Napoli's Penne Alla Vodka Pasta
In Italy, pasta is always cooked in the sauce allowing it to soak up the flavors. Use a large skillet to allow room for the penne to nestle in with the sauce.
Chicken Soup with Orzo
Homemade chicken stock made with the bones of a rotisserie or roast chicken is thickened with a roux and enhanced with orzo, shredded chicken, and carrots.
Marcella Hazan's Bolognese Sauce
The perfect, true Bolognese sauce from the doyenne of Italian cooking herself (via the NYTimes).
Easy Pasta with Greens, Beans and Sausage
There are about a bajillion ways to vary this dish. Here is our standard.
