I think my ultimate food happy place is any kind of pasta and shellfish. Something about the sweet, briny flavors on top of a bowl of noodles gets me going every time. A particular favorite of mine is spaghetti vongole. This os a dish that clasically consists of clam and chili. What’s not to love??
Like my pasta puttanesca this dish uses the classic aglio olio consisting of anchovy and garlic as the flavor base for the sauce. The anchovy not onoy enhances the ocean flavor of the clams, but also adds a huge savory kick as well. So all in all we have sweet, salty, briny, spicy, savory, and bright. Just talking about it I wish I had a bowl in front of me.
Continue reading “Spaghetti Vongole”
There’s something so magical about Halloween. From watching Hocus Pocus, to gorging on sweets it really is one of my favorite times of year. For this Halloween I wanted to come up with a dark and spooky dish to fit the season.
One ingredient came to mind, squid ink. Squid ink has become a really exciting ingredient for me. I’ve had it in nicer restaurants and enjoyed it. And of course we can’t forget my pasta for goths recipe that stars squid ink pasta. Squid ink gives a beautiful briny, ocean-like flavor to whatever you add it to. Squid ink used to be a hard to find luxury ingredient, but we live in the age of the internet and you can easily find it online.
Continue reading “Black Magic Risotto”
I could say it a million times but I. Love. Risotto. Who ever knew rice, broth, and cheese had the potential to create such a beautiful, luxurious flavor and texture?
Continue reading “Lemon Risotto with Shrimp”
Although the rain all of this past week might suggest otherwise, we are finally entering summertime! Gastronomically one of the best parts about the warmer months is tomato season. Tomatoes are easily one of my favorite ingredients to cook with, and this pasta dish is a celebration of just that.
Continue reading “Burst Tomato and Herb Pasta”
Pizza is like a house. It all starts with a good foundation. I first learned how to build pizza houses in my high school foods class. This recipe is derived from the recipe used in that class, but with more proving tike for the dough since one class period only allows you so much time.
Continue reading “Pizza Crust”
Like almost every bookworm millenial I had a massive obsession with Lemony Snicket’s A Series of Unfortunate Events. As many know the first book references pasta puttanesca.
Continue reading “Pasta Puttanesca”
Hot take: creamy/zesty Italian salad dressing is gross. I have seen it on lettuce, on pasta, even as a marinade for chicken. None of these options bring a smile to my face. On top of tasting weird these dressings also have way more sugar than anything going on a salad should ever have.
Continue reading “Italian Market Pasta Salad”
Over time pasta carbonara has become one of the most controversial dishes out there. You would think with a simple preparation of pancetta, egg, parmesan, and black pepper it would not be a big deal. However not too long ago I read an article about Nigella Lawson posting her recipe for the dish on twitter, and people flipped out on her. All because she puts cream in her sauce. In all honesty despite any lack of authenticity cream might provide I tried her recipe and I enjoyed it.
Continue reading “Pasta Carbonara”
Ever since I first got into cooking there has been one item that ruled my culinary bucket list, creating fresh pasta. Any time I would eat at an Italian restaurant that uses house-made pasta the dish would automatically become a bowl of heaven.
Continue reading “Fresh Pasta”
Every time I go to Chicago I have to stop at Lidia Bastianch’s Eataly. Eataly is basically candy land for any lover of Italian food featuring restaurants, delis, and a specialty Italian grocery store. My favorite thing to buy whenever I am there to take back with me to South Carolina has to be their flavored pastas. With flavors ranging from Calabrian chili to nettle they really allow home cooks to take their pasta game to a level that was previously unheard of.
Continue reading “Pasta for Goths”