Recipe for vegetarian lasagna filled with spinach and ricotta, including tips on using no-boil noodles. You can serve this to vegetarians and omnivores alike and everyone will be back for seconds!
Now that’s a crispy latke! [Note: this recipe received a major update on 12/16/2012 – so if you have followed it before, you can look…
Ilan Hall's Top Chef Fideos I'm an avid fan of Top Chef. Our family has a standing date to watch it on TiVO every week.…
Conchiglie Pasta with Swiss Chard and Smoked Mozzarella This dish is kind of a blast from the past for me. Not the specific ingredients, but…
As fall closes in on winter, the cold weather greens and warm, filling grains figure more in our cooking. A lazy weekend day meant I…
Farro, chanterelles, and King apples Chanterelle mushrooms are one of those magical ingredients which speak of fall, like asparagus in spring, or tomatoes in late…
Pumpkin ravioli with a simple vegetable broth and white beans I made these pumpkin-filled ravioli after reading Paul Bertolli’s astounding Cooking By Hand (which I…
Spaghetti with lobster mushroom I found this enormous lobster mushroom at our neighborhood co-op last week. You can see it in the picture at the…
Grilled butternut squash taco filling Last week was Sarina’s birthday, and she requested a Mexican feast for her celebration. These tacos, filled with achiote-rubbed butternut…
Summery risotto with corn, zucchini, and tomato oil One of the great things about risotto is that it is a blank canvas on which you…