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Pasta with Black Truffles, Olive Oil and Basil
There just is something romantic about pasta. And, not to beat this drum too loudly, but pasta just isn't the same without candlelight. Then there are the truffles. Truffles are legendary. They're practically mystical. Though humble in appearance, th...
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Pasta with Bolognese Sauce
This is a classic, traditional way to
serve spaghetti in Italy. Though the recipe originated in
Bologna, in the north of Italy, it is now served throughout the
country. This is adapted from a recipe in the February, 1997
edition of Gourmet Magazi...
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Pasta with Chanterelles
On a fine summer day overlooking Lake Michigan, with a glass of super cold, super crisp chardonnay by your side, this pasta makes an elegant luncheon. If you can't be by the lake, it holds its own very well on a deck or a porch. Try it with an arugul...
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Pasta with Morels, Asparagus, and Goat Cheese
This delicious recipe was adapted from one in Gourmet Magazine, and is at it's absolute most wonderful best when the quantity of morels is increased a tad, and the asparagus is reduced just a tad. While I do love asparagus, it has a strong flavor tha...
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Pasta with Morels, Ramps,Asparagus & Goat Cheese
This recipe is adapted from one in Gourmet Magazine. For
our version, we use ramps, which, when
combined with the morels, give the sauce that
characteristic "edge" that comes from using wild
ingredients. Add some crusty bread and tossed greens wi...
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Pasta with Ramps
This is a scrumptious "no frills" recipe that is easy to make
and even easier to consume. It serves four and is adapted from a
recipe printed in the April 2000 edition of Gourmet Magazine.
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Penne with Roasted Tomato and Garlic
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Pepperoni Pasta
This recipe serves about four people, and is also adapted from one by the great Emeril Lagasse. It makes a wonderful, informal meal, and goes together very quickly. I consider it an excellent way to do something "special" in the kitchen without a lot...
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Scallops with Pasta, Asparagus & Chanterelles
This is a delicious, light dish, redolent with pesto
and perfect for an elegant summer evening. Try it with
a salad of fresh baby arugula leaves tossed with red
onion, avocado, fine quality extra virgin olive oil and red wine vinegar. Add some cr...
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Sesame-Ginger Pasta with Shrimp & Scallops
This is the tricky kind of recipe that I especially appreciate
because it's really simple to prepare, but it seems like it
ought to be very difficult. I do, however, like to add a tablespoon of lime juice to this recipe. I admit to adding just the...
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Spaghetti Carbonara
This is a delicious, classic Italian dish. It's wonderful served with a crusty Italian bread and some Chianti.
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Spaghetti Con Funghi e Carciofi
This updated version of an Italian classic is perfectly suited to the modern American kitchen. The naturally sweet, delicate flavor of artichokes is the perfect counterpoint to the rich savory taste of porcini mushrooms. If you prefer a vegetarian ve...
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Spaghetti alla Spolentina
Have you ever cooked with truffle oil? It imparts the most wonderful flavor to everything it comes into contact with. Be sure when using it that you don't cook it. It can be warmed, but the flavor will diminish if it is exposed to high temperatures. ...
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Spaghetti with Morel Mushrooms and Asparagus
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Spaghetti with Mushroom Cream Sauce
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