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Ginger Soy Israeli Couscous with Baby Bok Choy

As I write the title of this recipe, it sounds a little odd. It’s unusual to see Israeli couscous in a dish with primarily Asian flavors. We’ll call it Fusion Cuisine. As wiseGEEK defines it:

Fusion cuisine blends the culinary traditions of two or more nations to create innovative and sometimes quite interesting dishes. It tends to be more common in culturally diverse and metropolitan areas, where there is a wider audience for such food. Some common examples include Pacific Rim cuisine and Tex-Mex food.


This fusion dish came from a craving for ramen, and not fancy restaurant ramen, but the kind that you buy in college for 10-cents a packet. At some point, reading the barrage of bizarre ingredients on the spice packet convinced me that my Top Ramen days were over: disodium guanylate, disodium inosinate, caramel color, MSG, to name just a few. Continue Reading →

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Giant Delicata Ravioli with Sage and Brown Butter

Ravioli is usually disappointing. You read a title like “Asparagus and Pancetta Ravioli” on a menu, and you think that you’ll actually be able to taste the asparagus and pancetta. But, too often, ravioli tastes like thick pasta and the filling flavor is lost.

Giant Delicata Squash Ravioli with Sage n Brown Butter

That’s why this idea for a giant, filling loaded ravioli started to percolate in my mind. Continue Reading →

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Penne with Slow Roasted Tomatoes, Kale and Mozzarella

You didn’t think I froze all of the slow roasted tomatoes, right? As I was filling jars I was dreaming of this recipe: penne pasta in a rich sauce of roasted tomatoes and tender kale topped with melting mozzarella.

Penne with Slow Roasted Tomatoes Kale and Mozzarella

If you’ve already roasted the tomatoes, the hardest part of this dish is boiling pasta. If you haven’t roasted tomatoes, then you’ll have to open a can of roasted tomatoes. Either way, you’ll have dinner – or a really nice lunch – on the table in 15 minutes flat.  Continue Reading →

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