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Torchiette Pasta with Eggs and Capers

I could easily have missed this recipe, it was in tiny print on a page with two other recipes and a giant photo of a hard boiled egg. I’m so glad I didn’t.


This recipe is from the April 2014 issue of Bon Appétit, an issue that’s worth the newsstand price if you’re not a subscriber. Three of the magazine’s staff members suggested ways to use hard boiled eggs leftover from Easter dyeing endeavors and hunts. This one came from Dawn Perry, the Senior Food Editor. Continue Reading →

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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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