I’m back! I decided for the month of June to try to work myself into insanity and was almost successful; 7 day work weeks are no fun. But now, my other job is overstaffed so I have a random three day weekend from Monday to Wednesday. This means I’m back in the kitchen again!
Today I was looking for something more healthy than just plain pasta that wouldn’t require a trip to the grocery store. This led to the original recipe I pulled this from being bastardized into a “clean out the fridge” type of casserole. However, it was so delicious that I would make it again with actual trips to the grocery store to get the ingredients.
Dinner tonight: crab cakes! These were made by my wonderful chef of a Dad from Epicurious.
Just a photo post for now. Hope you had a good holiday weekend!
Again, I marvel in the difference Bon Appetit’s “How to Make the Perfect Pasta” guide makes in creating a savory all around perfect pasta sauce. This recipe is one of the ones included in the guide to “test out the technique,” with some adaptations for convenience sake. Read the rest of this entry »
I love pasta. And cheese. So naturally, baked ziti is right up my alley. I had wanted to try this recipe since the day I saw it on Can You Stay For Dinner? in my days of endlessly looking at food blogs. Now I have enough recipes to last a year so the search has subsided… For now. Read the rest of this entry »
So this is a recipe put together with a little guidance from a recipe plus an understanding of veggies and mushrooms, and a sprinkle of culinary brilliance from Bon Appetit. Just to make you sweat a bit before giving you the recipe – the final result is a meaty, cheese-infused pasta dish that is completely vegetarian (though you should note the cheese is real). The meaty-ness is achieved through using dense vegetables and mushrooms. It looks like comfort food (I dare you to make this look pretty and organized) and tastes like it without the rock-in-the-stomach feeling later. Read the rest of this entry »
One word – YUM. It might just have been that way because my friend and I completed making these at 4:30 in the afternoon but still. Very delicious. I would really recommend making these with two people because it does make it go a lot faster.