Beef and Pork Ragú: Hearty, rustic, meaty

Seasonably frigid temperatures inspired Marion to remake this delicious, hearty pasta dish from the Blue Kitchen archives. It originally appeared in unseasonably cold May 2011.

It is flat-out refusing to stay warm here. We have these occasional days that are, frankly, just hot, where after days of unseasonable cold it suddenly, spitefully, turns 85 for like one day. The warm weather comes on too abruptly to be any fun at all. We are inevitably at the office wearing too much, too thick clothing. We get home and the apartment is stuffy and hot. The cats stagger around, collapsing randomly here and there and glaring at us: I can go no farther—you did this to me. Then within a few hours huge storms wash through and the weather turns crazy cold again and just. stays. that. way. Tomato planting? Forget it.[Read more here…]

The simple pleasures of grownup taste buds: Linguine with Brussels Sprouts, Feta and Bacon

Quickly browned, then braised with onions and garlic, Brussels sprouts are tossed with feta, bacon and sage and served over pasta. Recipe below.

AT MY OFFICE, THE CREATIVE DEPARTMENT recently did a workshop on presentation skills. Each of us had five minutes to speak on the topic of “What I have learned.” One colleague spoke enthusiastically (to be fair, that’s her default mode of speaking) on learning to love Brussels sprouts. Continue reading “The simple pleasures of grownup taste buds: Linguine with Brussels Sprouts, Feta and Bacon” →

A fresh take on a no-cook pasta (and everything else) sauce: Sage Pecan Pesto

Sage puts a fresh, summery spin on classic basil pesto. This quick, no-cook sauce is perfect for pasta, chicken, chops, steaks, roasted vegetables and more. Recipe below.

Our friend Gloria plants a veritable truck garden every year, mostly on her patio. In contrast to her, this spring we planted approximately nothing in our yard. As a result, that’s pretty much what we have growing there. Except for the sage. We planted it two or three years ago, and it’s surprised us every year since by coming back. Continue reading “A fresh take on a no-cook pasta (and everything else) sauce: Sage Pecan Pesto” →

Roasting adds depth to Fettuccine with Cauliflower, Andouille Sausage and Olives

Roasting cauliflower mellows its flavor and adds a bit of color to this hearty, delicious pasta. Roasted andouille sausage, olives and shallots also star. Recipe below.

It’s still not warm yet. And, although the weather folks are threatening above-average temperatures in the nearish future, I am sorry, but now it’s still just cold. When I went out this morning, I was wearing my little down jacket—little, and just a jacket, but still down. Continue reading “Roasting adds depth to Fettuccine with Cauliflower, Andouille Sausage and Olives” →

Skip risotto’s obsessive stirring: Risotto-style Orzo with Porcini Mushrooms

Orzo—rice-shaped pasta—stands in for rice in this earthy, less fussy version of risotto, flavored with dried porcini mushrooms, saffron, leeks, garlic and lemon juice. Recipe below.

For years, we bought rice in 25-pound sacks at an Asian market, and we went through those sacks at an alarming rate. Until finally, we didn’t. The change wasn’t abrupt, but it was there. The giant sacks of rice were lasting longer, then ultimately becoming impractical, taking up too much room in our cramped pantry. Continue reading “Skip risotto’s obsessive stirring: Risotto-style Orzo with Porcini Mushrooms” →

Using flavored pasta to add depth: Mushroom Pasta with Duck

Mushroom pasta, porcini mushrooms, leftover duck and duck stock combine to create an earthy, peasanty meal. Recipe below.

Weeks ago I promised you a recipe using the carcass of the roasted duck and leftover duck meat. I hope you put that duck in the freezer, because this week, in the lull between Thanksgiving and the next round of holiday frenzy, I got a bright idea. Continue reading “Using flavored pasta to add depth: Mushroom Pasta with Duck” →

Cooking the basics: Homemade Marinara Sauce

Marinara sauce, a classic Italian red sauce with garlic, onions, herbs and not much more, is easy and weeknight quick to make. Recipe—and variations—below.

This post is about breaking old habits and overcoming fears. In our kitchen, both for the blog and for everyday cooking, we try to work with real ingredients as much as possible, not overly processed foods. (We do count certain canned and frozen goods as ingredients—beans, tomatoes and spinach, for instance.) But for some reason, I’ve resisted making my own marinara sauce. Continue reading “Cooking the basics: Homemade Marinara Sauce” →

Taming but not extinguishing a powerful flavor: Linguine with Eggplant and Lamb

Linguine is topped with a hearty sauce of eggplant, ground lamb, crushed tomatoes, garlic, oregano and half and half. Recipe below.

In the 1939 film Tarzan Finds a Son, when Jane and Tarzan discover a baby in a plane crash, Jane insists that they must name him. The ever practical Tarzan says, “Him strong like elephant. We call him Elephant.” Jane, probably hoping for something more like Colin or Nigel, ultimately has to settle for Boy. Here in the United States, I think the eggplant must have suffered a similarly unimaginative fate: “It shaped like egg. We call it eggplant.” Continue reading “Taming but not extinguishing a powerful flavor: Linguine with Eggplant and Lamb” →

Cooking from the garden: Linguine with Tomatoes, Ricotta and Basil

Tomatoes and basil from the garden (or the farmers market) combine with ricotta cheese and linguine for a quick, creamy vegetarian dinner. Recipe below.

It’s August, and that can only mean one thing. Food websites and blogs everywhere are telling you how to use up all the tomatoes that are filling your garden, CSA box or farmers market. Sounds good to me. Here’s a quick, simple pasta dish that will also help you use up some of your excess fresh basil. Continue reading “Cooking from the garden: Linguine with Tomatoes, Ricotta and Basil” →

Earthy and simple: Saffron Pasta with Roasted Mushrooms, Caramelized Onions and Bell Pepper

Mushrooms roasted a day ahead team up with caramelized onions, a green bell pepper roasted directly over a stove burner and saffron pasta for a delicious weeknight quick meal. Recipe below.

The calendar says it’s summer. But until just the other day, the thermometer said it was October. The winter that wouldn’t end has come to a grudging close—the ice on the Great Lakes finally vanished, just a few days ago.

What this has meant for us in the Midwest is enduring autumnal weather—cool nights and, in the daytime, half-hearted jabs toward hot. To be honest, I love it. I hate when the temperature soars! But this perpetual sweater weather definitely has its down side. My tomato plants (which have not been in the ground very long) are looking, frankly, puzzled. The basil is not much bigger than when I put it in the ground. And of course the ongoing cool is not great for the farmers and the crops. Continue reading “Earthy and simple: Saffron Pasta with Roasted Mushrooms, Caramelized Onions and Bell Pepper” →