We love pasta. A lot. Just check the pasta section of the Blue Kitchen archives, and you’ll find pages and pages of listings. That’s what we did to compile this varied list of six pasta recipes—and a bonus seventh post at the end. Continue reading “Six pasta recipes and a bonus”
Slender, fresh asparagus teams up with lemon, bacon and Parmesan for a bold pasta dish that tastes like spring. Recipe below.
I always love when those first bunches of tender, slender asparagus show up in markets and grocery stores. For me, this first asparagus tastes like spring. I always overbuy and overindulge, because I know all too soon, the brawnier, cigar-thick, woody stalks will take its place. I overbought last weekend at Detroit’s Eastern Market, getting two big, beautiful bunches. Also overbought on lemons, from the same enterprising vendor. From there, this recipe practically wrote itself. Continue reading “Bright, springy, bacon-y: Fettuccine with Asparagus, Bacon and Lemon”
Bacon jam—homemade or store-bought—is the salty-sweet-tangy heart of this bar-inspired pasta dish. Recipe below.
Last week was busy and exhausting, with a lot of long work hours and late nights. And then on Saturday, to celebrate, we helped someone move. So when Sunday rolled around, we decided to have a lazy zero-brainer day. The weather was too wet and chilly to walk along the lake, but we didn’t want to be cooped up in the house either. Continue reading “Yes, you need bacon jam: Roasted Brussels Sprouts with Bacon Jam and Udon Noodles”
Pesto is a quintessential summer meal maker—garden fresh, versatile and requiring little or no cooking. Here are five pesto recipes, from the traditional basil to creative takes using sage, cilantro and even kale.
A sudden abundance of basil in our garden has us enjoying quick weeknight—and lazy weekend—dinners of simply prepared pesto with pasta. But it doesn’t always have to team up with pasta. It can be tossed with cooked potatoes and green beans, spooned over grilled meats and fishes—even smeared on crusty bread as a snack or appetizer. And it doesn’t always require basil, as some of these recipes demonstrate. Continue reading “Getting playful with pesto: five recipes improvise on a summer standard”
Elegantly shaped campanelle pasta scoops up peas, cream, bits of bacon and even mushroom slices in this weeknight-quick meal. Recipe below.
In moving into our new old house and trying to organize our large, messy pantry—still very much an ongoing project—we discovered one thing. We buy a lot of pasta. Long pastas, from slender capellini to spaghetti to linguine and fettuccine. And a dazzling array of short tubes and twists, from prosaic penne rigate to exotics like Vesuvio and trofi to in-betweens. Like the campanelle in this recipe. Continue reading “A twist on weeknight-easy: Campanelle with Mushrooms and Peas”
Dandelion greens add a pleasant bitter bite—and loads of nutrients—to this weeknight-quick pasta. Recipe below.
Last week, we cooked with ramps acquired at a supermarket, of all places. That same trip yielded fresh dandelion greens. While long a staple of farmers markets and farm-to-table restaurant menus, their recentish appearance in mainstream grocery store produce departments surprises me a little. It also impresses me. Supermarkets are increasingly getting the way we eat—or at least aspire to. Continue reading “Eat your (garden) enemy: Dandelion Greens, Prosciutto and Chicken Pasta”
Garlicky, oniony ramps—”wild leeks”—star in this simple, seasonal pasta dish. Recipe below.
Farmers markets seem to be leaking into supermarkets. Or at least influencing the better ones. There is more emphasis on seasonal and locally grown in the produce section—like at farmers markets. The most recent example for us was this past weekend at our neighborhood Mariano’s. They had ramps. Hyper-seasonal, local, often foraged ramps. Continue reading “A wild onion, in season right now: Linguine with Ramps and Shrimp”
Barely sautéed fresh peas bring the taste of spring to Fettuccine with Peas and Prosciutto, with fresh cream and Parmesan adding a subtle richness. Recipe below.
FRESH PEAS ARE JUST STARTING TO SHOW UP IN THE PRODUCE SECTION. I know this because there are some fresh sugar snap peas in our fridge right now that were expecting to become this week’s post. Next week, I promise, you will see those peas here in a new recipe. This week, their delicious brethren English peas appear in a quick, delicious pasta dish that tastes like spring. [Read more here…]
With only four ingredients—spaghetti, Pecorino Romano, salt and black pepper—this rustic Roman favorite is enjoying a moment. Recipe below.
I rarely find myself ahead of the curve on anything. When I first shared my version of cacio e pepe—a popular favorite in Roman trattorias—five years ago today, it was adapted from a cookbook published back in 2002. So imagine my surprise when the humble four-ingredient pasta started lighting up the Internet a couple of months ago. Continue reading “A simple classic pasta, suddenly very much on trend: Cacio e Pepe”
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.
THIS ROBUST ITALIAN RAGÙ IS PERFECT COLD WEATHER FARE. It is absolutely meaty and hearty, combining ground beef, chunks of pork, tomatoes, peppers, carrots, mushrooms, garlic, red wine, paprika and other ingredients into a thick, stew-like sauce served with some kind of big pasta. And one of its charms is that it cooks on your stovetop for hours, mostly unattended, as the sauce builds and develops, filling your kitchen with amazing fragrances. Find the recipe here.