Final Suppers
My husband and I are on our last visit to my sister’s house in Parksville, on Vancouver Island. She is moving across the country…
My husband and I are on our last visit to my sister’s house in Parksville, on Vancouver Island. She is moving across the country…
Having any sort of fresh pasta in your fridge in case of getting home late is a game changer, and most fresh pasta lasts at least a week
A simple pasta dish gets punch from bitter greens, chili and anchovies. Whole wheat spaghetti with anchovies and broccoli rabe.
Bucatini with sardines and olives is vaguely puttanesca-ish, but somehow even more simple. Try this recipe yourself.
While this recipe came from an admittedly empty fridge, it is nonetheless perfect for brunch or dinner. It’s inspired by two classic Italian pastas, cacio pepe and carbonara.
Sometimes, in the midst of celebratory foods, we just feel like something simple. Like a melty, comforting, satisfying mac and cheese!
Whole ducks in the frozen section of the grocery store are often overlooked, they seem like a project and that’s not always what you’re looking for when it comes to dinner. This week’s recipe is a weeknight duck ragu, best served with fresh fettuccine.
If you’re new to cooking squid, or haven’t had them outside of fried calamari, this is a great way to give them a try. The squid turn out tender and mild, while the sauce takes on most of its flavor from the pepperoni and the red wine.
This is a play on a classic Italian sauce (called battutto di erbe) and is similar to pesto. Linguine with herb battuto.
These noodles are perfect for students, or those of us who let their pantries get down to pretty much nothing before venturing out. Which is pretty much all of us these days.
The secret to this recipe is the cream sauce that is just quickly buzzed together in a blender or food processor.
Yukon Recipes Linguine with breadcrumbs, parsley, lemon and anchovies
Squid is an inexpensive, sustainable and awesome little cephalopod that should be part of everyone’s diet, beyond fried calamari at the bar (an awesome little appy as well, don’t get me wrong). If you’ve never cooked squid, go grab a bag of frozen rings at the grocery store and give this recipe a try.
Thickening sauces with bread is a very old-world way to use up any sort of stale bits you happen to have, but it also makes a sauce with a wicked rustic texture and is totally different than thickening with starches or using a reduction.
Everyone has that dish that they always order when they find it on a menu – and for the lovely man that keeps my freezer well stocked with beautiful wild game, that dish is baked spaghetti.
Peanut butter is great. It reaches it’s full potential if you spike it with chili oil & mix it with fresh noodles. Bison Dan Dan.