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Wonky Summer Pasta. I got this recipe from Jamie Oliver's 30-Minute Meals cookbook. It was totally different from anything I had ever made or eaten before in regards to a pasta dish. Adding cooked pasta to raw ingredients and in the end you have a lovely lemony, cheesey coating. It has a lovely lemony zing and basil bite which is so perfect for summertime. Now if you don't care much for lemon you may not like this dish, but I do think it is what makes the it so lovely. So if you want to tone it down a bit you could cut the amount of lemon in half or a little less to just give it a slight hint of the lemon because it's a must try dish. Most importantly the real key to this dish is eating it immediately after the pasta is mixed with the egg/cheese mixture to be enjoyed properly.

Ingredients: 2 egg yolks 125 g (1 1/4 cups) freshly grated parmesan cheese, plus extra for serving (can use pre-grated but works better with fresh) 3 Tbsp extra virgin olive oil zest and juice from 2 lemons a small bunch of fresh basil. Cacio e Pepe. Spaghetti with cheese + black pepper. Alex and I had an accidental date a few weeks ago, accidental in that we set out to take a walk but the conversation quickly turned to “I wonder if we could get a table at Lupa.” The answer, by the way, should be no. One can never get a table at Lupa. They don’t take many reservations, they’re not very big and just about everyone in New York City loves to drop in there for a meal. It is for this pile of reasons that we’ve never been. Or we never had been. Because that evening, there was exactly one eensy little table free and there we were, having an impromptu dinner out on a weekday night, something that would have been nothing out of the ordinary, say, five months ago but as parents to a young dough ball, it was nothing short of earth shattering.

I ordered a beer and the spaghetti, well, the bavette or linguini fini, but for the purpose of this story, it will be spaghetti because it was just that humble. And then I just let it go. Serves 4 as a main, 8 as a first course. Spicy Sun-Dried Tomato and Broccoli Pasta. The Ultimate Fettuccine Alfredo Recipe - Cooking by the seat of our pants. Fettuccine Alfredo is one of Italy’s most wondrous exports. A perfect pairing of rich, creamy sauce and perfectly cooked pasta that serves equally well as a main dish or as a side to nearly anything you feel like serving with it.

It’s complex yet simple, filling and decadent. What could be more wonderful? Now what if I told you that every recipe that you’ve probably ever seen for Fettuccine Alfredo was wrong? What if I told you that it was probably the most simple dish in the world to make? What if I told you that Mr. Alfredo’s Fettuccine has been done a glaring disservice by a million cooks, including renown chefs around the world.

If you won’t believe me, would you believe Saveur magazine? So please be so kind as to take a moment to meet the real Alfredo. The Ultimate Fettuccine Alfredo Recipe The original recipe for what might just be the perfect pasta dish. Instructions Bring 6 quarts salted water to a rolling boil. Drain pasta, reserving about a cup of the pasta water. Fast Food: Creamy Shrimp and Mushroom Pasta. Buttery Lemon Parsley Noodles. This is just a quick, easy side dish that is clean and fresh and knocks my ballet flats off.

These noodles were actually part of a larger dish I made last week, but they’re so simple and delicious I wanted to share them as a separate recipe. I repeat: They’re simple. And delicious. Make these and serve ‘em with chicken or fish, or with some delicious sauteed veggies…or unabashedly on their own! You’ll love ‘em. First, pretend I am now showing you a photo of some cooked fettuccine that’s been drained.

I done forgotted to take that pic. Now, melt some butter in a big ol’ skillet. This was a stick of butter, but I poured off half of it. So, you know. When the butter is melted and hot, throw in the cooked noodles. Next, throw in a bunch of really finely minced parsley. Sorry to vent. Stir the noodles around and pan-fry them in the butter a bit so that the noodles get a little texture on them, then squeeze in the juice of a lemon. Or citrusy. Never mind. Toss them around… Mmm, mmm, mmm. Ingredients. Turkey Day Troubles - Installment #2.

I just finished reading a book (Cooking for Mr. Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them. " She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. You make it again and again, altering it to your liking, it becomes an expression of you aesthetic, of your palate, of who you are. And when you serve that dish to guests, they come to understand you a little better. " I couldn't help but connect with her words.

This blog keeps me on the chase. Growing up I was a very picky eater. Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients COOK macaroni according to package directions; drain well. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. STIR together flour mixture, 3 1/2 cups cheese, and macaroni. 1. 2. 3. Perfect Mac-n-Cheese « My Cooking Quest. November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. I’m sure I frustrate the crap out of Nancy sometimes because I’m always looking for something better when it comes to food and recipes. Now mind you , this mac-n-cheese is not Bobby Flay mac-n-cheese with some crazy-sexy ingredients, but it is really, really good!

I would make it for any of my friends and be proud. My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it. The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. Chad is up from San Francisco and has been visiting for the past week. Last night was particularly funny though since you can customize your player characters. Well back to the mac-n-cheese. Perfect Mac-n-Cheese (serves 4 as a side dish) Preheat oven to 350 degrees. Like this: Aglio e Olio (Garlic and Oil Sauce) Tomato sauce with onion and butter. I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago.

Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. Then Rachel Eats fawned over it too, and Rachel, you see, she lives in Rome right now — I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce a zillion places every single day. And yet she stayed in and made this one. That sealed the deal. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!” Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush. Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking. Warm Pasta Salad with Corn and Zucchini. This pasta salad is heavy on summer vegetables (corn and zucchini) and gets a bit of a kick from red pepper flakes.

It's a great alternative to potato salad and will be a perfect meatless entree or side dish for your next picnic or family potluck. Please enjoy this guest post from my friend Olga of Mango & Tomato. Olga is a culinary wiz and I'm happy to have her share a recipe with all of you here on Skinnytaste! Hi! My name is Olga and I'm the creator of Mango & Tomato, where I've been sharing my original recipes, restaurant reviews and food photography for the last four years. Through blogging I get to tell my readers about my childhood food memories, how travel influences the food I make today and my favorite places to eat out. I'm psyched to be able to share a recipe with you all on Gina's blog! Ingredients: Cook pasta in salted water according to package directions. Heat a tablespoon of olive oil in a large non-stick skillet. Remove zucchini from the skillet and set aside.