Get flash to fully experience Pearltrees
I am always hunting for new warm weather recipes, whether I am hosting a barbecue, attending a potluck, or just filling my fridge with a simple salad for the week. Pasta salad is a particular favorite of mine (you can never have too many in your arsenal), so when a reader requested "copycat" recipes from the Whole Food's salad bar, I jumped at the chance. This version — with smoked gouda, roasted red peppers, and artichoke hearts — is rich, creamy, and one of the best I've made yet. Truth is, I am obsessed with the prepared foods section of gourmet markets and grocery stores. Not because I purchase anything from behind the fingerprint-smudged glass, but because I use the never-ending ingredient combinations as a source of culinary inspiration.
I love May when all the seasonal farmers markets start to open. For the next 4 weeks, I'll be visiting the markets weekly near where I live in Northern California and buy ingredients to make a simple, vegetarian dish to share with you. This week there were gorgeous rainbow carrots at the market, along with lemons from a neighboring table.
There was a time when a certain bunny-shaped pasta with instant cheese mix figured prominently in our weekly meal plan .
The demonic cold that has left me muted lingers… In my thirty-some years of exceedingly LOUD life I was never able to prove that “silence isn’t louder than words” until yesterday when I tried to instruct the mailman on the phone to simply leave the package by the front door. ”…eeev….eeeh… by… eh… oore…”. ”Excuse me, miss?”.
During Passover, I miss pasta. I make passover-friendly crepes , potato pancakes, and daydream a bit about spaghetti. Of course, if you are eating rice you can eat rice noodles I suppose but I wanted to come up with something else that would satisfy me and be kosher for everyone observing Passover.
Chris • shared appetite
1 small cooking pumpkin, roasted
Up until two years ago, I’d never tried a beet.
I’ve become a big fan of hiding veggies in traditional comfort food dishes. Butternut squash macaroni and cheese, portabella pizza, spaghetti squash “noodles” with marinara, cauliflower mashed “potatoes”…the list goes on and on.
A&M say: A good carbonara is not easy to find -- nor, for that matter, to make. We found the silky, rich sauce resulting from generous doses of bacon, egg and cheese totally addictive, and peas are a great addition. We also love the story behind Eric's recipe.
Naked in the bowl, the chewy spirals wait to be clothed Their crevasses, their nooks, their tiny hiding places All long to be bathed in the boldness of spring Yellows and greens, tart and fresh Sun-kissed and breeze swept Blend together for a sharp tang While toasted nuttiness provides crunch under tooth Mildly sharp, pungent cloves bring zest All tied together with the salty-sweet, creamy shavings The green-gold elixir is poured over these spirals that wait Tossed with hands together And a sprinkling of green A whispered after-thought Taste what’s good and pass it on. Ingrid
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
I believe that if there were only one recipe you could ever learn, it should be homemade pasta sauce. I was spoiled growing up because my grandmother was an Italian immigrant who loved to cook, but honestly I believe there is nothing better than fresh sauce. I love all kinds of food and I am not a picky eater by any means, but if there is one thing I strongly dislike, it is canned sauce.