One of the best tips I often use for pasta and sauce recipes is to reserve a 1/4-1/2 cup of pasta water, ladled right from the pot just before draining the pasta. I then add it to the
The water contains starch and flavor and helps the pasta adhere to the sauce when they are tossed together. I’ve also discovered that combining the hot water with soft, creamy goat cheese makes a delicious, practically instant, pasta sauce.
Bags of raw, shell-on medium-sized (26 to 30 count) frozen shrimp are a great deal at $9.99 at Meijer. Although shelling a pound of shrimp after cooking sucks up a solid 10 minutes, I never purchase cooked or shelled shrimp. Pre-cooked and shelled shrimp seem flavorless to me. I often cook my shrimp, as well, in Old Bay Seasoning.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...