This broccoli pesto pasta is one of the first recipes I ever developed - and I'm happy to report I still love it, considering I was only a teenager at the time.Although as a child I was always at my mom’s side as she was cooking, it wasn’t until I discovered the Food Network when I was 12 or so that I got the urge to try cooking on my own (shout-out to Rachael, Giada, and Ina for the inspiration!). I started out basic - albeit pretty creative. I distinctly remember a warm salad of white rice with chopped up tomatoes and chicken nuggets. It was… interesting. . . .
This vegan cauliflower pasta dish features capers, lemon, and nutritional yeast, a plant-based super-ingredient touted for adding a "cheese-like" flavor to almost anything. Crunchy fried Panko is the star on top!When we were around 19 or so, my friend Michelle and I went out to dinner at Otto – Mario Batali's famed pizzeria and wine bar a stone's throw away from Washington Square Park. I don't remember much about the dinner, but I'm assuming as two awkward teenagers, we probably looked very out of place at the sophisticated restaurant. One thing I can tell . . .
Apart from a brief stint in 2013 believing that green juice would solve all of my problems (spoiler alert: it didn't), I've never been one to gravitate toward "superfoods" or trendy diets - and don't even get me started on SoulCycle (major eyeroll). And while I don't believe anything can replace heavenly, traditional white pasta (especially this handmade one from Rosemary's), a pasta that contains considerable amounts of protein, fiber, iron and calcium is something I can definitely get behind. Enter: Modern Table Meals' pasta. Made from lentils and oats, this . . .
If you've ever watched Ina or Emeril prepare a traditional lasagna, you know it's a lengthy process, a Sunday afternoon sort of dish. There's the meat ragout made from scratch, the boiling of the pasta, the assembly, and all those dirty dishes. Since I learned to cook largely by watching the Food Network, I got used to thinking that lasagna is a tough dish to execute - and ain't nobody got time for that.I bought a box of oven-ready lasagna sheets (no boiling required) a while ago and improvised a few quick recipes but none turned out stellar. I remember one . . .
This mushroom and pesto pasta is an easy weeknight-friendly recipe to satisfy your pasta cravings. It starts with a delicious homemade basil pesto, made with budget-friendly walnuts instead of the more traditional pricey pine nuts. Feel free to double this batch of pesto and keep it on hand for spreading on sandwiches or tossing with roasted vegetables like potatoes or carrots throughout the week. Pesto also freezes nicely, which is useful if you don't plan on using it up within a week.Next up are the mushrooms, which get nicely browned in both butter and olive . . .
For many, the name Cape Cod is associated with long days spent at the beach, cool nights spent by a bonfire, and lavish meals of seafood consumed whilst draped in a bib. This recipe has nothing to do with any of it.As some of you may recall, I made my first trip to Cape Cod this past July - a camping trip with my boyfriend, his family and their friends, to be exact. We ate dinner together almost every night, potluck style; at one point, there were like thirty of us! One night I made this dish to use up the ingredients we had leftover in our cooler. I cooked it on a . . .
The recipe for these meatballs is loosely based on Alton Brown's recipe - watch the video. It's quite educational. But the sauce was all my idea. This is one of those recipes with lots of ingredients and several steps so I recommend reserving it for a weekend dinner.(Yield: 18 balls/about 6 serving)Ingredients:1 1/2 lbs. ground turkey1/2 c grated Parmesan cheese1 egg, beaten1/2 c bread crumbs, divided1 tsp dried parsley1/2 tsp salt, 1/2 tsp pepperSauce:4 red bell peppers2 tbsp olive oil, divided1 tbsp butter1 yellow . . .