As a person who loves homemade food and isn’t much for packaged foods, I know this might sound crazy but… I have a fondness for boxed mac n cheese. There’s just something about the creaminess that results from that cheese powder that is so compelling. I’ve tried a bunch of mac n cheese recipes, most…
Tag: Pasta
Butternut Squash Pasta
After avoiding going grocery shopping for far too long, in hungry desperation I threw this dish together using the remains of the food I had left in the house. My boyfriend declared it one of best meals he’s ever eaten, saying it tasted like a perfect autumn day. It has since become a regular part…
3 Bell Pepper Cheesy Pasta
My aunt used to make this dish whenever we visited her. It uses Velveeta, and while fake cheese isn’t a typical ingredient for me, it is hard to beat the creamy goodness it brings to this dish. I adored this 3 Bell Pepper Cheesy Pasta as a kid, but sometimes your favorite childhood things don’t…
Pasta Salad
This pasta salad is the ultimate Guessipe, because you can mix and match ingredients and dressing in any way you like. I love it for using up leftovers to quickly and conveniently toss together a tasty dish that works as a side or main dish depending on how hearty you want to make it. Guessipe…
Mushroom Garlic Pasta
If you love garlic like I do, then this is a simple pasta dish that focuses on the wonderful garlic flavor, with mushrooms to add some extra umami. You can use whatever kind of pasta you want. Guessipe 1 lb pasta 1/4 cup olive oil 10 cloves garlic, sliced 8 oz mushrooms, sliced 1/2 cup…
Pasta all’Amatriciana
Cookbook Club – Milk Street: Tuesday Nights The cookbook for our March Cookbook Club was Milk Street: Tuesday Nights. Due to host availability we had scheduled it for earlier in the month than usual, which turned out to be a lucky thing since COVID-19 may keep us from gathering for awhile. It looks like we’ll…
3.14 Pi(e) Day IV
In a scenario I never expected to experience in anything but film and TV, we are now living through a global pandemic called COVID-19. In accordance with CDC guidance to avoid large gatherings, we scaled down our big Pie Day event to just an intimate group of five pie-loving friends. In scary times we need…
Anchovy Olive Almond Pasta
Even if you don’t like anchovies, don’t discount them as a magical ingredient for amping up the flavors of a pasta dish. You can use them in tomato-based sauces, or as I do here simply with garlic and olive oil. You won’t even know they’re there, but they’ll add so much depth to the dish….
Le Comptoir Restaurant Review
Gold Dig #69 Le Comptoir is one of the most intimate experiences on Jonathan Gold’s 101 Best Restaurants list. There are only two seatings per night, in which 10 lucky people get to sit at the counter watching Chef Gary Menes prepare and plate the 8-course set menu. He starts with an introduction describing that…
Spaghetti with Garlic, Lemon, Kale, and Parmesan
Cookbook Club – What’s For Dinner? For May’s Cookbook Club, we used What’s For Dinner? by Curtis Stone. I chose the Spaghetti with Garlic, Lemon, Kale, and Parmesan. Go to my Cookbook Club site to see everything we had for dinner. For now – my dish! When I saw this recipe, I could immediately imagine…
Drago Centro Restaurant Review
Gold Dig #61 Drago Centro is an Italian restaurant located downtown in City National Plaza. On Jonathan Gold’s 101 Best Restaurants list, he calls it one of “the most commanding restaurants downtown”. The large, glassed-in dining room has a high arched ceiling, an impressive tower of wines behind the bar, and a great view of…
Bavette Cacio e Pepe
Cookbook Club – The Mozza Cookbook For November’s Cookbook Club, we used The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria by Nancy Silverton, Matt Molina, Carolynn Carreno, and Mario Batali. I made the Bavette Cacio e Pepe. You can share in our full at-home restaurant experience on my Cookbook Club site….