When you think pasta sauce, you probably think of either tomato based like marinara, or cream based like Alfredo. But did you know you can combine them for a creamy tomato sauce? Well now you do.
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How To Make Potted Chicken
September 7, 2010 (Updated January 30, 2015) by
My first thought when I tasted this was, "This doesn't taste like Italian to me. Maybe French." Jenn agreed. But her father, Lou -- whose mother and six sisters were all born in Italy -- said, "No, that's what Italian tasted like when I was growing up." I cook tomato sauce with beef or sausage in it all the time. I don't usually do it with chicken. But this, the ingredients and the method, is exactly how Nana, Sentina, Coca, Josephine, Bertha, Nora and Perrina used to cook. … [Read more...]
How To Make Penne Pesto
August 26, 2010 (Updated March 20, 2014) by
Penne with pesto -- or Penne alla Pesto if you want to impress people -- is a great, light dish that you can throw together in almost no time when you don't want to heat the kitchen up during the summer. … [Read more...]
How To Make Pesto
August 25, 2010 (Updated March 20, 2014) by
Pesto is usually thought of as something that you put directly on pasta. But it also makes a great ingredient to keep on hand for making a quick spaghetti sauce, or for a burst of flavor in soup or stew. I really should be saying "basil pesto", because you can make pesto from any herb. "Pesto" refers to the technique. Traditionally, pesto was made by mashing the herbs in a mortar and pestle -- pestle, pesto, get it? … [Read more...]
How To Make Brussels Sprouts Marinara
March 18, 2010 (Updated March 24, 2014) by
Sometimes it's getting close to dinnertime and you have no idea what you're going to make. So you look in the pantry and the fridge and ask yourself, "What can I make out of this?" This day, I found Brussels sprouts, leftover diced tomatoes, and Asiago cheese. Hmm ... I've always got onions, and I've always got bacon fat. I'll bet that would all work together. And it does. … [Read more...]
