Tag: pasta

Crowd-Pleasing Summer Couscous Pesto Salad

Crowd-Pleasing Summer Couscous Pesto Salad

| July 3, 2014 | 0 Comments

This crowd-pleasing couscous pasta salad will win you smiles from both the adults and kids. It’s quick, easy, and versatile and perfect for barbecues, picnics, or any outdoor gathering.

Continue Reading

<em>Melt: The Art of Macaroni and Cheese</em> Elevates the Classic Comfort Food to a New Level

Melt: The Art of Macaroni and Cheese Elevates the Classic Comfort Food to a New Level

| October 24, 2013 | 0 Comments

A new book from Bay Area Bites contributors Stephanie Stiavetti and Garrett McCord takes mac and cheese to new levels using artisanal cheeses and complementary local ingredients and wine. Find out more about Melt and get the recipe for pumpkin stuffed with Fontina, Italian sausage, and macaroni.

Continue Reading

From Ramen To Rotini: Following The Noodles Of The Silk Road

From Ramen To Rotini: Following The Noodles Of The Silk Road

| July 20, 2013 | 0 Comments

Is it possible that pasta originated in China and traveled west to Italy? Author Jen Lin-Liu travels the historic Silk Road from Beijing to Rome, tracing the evolution of pasta and sampling the offerings along the way.

Continue Reading

Romanesco, the Lady Gaga of Broccoli

Romanesco, the Lady Gaga of Broccoli

| January 16, 2013 | 2 Comments

A properly Roman dish, this dish combines the classic “Cacio e Pepe” (cheese and pepper) with beautiful florets of broccoli romanesco sautéed in garlic and olive oil.

Continue Reading

Creamy Avocado Pesto Recipe

Creamy Avocado Pesto Recipe

| September 26, 2012 | 2 Comments

If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn’t want it to resemble guacamole on pasta. Luckily, it didn’t. It was creamy and full of flavor.

Continue Reading

Check, Please! Bay Area: La Mexicana, Kabuto Sushi, Pazzia

Check, Please! Bay Area: La Mexicana, Kabuto Sushi, Pazzia

| October 12, 2011 | 0 Comments

The tenth episode of season six features these restaurants: La Mexicana Restaurant (Oakland), Kabuto Sushi (San Francisco), Pazzia Restaurant & Pizzeria (San Francisco). Leslie’s shares wine tips about how to make vinegar with leftover wine.

Continue Reading

Farmers Market Profile: Mattarello Artisanal Pasta

Farmers Market Profile: Mattarello Artisanal Pasta

| August 8, 2011 | 5 Comments

Megan Gordon chats with John Pauley and Anna Li about their artisanal pasta business, Mattarello.

Continue Reading

Gluten-Free Vegan Macaroni and Cheese

Gluten-Free Vegan Macaroni and Cheese

| June 15, 2011 | 4 Comments

Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here’s a creamy, velvety recipe that’s vegan, gluten-free, and just as delicious as the dairy variety.

Continue Reading

Pasta Puttanesca

Pasta Puttanesca

| June 8, 2011 | 0 Comments

A quick and easy pasta dish full of vibrant, sassy flavors (purportedly invented by “ladies of the night” who lured in customers with the scent of this simmering away)

Continue Reading

Pizza and Pasta Rule at Osteria Coppa

Pizza and Pasta Rule at Osteria Coppa

| April 4, 2011 | 0 Comments

Osteria Coppa in San Mateo is owned by the folks who run Sam’s Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.

Continue Reading

It’s Green Garlic Season: Celebrate with Pesto!

It’s Green Garlic Season: Celebrate with Pesto!

| February 15, 2011 | 1 Comment

Early spring in the Bay Area means that green garlic is about to start popping up in farmers markets. Here are some tips on how to cook with this amazing vegetable.

Continue Reading

Eat Me

Eat Me

| October 7, 2010 | 0 Comments

Let’s pretend for a moment you were asked to translate yourself into a plate of food.

If you were to turn the phrase “You are what you eat” on its ear and attempt to eat what you are, what exactly would you be eating? What would it look like if you laid bare all those little bits of yourself– your own, personal ingredients, I suppose– and put them on a plate for all the world to see?

Continue Reading

Pureed Fava Bean Ravioli

Pureed Fava Bean Ravioli

But don’t eat fava beans because they’re historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They’re not sounding so bad now, are they?

Continue Reading

If you grate the cheese, be grateful for the rind

If you grate the cheese, be grateful for the rind

| July 28, 2009 | 4 Comments

If you are a fan of Parmigiano Reggiano cheese, you probably buy chunks of it. You grate them and devour them. Eventually you are left with rinds that are too small to grate, but too precious to throw away.
If you are like me, these rinds pile up in the cheese bin of the fridge. At $16 a pound or more, how could you possibly throw them away?
Then the time comes to utilize these rinds. I am sharing a method I learned from a line chef at Oliveto, after I asked him about pasta recipes for a dinner party.

Continue Reading