Cooking Method: Boiling
Pickled Red Onions
Pickled red onions are going to have permanent residency in my fridge. These vibrant onions happen to be Viva Magenta 18-1750, which is the Pantone color for 2023. If you, like me, are not a fan of the sharp and pungent taste of raw onion, this is the answer. Pickling them in white vinegar, sugar, and salt tones the harsh flavor way down. There are many uses for these onions - use them in salads, tacos, and sandwiches. They are particularly good in grilled cheese.
By - Prep: 10 mins
Spaghetti all’Assassina (Assassin’s Spaghetti)
After watching this CNN episode of Stanley Tucci Searching for Italy, I was intrigued by this recipe, which uses an alarming amount of red pepper flakes. I happened to be rather fond of red pepper flakes and always carry some in my purse and my car. This recipe is courtesy of chef Celso Laforgia, chef and owner of Urban Bistrot in Bari, capital of Puglia in southeast Italy. He says that the two things you need are a powerful fire and a big pan that will fit the spaghetti. The trick to the dish is to burn it enough to make it crunchy, but not burn it so much that it's bitter. When the pasta makes a crackling noise, you know it's ready. If you want to make it, you should watch the episode which explains it all. By the way, we loved it.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 8 Servings
Rigatoni with Sausage and Fennel
There is nothing more satisfying than rummaging through the fridge and finding all the ingredients for dinner. This Rigatoni with Sausage and Fennel is absolutely delicious. I know many people that do not like fennel. Fennel can be eaten raw in salads, where there is a strong anise flavor, but when it's cooked it becomes sweeter and mellower and nearly all that licorice flavor melts away.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Chile Crisp Fettuccini Alfredo with Spinach
The creamy and subtly spicy Chile Crisp Fettuccini Alfredo with Spinach is outstandingly good. The chili crisp gets sizzled in butter before adding cream and parmesan cheese. Chili crisp is a condiment of oil infused with peppers, onions, and garlic, and is satisfyingly crispy, and crunchy. This recipe will be on repeat.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 6 Servings
Tuscan Sausage Pasta
Tuscan Sausage Pasta is comfort food at its best, perfect for a chilly autumn night. It's a combination of pasta, Italian sausage, sun-dried tomatoes, and spinach in a rich cream sauce. It's ready in under 30 minutes.
- Yields: 6 Servings
Bloody Mary Sausage Casserole
Bloody Marys aren’t just for breakfast. This Bloody Mary Sausage Casserole uses spicy Bloody Mary mix, which gives it a nice kick. The bacon-wrapped sausage is braised in the oven with white beans, a perfect combination.
- Yields: 6 Servings
Creamy Pasta with Broccoli & Bacon
This Creamy Pasta with Broccoli and Bacon is quick and a wonderful weeknight dinner. It's sure to satisfy your whole family. Sun-dried tomatoes give it a tangy and subtly sweet flavor, which pairs well with the saltiness of the bacon. You can also add chicken breast if you want to add more protein.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Leek and Potato Soufflé With Ham and Fontina
I made this Leek and Potato Soufflé With Ham and Fontina. We have made Gruyère Cheese and Chive Soufflé for over 32 years. This leek and potato version is less of a soufflé and more of a fluffy potato dish. The leeks and ham elevated the flavor of the potatoes. If you’re afraid of making a soufflé, this is a good place to start. The potatoes make it less delicate, so it’s less likely to fall.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 4 - 6 Servings
Cheesy Ranch Potatoes
These Cheesy Ranch Potatoes make a delicious side dish. You can make them in an Instant Pot or Stovetop. It's perfect for a barbeque or any potluck meal.
- Prep: 10 mins
- Yields: 4 - 5 Servings
One-Pot Pasta With Ricotta and Lemon
This One-Pot Pasta with Ricotta and Lemon from The New York Times is a mixture of ricotta and Parmesan, with the zest and juice of one lemon. It's light and refreshing and goes perfectly while watching Stanley Tucci: Searching for Italy on CNN. I find it absolutely impossible to watch it without eating some Italian food...
- Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
