Honestly, the third day of cooking was probably unnecessary. I could have just eaten these short ribs on the second day, but I wanted fresh noodles rather than mashed potatoes and I just didn’t have the time to make noodles, so they got an extra day of cooking. Day1. I dredged some beef short ribs [...]

Categories: beef, braising, entrée, pasta, technique
Tagged: beef, braising, entrée, pasta, technique

Spaghetti Carbonara is a relatively recent addition to Italian cuisine. The sauce varies regionally within Italy as well as by country, and the pasta isn’t firmly traditional either. Apparently the original sauce was made with guanciale, black pepper, pecorino romano, and eggs. Pancetta and bacon are commonly substituted for the guanciale, and parmigiano-reggiano for the pecorino [...]

Categories: eggs, entrée, pasta, sauce, supper
Tagged: entrée, main course, pasta, sauce, supper

If you’ve never made egg pasta, it really isn’t as hard as you might think. It may not be as easy as Mario Batali makes it look on Iron Chef America, but it’s easy nonetheless.

Categories: eggs, entrée, mother recipe, pasta, technique
Tagged: entrée, main course, mother recipe, pasta, supper, technique

A leftover roast chicken is in the refrigerator, it’s time for lunch. What should I do?

Categories: Lunch, chicken, entrée, mushroom, pasta
Tagged: chicken, entrée, Lunch, main course, mushroom, pasta