Articles filed under Pasta

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  • Cauliflower Macaroni and Cheese Jun 3, 2014 5:30 AM
    Cauliflower seamlessly fits into macaroni and cheese, improving the dish's nutrition profile and texture.

     
  • Grilled Sausage Mac with Three Cheeses May 28, 2014 5:30 AM
    Grilled chicken sausages add bold flavor to Don Mauer's lower-fat creamy mac and cheese dinner.

     
  • Grecian Orzo Salad May 7, 2014 6:25 AM
    Grecian Orzo Salad has become a go-to summer side for Daily Herald Food Editor Deborah Pankey.

     
  • Fettuccine Alfredo Apr 29, 2014 5:30 AM
    Cook of the Week John Keelan of Inverness shares his recipe for creamy Fettuccine Alfredo.

     
  • Mushroom and Scallion Lo Mein Apr 9, 2014 6:01 AM
    Scallions add an oniony counterpoint to the mushrooms in Mushroom and Scallion Lo Mein.

     
  • Don’s Skillet Cheeseburger Macaroni Mar 19, 2014 5:45 AM
    Cheeseburger Macaroni

     
  • Fettuccine With Garlic-Parmesan Puree Feb 26, 2014 1:25 PM
    Fettucini with Garlic-Parmesan Puree

     
  • Hungarian Goulash Feb 25, 2014 11:00 AM
    Hungarian Goulash: Sharon Kennedy

     
  • Handmade Pasta With Lemon, Herbs And Honey Feb 12, 2014 5:45 AM
    Handmade Pasta With Lemon, Herbs And Honey

     
  • Steak and Pasta Stir Fry with Burgundy and Balsamic Reduction Feb 4, 2014 5:30 AM
    Steak and Pasta Stirfry with Balsamic Reduction: Tony Aiello

     
  • Grilled Buffalo Chicken Mac and Cheese Jan 22, 2014 6:06 AM
    Buffalo Chicken Mac and Cheese: Patty Nicpon

     
  • Five-Spice Pork Bolognese Pasta Jan 8, 2014 5:45 AM
    Five-Spice Pork Bolognese

     
  • Rigatoni Con Pepperoni Jan 7, 2014 6:29 AM
    Rigatoni con Pepperoni: Elizabeth Morgan

     
  • Chicken Pasta Sauce Dec 10, 2013 5:45 AM
    Chicken Pasta Sauce: Loius Margiotta

     
  • Zucchini Pasta Dec 10, 2013 5:45 AM
    Zucchini Pasta: Loius Margiotta

     
  • Brussels sprout, Cauliflower and Shiitake Fusilli Nov 13, 2013 5:45 AM
    1 pound spinach fusill 8 ounces brussels sprouts, trimmed 12 ounces cauliflower florets (about 4 cups) ¼ extra-virgin olive oil, divided 4 medium shallots, finely chopped 4 garlic cloves, minced 7 ounces fresh shiitake mushrooms, stems removed 1 cup finely chopped fresh Italian parsley Salt and pepper to taste 1/3 cup grated parmesan cheese Cook pasta and brussels sprouts according to pasta package direction, adding cauliflower during last 5 minutes of cooking. Drain, reserving ¼ cup pasta water. While pasta is cooking, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add shallots and garlic; cook 15-30 seconds, stirring constantly, or until fragrant. Add mushrooms; cook 5 minutes, stirring occasionally, or until browned. Remove from the heat. Return hot cooked pasta, brussels sprouts and cauliflower to pot; add reserved pasta water and mushroom mixture. Set aside 2 tablespoons parsley. Stir in remaining 2 tablespoons oil and remaining parsley. Season to taste with salt and pepper. Sprinkle with parmesan cheese and reserved parsley. Serves eight. De Cecco Pasta

     
  • Portobello Ravioli Oct 16, 2013 6:09 AM
    Portobello Ravioli

     
  • Prawn and Rice Noodle Salad Oct 8, 2013 1:00 PM
    Prawn and Rice Noodle Salad: Don Mauer

     
  • Cafeteria-Style Leaner Baked Spaghetti Sep 25, 2013 6:09 AM
    Cafeteria-Style Leaner Baked Spaghetti

     
  • Roasted Delicata Squash with Tuscan Kale Sep 24, 2013 6:00 AM
    Roasted Delicata Squash with Tuscan Kale

     
Show 21-40 of 196 « previous next »
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