Archive for the 'Pasta' Category

Penne with Prosciutto and Vodka Sauce

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Yakisoba with Pork and Cabbage

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Julio’s Basics: Classic Meat Sauce

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Spring Vegetable Pasta

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This recipe is the Cook’s Illustrated take on Pasta Primavera.  The preparation is similar to risotto – the dry pasta is sauteed in oil first, then simmered in just the right amount of liquid.

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Julio’s Basics: Lasagna

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The title of this post says it all – this is about as basic a lasagna recipe as you’ll find.  It’s great for a group and makes wonderful leftovers.  It even freezes well.

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Ragu Napoletano with Fusilli Col Buco

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Fideos con Mariscos

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A couple of years ago, Mario Batali, Gwyneth Paltrow, Mark Bittman, and Claudia Bassols taped a 13-episode PBS show called “Spain… on the road again.”  The show mostly entailed the four of them driving around Spain in Mercedes convertibles and eating incredible food.  Batali and Paltrow published a cookbook based on the show which was the source of this recipe.   Continue reading ‘Fideos con Mariscos’

Skillet-Baked Ziti

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Like a number of the items on this blog, my friend Virginia turned me on to this.  The great thing about this recipe is the versatility.  It can be cooked quickly (30 minutes from start to finish) and in a single pan, making it a great weeknight dinner.  It can also be cooked in advance and finished much later in a hot oven.  You can also double or triple the recipe, using a pot instead of a skillet and transferring it to a baking dish before sprinkling with the Mozzarella and finishing in the oven.

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Butter-Poached Lobster with Mascarpone Orzo

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This was the main course for this weekend’s seafood-focused dinner.  It takes some time, but almost everything can be done in advance, making it easy to prepare for guests.  The lobster-cream sauce for the orzo was fantastic, and it should go without saying that butter-poached lobster isn’t going to be too bad.

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Pappardelle with Mozzarella-Stuffed Meatballs and Oven-Roasted Tomato Sauce

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There are a couple of ways you can make this (or any) pasta: by hand on your counter or in a food processor.  My mom has told me stories about her grandmother (Grandpa Julio’s mother) making it on the dining room table, starting with a mountain of flour and a little salt and gradually incorporating the eggs by hand.  I used a food processor which saves a significant amount of time, but means this post lacks the requisite iconic photo of a mountain of flour on my dining room table.  This is a great meal to make in advance, as all elements can be done well before mealtime.  The sauce will keep in the refrigerator for up to a week, and the meatballs can be assembled and then frozen for much longer than that without sacrificing any quality.

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