My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
Makes about 1 cup Tip: Your food processor will make quick work of this classic sauce. Some recipes direct you to put all ingredients in the bowl together and blend. In my experience, you will get a better result if you drizzle the olive oil in as directed below. Try either method you prefer,... Continue Reading →
3-4 servings Tip: I do eat meat, but continue to look for meatless options and find them very satisfying when they include hearty, textured vegetables and beans. Of course, you can add meat or other proteins to this recipe, but we found it to be quite tempting and flavorful. If you haven't already, give meatless... Continue Reading →
2 servings Tip: Pine nuts have a sweet, buttery flavor. They are often ground into pesto sauce, but also enhance a pasta dish when sprinkled in just before serving. Toast them lightly in a skillet on the stovetop, moving them around constantly. DON'T WALK AWAY; once they turn golden and have a toasty smell,... Continue Reading →
Adapted from a NY Times Cooking recipe (2 generous servings) TIP: Have all ingredients prepped and ready to use. This recipe moves quickly once you get it started. 6 ounces dry campanelle or farfalle pasta (use a shape that will catch the corn kernels) 1 tablespoon olive oil, plus more for drizzling 1 bunch scallions (about 8), trimmed and thinly sliced (keep... Continue Reading →
My Kitchen Calls 