Category Archives: pasta

not fideo

One of my Facebook friends made an elaborate and beautiful fideo, which inspired me to throw together this very simplified imitation with whatever I had in the refrigerator. (It’s not really fideo, more like “in the style of”.) The goal … Continue reading

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quarantine vegetarian lasagne

So I ordered a bunch of groceries in bulk from Cheetah, a wholesale shop for restaurants that recently opened their virtual doors to ordinary citizens. I like using half and half to make the occasional hot chocolate or decaffeinated chai. … Continue reading

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spaghetti with bacon and peas

This morning, I ate a couple rashers of bacon with a mashed half avocado on toast with a sunny side up egg. Evan smelled the bacon, and remarked that he liked the small, and could he please have some for … Continue reading

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pasta with chickpeas and tomato sauce, a festival of leftovers

I tend to have a lot of leftovers. I cook for my son and myself, and I never know whether he’ll happily eat what I’ve made, or stare at it and me rather suspiciously, declaring that he doesn’t want any, … Continue reading

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jewish ravioli: cheese kreplach

Gevalt. My shoulders hurt, my back hurts. My triceps are no longer on speaking terms with me, and they’re whispering mutiny to the biceps. Yesterday, I made my own dumplings out of hand-rolled dough without the use of a pasta … Continue reading

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dinner in twenty minutes

People often lament their lack of time to cook a nice meal for dinner, opting for takeout instead. Lord knows, I’ve been known to do the same. When you come home from work at 7:oo or later, cooking is the … Continue reading

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comfort food

As a child, I craved macaroni and cheese from the box. So do most kids, I guess. But I had an unusual palate. Whenever we had Hershey’s miniatures for a special occasion at school, I’d trade any of the milk … Continue reading

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meyer lemon pasta with fennel and artichokes

This weekend, I went to the local farmers mark in Berkeley. The poor California farmers have taken quite a beating. Many farmers brought their citrus fruits to market. Stand after stand of forlorn oranges, tangerines, and clementines were mottled with … Continue reading

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mac and cheese, louise

Ever get an idea that sounds really interesting in theory but turns out to be, well, a bit strange in practice? I like to expand my ideas about foods that complement each other by trying new combinations, often using whatever … Continue reading

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pasta with creamy bacon chanterelle sauce with bok choy and apples

This little number was fun to cook, as it’s basically a combination of star ingredients—ingredients that, on their own, would be the crowning glory or surprise element of any given dish. Combining apples with greens is a facile yet tasty … Continue reading

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