Spring pea ravioli with asparagus butter.
This easy DIY ravioli uses wonton wrappers, around a springtime pea and ricotta filling. Add a drizzle of butter, and you’re done. Recipe on the blog.
Tag: how-to
The best tip for making a perfect salad.
What’s the secret to creating the perfect salad? It’s a step that you’re overlooking: seasoning your greens. Here’s how to amp up your salads.
Herb-infused salt.
Make a batch of this wonderful herbed salt now, while fresh herbs are still growing in your garden or available at farmers’ markets.
How to make creamy homemade ricotta.
It’s fun and easy to make ricotta cheese at home; here’s and easy recipe and the right technique to produce creamy, Italian-style ricotta.
Easy arugula pesto.
Pesto isn’t just for basil. In spring, turn seasonal arugula into a bright-green, slightly spicy version of this classic Italian condiment.
Try this: How to toast pasta.
Try this: Before cooking your favorite dried pasta for a recipe, toast it lightly in the oven to lend a deep, nutty, rich flavor to your pasta dish.
Foodie trends: Predictions for 2013.
As I scout food-related media and watch what’s happening in my own city (and backyard), here are a few foodie trends I’m anticipating in the coming months.
Best way to cook spaghetti squash.
I love spaghetti squash—its great flavor and versatility—but always thought it was a pain to prepare. Then I found a better way.
Canning summer tomatoes.
I learned a couple of new tricks when I tried canning local heirloom tomatoes from the farmers’ market this week. You can benefit from my mistakes.
