Pasta
Kasha varnishkes
By Debra Samuels Boston Globe, December 17, 2008 Kasha varnishkes Serves 8 Eastern-European Jewish immigrants brought kasha varnishkes to this country at the turn of the 20th century. Kasha is roasted buckwheat groats; varnishkes means noodles in Yiddish (bow ties are now classic), and Wolff’s Kasha is the brand most cooks use. Mix eggs into …
Read moreSpaghetti lasagna
Boston Globe, January 16, 2008 If there was ever a universal crowd pleaser, it’s lasagna. This dish is a variation on the layers of wide noodles and tomato sauce that usually go into the dish. Here spaghetti, tomato sauce, and mozzarella cheese are stacked in a dish, then baked until the top turns golden. Cut …
Read moreWorld of CookingArrive a tourist, eat your mistakes, go home with recipes for a feast
MENFI, Italy — We weave our way out of the densely packed city of Palermo at rush hour and drive south through western Sicily. The road slices through a valley surrounded by huge rocky outcroppings. The sky is a deep blue and green fields stretch ahead like a velvet patchwork bordered by a riot of …
Read morePasta is full of carbs, but that doesn’t matter Tomatoes or cream?Here’s your guide
ROME — A nattily dressed gentleman, unlit cigar poised between his lips, studies the pastas in a soccer-field-length supermarket aisle. Signore Pino Magno is an Italian diplomat who loves to cook. He is choosing pasta to go with one of his sauces. After much consideration, Magno decides on a bag of casarecce, a delicately once-twisted, …
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Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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