Recipes and Stories

16 July 2014: Triple Comfort

July 16, 2014

Tags: Comfort Food, Vintage Tableware, Mama's China, Marcella Hazan, Ilda, Classic Italian Cooking, Spaghetti, Spaghetti alla Carbonara, Pasta

Triple comfort: my mother's china pattern, Ilda's pasta, and Marcella's voice in the background
My mother’s wedding china still stands as it did in my youth, in neat stacks in her dining room hutch. Rimmed in gold and sporting a pair of pink-tinged gardenia blossoms at its center, it was old-fashioned, feminine, and just plain “girly.” Yet it was the very essence of elegance and sophistication to my child’s mind. (more…)

4 August 2013: Pasta alla Diva

August 4, 2013

Tags: Pasta alla Norma, Eggplant, Savannah Voice Festival, Spaghetti, Pasta

Pasta alla Norma
This past weekend The Savannah Voice Festival debuted, and for the next two weeks, the steamy Lowcountry air will seem a little less heavy as it is filled with the glorious sounds of Fifty-three promising young performers who have gathered in our little town to study with more than two dozen seasoned singers, coaches, and accompanists. (more…)

30 January 2013: Celebrating Simplicity—Thin Spaghetti with Butter and Scallions

January 30, 2013

Tags: Simple Cooking, Pasta, Classic Italian Cooking, Scallions, Spaghetti with Butter and Cheese, Spaghetti

Thin Spaghetti simply sauced with Butter, Cheese, and Scallions
Sometimes the very best cooking is barely cooking at all. That’s partly because the most important skill in any cook’s repertory is that of knowing when to stop.

For example, one of the best of all possible ways to sauce pasta, whether it is fresh egg noodles made at home or dried factory pasta, involves no cooking at all: it is simply tossed with just butter and freshly grated Parmigiano. (more…)

27 August 2012: American Ragù

August 27, 2012

Tags: American Ragu, American Cooking, Historical American Cooking, Spaghetti with Meat Sauce, Pasta, Spaghetti

American Spaghetti with Meat Sauce
If you are of a certain age, you remember it simmering for hours on the back of the stove, thick with tomatoes, redolent of garlic, oregano, and sometimes an adventurous splash of wine, filling the house with its rich aroma. It came to the table ladled thickly over a bed of fat, slightly overcooked spaghetti, dusted generously with grated cheese that came straight from a green can. (more…)