Pimentón tagliolini with mushrooms, sausage, and ham, migas-style.

Last summer, while flipping through Mastering Pasta for the umpteenth time looking for inspiration for weekend dinners, I turned to a dish where Marc Vetri had paired paprika-flavored pasta with very traditional Spanish ingredients including octopus, Marcona almonds, and an Iberian ham broth. If I liked octopus more I would have made it directly, but…

Casarecce with pancetta, chile, and ricotta from Franny’s.

Man, does it feel like this January has been trying, even if the Baltimore area is on-track to have the least-snowiest winter on record and we had one day that was skirting close to 70 degrees. Most of this malaise is due to the enormity of what’s going on in our country and around the…

World Cup roundup 2: scrappiness is next to awesomeness.

I can’t believe I’m writing this on the day of the World Cup final—it definitely has flown by even faster than it did four years ago, and what a tournament of surprises: who would have thought that the US Men’s National Team would not only make it out of the Group of Death but that…

10.30.13: dinner (oregano pesto chicken thighs)

Welp. Well, I guess it’s really fall, even if the temperatures have crept close to the 70s a few days ago, and threaten to do so later this week. You know how I know this? The darkness has been making a hasty return sooner and sooner every day, and as someone who lives in the…

06.05.11: dinner (pasta and chicken)

I can’t say I’m the most organized person, but one area in my life where I do crave order and lists is grocery shopping. My mom is a freaking ninja when it comes to it–not only does she write lists weekly, kept in a little stenography notebook, but she lists everything in the exact order she’ll…

10.10.10: birthday dinner (butternut squash ravioli)

One of my biggest pet peeves in searching for recipes on the website of a certain cable food network is if I’m feeling particularly ambitious and want to make, say, wild mushroom ravioli, I’ll click on the first result because it’s from a chef I might particularly like and/or trust…and then I read the ingredient…