Food Blog

Design Finds

Cookbook Reviews

Recipe Index

Tag: Pasta

The Best Reason: Simple Sardine Pasta

If you scanned the recipe page of this blog, you might be led to believe that I was vegetarian. But I’m not, at least not technically. Though I’ve been meat-free for almost three years now I do occasionally eat seafood, so the term “pescetarian” more accurately describes my eating practices. Generally though, I prefer to use the term vegetarian for a couple reasons- first of all, many people have no idea what a Pescetarian is, and secondly, it’s terribly pretentious-sounding, don’t you think? Read more…

Tips for tops: Fluffy Gnocchi

How do you feel about gnocchi? Unlike its close cousin pasta (which every sane person on the planet adores, and if you claim otherwise I simply won’t believe you), gnocchi tends to divide people. I can completely understand, having a love-hate relationship with the little Italian dumplings myself. A lot of it depends on the quality of gnocchi you’ve had; pillowy, light-as-air morsels will make you a lifelong convert, but dense hockey pucks hardly inspire fervent devotion. Read more…

Neither here nor there: Mejadar-ish


This is the post that nearly wasn’t. My quest to make this dish sent me on a wild goose chase across London, causing unforetold amounts of stress and frustration, and almost resulting in no dish at all. Read more…

The Mother of Invention: Muffin-cup Frittatas with Pasta, Feta and Mint

Muffin-cup frittatas with pasta, feta and mint

They do say that necessity is the mother of invention, and though I can’t quite claim to have invented muffin-cup frittatas (it seems that, oh, 90,000-odd people thought of it first), I’d say the phrase definitely rings true here. Read more…

No Substitutes: Meaty But Not Really Pasta Sauce

Meaty But Not Really Pasta Sauce

Last night, after enjoying a drink at the local pub, Andrew and I stopped in to visit my sister and her boyfriend, both to catch up and see if there were any spare baked goods lying around. (She is a baking blogger, after all.) Naturally, the conversation soon turned to food. Read more…

Predictably Perfect: Roasted Squash with Whole Wheat Pasta

Roasted Squash with Whole Wheat Pasta

We all have our favourite flavours, right? The ones that keep tempting us, year after year, and become mainstays in our home cooking. Also the ones that as food bloggers we have to watch ourselves on, lest we become known as “the girl who writes that goat’s cheese blog“. Read more…

Guilt soother: Macaroni and Cheese with Leeks and Sour Cream

Macaroni and Cheese with Leeks and Sour Cream

You know how, as food bloggers*, we like to convince our readers that we always eat like this? That beautiful, creative, well thought out and healthy meals grace our tables daily and effortlessly? That we never succumb to take-out pizza, boxed cake mixes or store-bought vanilla extract?

(*I’m addressing this to “food bloggers” because I’m convinced that at least 90% of food blog-readers are food-blog writers, too.) Read more…

Good, regardless of available light: Pasta with Braised Leeks

pasta with leeks braised in white wine

I hope you’ll permit me to begin this post with a bit of a rant:

How unfair is it that it’s only the beginning of August, and the days are noticeably shorter already? Obviously I realize that science (or whatever- physics?) dictates that the Summer Solstice is sometime at the end of June, and after that the days get shorter. Fine, I get it. But if I was in charge of the world (and therefore physics answered to me), I wouldn’t let the days shorten until the end of August at least. The whole thing just puts a damper on summer, doesn’t it? Read more…

A summery plaster pasta: Pasta with Peas, Ricotta and Lemon

pasta with peas, ricotta and lemon

I should probably explain, huh? This dish unfortunately goes by the moniker “Plaster Pasta” in my house. Charmingly bestowed by Andrew, it’s from the early days of the recipe, when I was still working out the kinks. As it cooled, the ricotta would firm up and the whole thing would stick together in a rather unappetizing way. Unappetizing for him, I should say. I didn’t really mind- it still tasted good! If plaster pasta sounds less than appealing to you, though, not to worry. I fixed the recipe and it doesn’t do that anymore. Unfortunately, the name has stuck. Read more…

Deliciously (half) baked: Cabbage and Cauliflower Cannelloni

cabbage and cauliflower canneloni, baked

Stuffing pasta with cabbage seems like a half-baked idea, I know. For many of us, doing anything with cabbage seems a bit far-out. I used to hate cabbage- well, actually, I used to think I hated cabbage, which is something completely different. We didn’t eat it all that often when I was growing up, so I never really got the chance to decide for myself whether I hated it- but every kid hates cabbage, right? Read more…