Red pepper pasta with ramp pesto

Oh the bounty of spring. How I have long awaited thee. Each week brings a new surprise and fixation. Last week (and maybe this week and the week after) I was focused on ramps, maybe one of my favorite spring ingredients. Ramps tend to grow in the northeastern US and part of Canada, and so I…

Peruvian duck stew with yuca gnocchi

I’ve been on a make-your-own-carb kick lately (see rice noodles, pizza dough, and ravioli, though you’ll have to trust me on that one since there’s no blog post to prove it). Most recently, I expanded my repertoire to include gnocchi, but with a bit of a twist. I was already part way through cooking a Peruvian style…

Mafalde pasta with carrots and arugula

My kitchen is full of impulse buys from the neighborhood farmers market, spice markets from the places we’ve traveled to, and really good deals at Fairway that I couldn’t turn down. I have no plans for these ingredients when I buy them, but I appreciate the challenge of attempting to create a coherent dish out of…

Sous vide “Chinese” short ribs with rice noodles

Let me preface this post by saying that this is NOT a Chinese recipe. Not by any stretch of the imagination. But there’s also nothing in this recipe that is identifiably Italian, French, Korean, or anything else. Most people, at least those cooking in the traditions of the “Western” world, expect certain things of a…