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…

Pink pepper pasta

This five ingredient pasta is an elegant weeknight meal or great accompaniment to a hearty main dish. Inspired by a pasta from Lilia, in Brooklyn.

Mexican salsas – salsa verde and salsa borracha (drunken salsa)

If you’re not astounded by how bad most store-bought salsas are, you should be. For starters, they tend to have entirely too much tomato in them. Most Mexican salsas do not have a lot of red tomatoes in them. Store-bough salsa are also often oddly sweet. Though I don’t have a bottle of Pace Picante…