Vegan spaghetti with chunky tomato sauce

It's Sam's birthday and she asked for spaghetti. I would have wanted to prepare something really special and a bit more elaborate but, alas, a storm raged all day and access to everything was limited. Worse, for a few hours this morning, the tap went dry. When water service … [Read more...]


Garlicky pasta with mixed vegetables

A variation of the classic pasta aglio e olio, this version has chunky vegetables, a little tomato paste and thinly sliced basil. Very much vegetarian. Vegan, in fact, if you don't top with cheese.Sam likes spirals but any pasta shape will taste just as delicious. She was … [Read more...]


Cooking with instant lasagna noodles

A lot of people are intimidated by lasagna. They think it's hard to make. It's not a difficult dish to pull off, actually, but it does take more work than most pasta dishes. The noodles have to be cooked and drained, two sauces must be prepared (often, red and white) and … [Read more...]


Eggplant, pesto and pomodoro spaghetti

Tomato (pomodoro, in Italian) sauce is great by itself especially to toss pasta with. It's rustic and comforting, and visually stimulating to boot. But plain tomato sauce can be even better -- tastier with layers of flavor that blend so seamlessly that you can't tell where … [Read more...]


How to make a delicious meatless macaroni salad

I made this for Sam but she's still having end-of-schoolyear fun with friends so she hasn't tasted it yet. It's really just macaroni salad. But because the usual chicken or ham in this very ordinary salad packs it with flavor, you take the meat away and you really have to do … [Read more...]


My favorite mac and cheese

I used to obsess over the best combination of cheeses to use for my mac and cheese. Then, I discovered that my obsession was so unnecessary. The creamiest and tastiest mac and cheese does not need the most expensive cheese or combination of cheeses. The trick is to cook the … [Read more...]


Lacto-vegetarian lasagne with pesto and Mornay sauce

If Mornay sauce doesn't sound familiar, there's no need to draw back in fear. It's just white sauce, really, B├ęchamel sauce (Besciamella to the Italians) to be more precise with grated cheese stirred in. This is a very easy recipe, very tasty, very creamy. It's based on a … [Read more...]