Parties & People
a spring time pasta saladMemorial day pasta salad with cucumber and peas
Last week I got a last minute shout out to celebrate a friend’s birthday on her beautiful screened porch. It was going to be a wonderfully warm evening so decided I should whip up a quick pasta salad. Since I always have peas in my freezer, pasta in my pantry and usually at least one
Canada’s Rock Star Chef
Windsor, Canada is just one hour from us so I would have thought I would have been more aware of what is going on in the food scene in a country so close. That’s why I was shocked to not have Stefano Faita on my radar screen. Afterall, this guy is BIG! Chef/Cookbook Author/Restaurant Owner/TV
pasta wreath
I just can’t stop thinking about this beautiful Spinach Fettuccine Pasta wreath. This blog post was originally Kasha Varnishkes Fettuccine published on Dec. 2009. I think it would look great on any holiday buffet in 2012. I’m going to toss the cooked Spinach Fettuccine with pesto I made this summer and froze but you could easily use any jarred pesto.
Pasta, Yoga and Vegans
We travel to seek inspiration. Right? And in the case of people like myself and my good friend Kristin Cole, that inspiration often translates into new recipes. Sure enough, Kristin just sent me this recipe which was inspired during her time in Costa Rica where she was training to be a Yoga Instructor. At
Spicy Sesame Pasta and Gewurztraminer
Ahhh. If only every small town USA had the plethora of amazing food stores that bless the people living in Ann Arbor. I will say, however, there was a real void in the downtown area. Until Babo opened, that is. So super cool. Love the logo, the window dressing, the signage and the products! Not
David Rocco’s Salsa Bolognese with Al Dente® Garlic Parsley Fettuccine
Cook: Alexis Avila-founder of Prepped and Polished, eater of Al Dente pasta eater since 1980. Sous Chef: Sandy Avila-an Italian-American who knows Italian food. Where: Our kitchen in Wayland, Massachusetts Inspiration for Recipe: David Rocco Ingredients: 1 onion, finely chopped 1 stalk celery, finely chopped 1 large carrot, peeled and finely chopped 3 tbsp extra-virgin olive
Pasta Success!
As head of public relations and events for Wolverine CuiZine, the only student culinary magazine on U of M’s campus, I often have to plan fundraisers and social events for all members. When it came time to brainstorm a local restaurant or brand that would be
Wolverine CuiZine
Ever heard of Wolverine CuiZine? It’s Ann Arbor’s only student-run food publication. Clever name, smart staff. They hosted a Holiday Potluck and fund raiser last Friday night and served Al Dente Pasta. Hope they raised enough money to publish the magazine. Looks like they’re smart and good cooks. Try the super pasta bake recipe for your next potluck.
No FestiFoolin’
You could win a case of Al Dente Pasta and a $50 Zingerman’s gift certificate…. Not enough people in the world know about Ann Arbor’s annual FestiFools Parade. I want to change that. In my humble opinion, it’s what every college town needs. A perfect bridge connecting town and gown. On a personal level, it