Our hearts and prayers go out to the people hardest hit in NY and NJ. We are thinking of you and hope soon everyone will be back to full power and have fresh drinking water. I was scheduled to go NY to do several BonaChia® pasta demos at NYC Whole Foods Stores. Those have been cancelled, but I’m still
Don’t be afraid to try something new. Our dear friend, Peggy Lampman has concocted a delicious treat using Al Dente® Squid Ink Pasta and Squid. The recipe is here . She takes the fear out of squid pasta. I love the quote, “Al Dente’s squid ink pasta has a mild briny flavor of the sea.” Hope everyone
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
We made a series of these videos about a month back…just finishing up the editing. Our new Al Dente Organic Duets are made in small batches at our Whitmore Lake factory, but aren’t as widely available as our Classic line. You can find them at select retail outlets (such as Zingerman’s and Food Dance
We love finding great food blogs who share our love and passion for great cooking. Our friend Katie at goodLife {eats} is having a contest for your favorite pasta recipe. The prize? A bag of Al Dente pasta and Monique’s sauce—Good times! Another great blog for pasta lovers is once upon a feast. I plan
photo by Lisa Monahan A Special Pasta Dish for a Special Young Woman All of my kids have their designated favorite pasta dish named after them. Today, in celebration of my God Daughter’s graduation from Ferris State University, I would like to honor her by officially publishing Jenise’s Favorite on the Aldentecanoodler. Lisa Monahan, a
Julie’s Deviled Eggs Raining and cold outside, there was nothing but warmth in the air as we gathered at Richard and Jenny’s home to celebrate a friend’s birthday and the Equinox. I love deviled eggs, but these were the best! Julie treated us to lox and eggs and pesty devils from the book called Deviled
Finally, the answer to the question that I’ve been asked a million times. “How did I start Al Dente Pasta”? It is a long story. There’s no way around it. Now you’ll see why I take a deep breath every time someone asks. It began at the height of what I now refer to as