I know, I know……pasta is hardly considered a traditional Irish dish. And, I love potatoes, I really do. But this blog is all about pasta and since my specialty is finding ways to tie anything and everything to pasta, here goes. In this recipe, I am featuring green veggies (any will work) along with some
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
At a party on Saturday night, my long-time friend, Peggy Lampman noticed quite a crowd gathered around me and wondered what in the world I was talking about that had them so engrossed in the conversation. I’ll admit I was “talking shop” at a party, but no one seems to mind when you are telling
Every now and then I fantasize that Al Dente is a really BIG company with a really BIG budget and that I could do a really BIG and proper launch of our new BonaChia™ Pasta. Advertising and press releases announcing “Al Dente Pasta Company-first in world to put the ancient grain and uber nutritious chia
My morning revolves around (slowly) drinking my cup of cappuccino and (slowly) reading a newspaper or magazine. My family knows to never hurry me through this ritual. Thursdays are special because the annarbor.com is in print that day and I’ll admit I am an old-fashioned, love-to-touch-what-I-read, kind of person. I am also the type that
I’ve been getting very nostalgic these days. With Al Dente’s 30th anniversary coming up, I can’t help but think of all the people I’ve collaborated with over the years. Peggy Lampman is certainly one of them. Our lives have continuously intersected over the years and almost always around food. I honestly think Peggy loves pasta
Imagine my horror when I realized that February 7th had slipped by and I had missed National Fettuccine Alfredo Day! We ate pasta with leftover roasted chicken, mushrooms, spinach and bacon, and instead we should have celebrated with Chef Alex Young’s Chicken Alfredo. Chicken Alfredo with Mushrooms and Heirloom Tomatoes created by Chef Alex Young of
Our friend Peggy Lampman of Dinnerfeed.com and AnnArbor.com has a timely post: “Fortunate enough to call Michigan our home, we’ve only had to delve into our stockpile during snow storms and electrical outages, to date. Today’s pantry has some enticing ingredients that will provide a delicious meal in minutes. Basically the DNA of this recipe