Suzi's Blog

Orecchiette with Ricotta, Peas and Lemon Zest from Pasta by the CIA

Spring brings new and wonderful opportunities for pasta. From Pasta: Classic and Contemporary Pasta, Risotto, Crespelle and Polenta Recipes by The Culinary Institute of America, here’s a beautiful and marvelously satisfying elegant pasta dish. It’s filled with lots of spring peas. [Yes, you can use frozen but that spring flavor cannot be surpassed.] This recipe…

Read More »

Spaghetti with Garlic, Tomato, Mint and Fresh Tuna from PASTA by the CIA

Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA —  is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then you have an alternative: the series of cookbooks written by…

Read More »

Pasta by Design

This is about brilliance. And fun. And quirkiness. And pasta. By training, I am an applied mathematician. When people ask why I blog about food, the answer is simple: I like food and I like writing. My training as a math geek has taught me to appreciate elegance, whether it is in the form of…

Read More »

Butter, Fresh Sage and Walnut Sauce from Lidia Bastianich

With Thanksgiving behind us, but with frost on the ground, we can all use some lighter food with an autumn touch. Here’s a pasta sauce from Lidia’s Family Table that is deliciously different. This Butter, Fresh Sage, and Walnut Sauce is lovely over many pasta choices. Lydia’s book has recipes for freshly homemade walnut-flavored pasta,…

Read More »