Suzi's Blog

Strings and Beans from Modern Pasta

From Pasta Modern by Francine Sagan comes this complex vegetarian dish. Not complex to prepare, but on so complex in flavor, so satisfying that you will not be asking yourself: where are the meatballs? The delight here is the string beans, cooked with tomatoes, garlic and pepper flakes, and simmered until they are ready to…

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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…

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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…

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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…

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