Dominique Eastwick

 Fresh Italian bread, crisp salad, and chilled white wine are the perfect additions for this easy, yet romantic, meal.   LINGUINE WITH PARSLEY & PARMESAN Photo by Jakub Kapusnak on Unsplash 8 oz. linguine 1 tsp. butter ⅓ cup onion, minced 2 garlic cloves, pressed 8 oz. sour cream at room temperature ½ tsp. cracked pepper 2 tbsp. fresh parsley, chopped 2 tbsp. Parmesan cheese, freshly grated Cook linguine as stated on package. Drain and set aside. Melt butter in a large skillet over medium heat. Add onion and garlic and sauté until softened. Stir often. Be careful not to let this burn or the sauce will be bitter. Remove from heat and cool. Stir in sour cream, pepper, and parsley. Mix with linguine. Warm over medium-low heat. Sprinkle with cheese and serve. Here's a little from Alicia's latest book. “When a train runs over a penny, the penny changes form, but it can still be a penny if I want it to be. Or, I can make it be something else...

Alicia Joseph is here with a delicious pasta bake that is not only easy to prepare, but freezes great and reheats perfectly. Rotelle pasta resembles little wheels with spikes. If you don't have rotelle, as I didn't when I wanted to cook this recipe, try campanelle which is another curved pasta and it worked great for me. The kitchen is all yours, Alicia!   Rotelle Ricotta Bake 1 (16oz) pkg. rotelle (corkscrew) pasta  1 (8oz) pkg. sliced part-skim mozzarella cheese  1 (10 oz) pkg. frozen chopped spinach, thawed  3 eggs  1 (15 1/2 oz) carton part-skim ricotta cheese  1 (14 oz) jar marinara sauce  ⅔ cup grated Parmesan cheese or Romano cheese  1 tsp. salt to taste  ½ tsp. ground black pepper  ½ tsp. basil, optional  ½ tsp. garlic powder, optional   Heat oven to 375°F.  Cook rotelle according to package directions. Drain.  Butter a 13 X 9 inch baking pan. Cut mozzarella into ¾ inch st...

by Viki Lyn I was raised in a family of chefs. My grandfather left his hometown in Italy as a young lad, and crossed the Atlantic Ocean during the early 20th century. From New York City, he boarded a train to California. He had work lined up in San Francisco as a sous chef in a prestigious hotel where he learned his trade. My father inherited my grandfather’s love of food and was an excellent cook. My father never measured anything, so when he wrote down a recipe it was a pinch of this and handful of that. This recipe is all about a pinch of this and a handful of that. You can add whatever you have in the fridge…be creative…and have fun. Light Pasta Sauce Start with simmering garlic in olive oil. Stir occasionally. Adjust heat as needed so you don't burn the garlic. Snoop around your vegetable bin and decide which veggies to use. The only essential vegetable is the tomato! I’m partial to my old standbys: Mushrooms Fresh Tomatoes Zucchinis Red Bell Pepper Chop ...

Author Susan Lodge , is here with a delicious recipe that is easy and delicious. Take it away, Susan. The world moves faster now and we all have time crunches that take away from home cooking. But here is the perfect meal for when you are really pressed to feed the family.   Quick Pasta Bake 300gm (10oz) dried pasta Penne works well 1 large onion chopped 3 garlic cloves peeled and crushed 4 rashers of thick bacon cooked and chopped into bite size pieces 1-2 tbsp. of olive oil  125 ml (4 oz) water or wine  400gm (14 oz) tin of plum tomatoes. 1 tsp. dried mixed herbs  110 gm (4oz) of hard cheese grated or mozzarella sliced. Salt to taste Pepper to taste  Preheat oven to 180°C or 350°F.  Cook the pasta for the prescribed time on the packet. In a large pan gently fry the onions and garlic in the olive oil for a few minutes until soft and transparent. Add tomatoes, water/wine, bacon, and mixed herbs. Season with salt and pepper. Simme...