Ginger Soba Noodles / Pasta With Meat & Fennel Ragu / 3 Black Pudding Recipes

Blog Post & Recipe: Ginger Soba Noodles Recipe

You can certainly make the dressing a day or two ahead of time. Just give it a good shake and a taste before using - then adjust the salt and balance if needed.

Blog Post & Recipe: It's the small things that make a difference - Pasta With Meat and Fennel Ragu

In this meat sauce or ragú, I have substituted the usual celery stick with fennel and added fennel seeds as well, they have a more rounded and sweeter flavour than the vegetable.

Blog Post & Recipes: Things to do with (Estonian) black pudding aka verikäkk

Verikäkk is basically a dense black pudding (also known as blood pudding or blood dumpling). It's a mixture of (usually pig's) blood, flour (rye, barley or wheat), fried onions, lard/bacon and seasonings.

Fried black pudding with sour cream ... Fried black pudding ... Fried black pudding crisps

Eggplant Parmesan Sliders / Mussel Conchiglie / How to Cook Perfect Welsh Rarebit

Blog Post & Recipe: Eggplant Parmesan Sliders

Top off the patties with homemade tomato sauce and a slice of fresh, melted mozzarella

Blog Post & Recipe: Mussel Conchiglie

Despite the cream, it tastes light and fresh but luxurious too. The shells are very good at scooping up the sauce and hiding mussels within them. Of course I had to put my own spin on it and add some lemon zest for some citrus flavour that I find essential with seafood.

Blog Post & Recipe: How to cook perfect welsh rarebit

Most rarebit recipes, with the exception of Nigel Slater's quick version, loosen the cheese with a liquid: milk or ale, in Jane Grigson's version; cider for Cheese Society; port for Mrs Beeton; or stout, which comes with the weighty recommendations of both Mark Hix and the Bareham / Hopkinson team.

Plum & Vanilla Jam / Mapo Tofu Ramen / Gruyere Bacon Leek & Sun Dried Tomato Spätzle

Blog Post & Recipe: plum & vanilla jam

Ever since I made this luscious Cherry & Vanilla Jam, I realised vanilla is the most wonderful thing you can add to jam.

Blog Post & Recipe: Mapo Tofu Ramen (Mabo Ramen)

So here’s my version, which involved slightly tweaking my mapo tofu recipe to accommodate the addition of chicken broth and noodles. It’s not quite as thick as the version I had in Yokohama, but you can certainly change that by doubling or tripling the cornstarch-mixed-with-water amount.

Blog Post & Recipe: Gruyere Bacon Leek and Sun Dried Tomato Spätzle

Spätzle is made from flour, eggs, water, and salt. Comparing it to Italian pasta, the spätzle dough is moister and softer, like a thick runny cake batter. The dough therefore cannot be rolled out as is the case with Italian pasta dough. Instead a special spätzle-press or a spätzle sieve is needed to form the spätzle noodles, which are then dropped into boiling water. The classic way to form these noodles however is to spread the dough over a wet wooden cutting-board and cut thin strips of dough with a knife, scraping the strips into boiling salt water.

Guacamole / 3 Vegetarian Recipes from Yotem Ottolenghi / 3 Recipes Inspired by Sri Lanka

Blog Post & Recipe: How To Make Guacamole

This is not just a guacamole recipe and preparation, it’s a broader lesson about aromatics and acid and using seasonal foods.

Article & Recipe: A Chef Who Is Vegetarian in Fame if Not in Fact

[Yotam Ottolenghi's] culinary philosophy might be summed up as “Cook food less.” “I keep an ingredient very close to what it looks like naturally,” he said. “I take a vegetable and blanch it, leave it nearly raw. Or grill it and leave the color and the flavor at the center to enjoy.”

Chard Cakes With Sorrel Sauce ... Pasta and Fried Zucchini Salad ... Watercress, Pistachio and Orange-Blossom Salad

Article & Recipes: Hugh Fearnley-Whittingstall's Sri Lankan recipes

I'm getting exotic with the local and the home-grown, spicing up my greens from the garden with Sri Lankan flavours, tossing them with homemade curry powder, finishing them with a dash of coconut milk and dishing them up with improvised sambals. It's not an exercise in authenticity by any means, but by goodness it's delicious.

Spring onions and greens with coconut milk ... Bream curry ... Coconut roti

4 Asparagus Recipes / Potato & Bacon Frittata / Cooking White Fish

Article & Recipes: Top tips: Mark Hix cooks with asparagus

Deep-fried turkey egg with asparagus ... Strozzapreti with cuttlefish and asparagus ... Cured pork loin with sweet and sour shaved raw asparagus ... Chicken and asparagus broth

Article & Recipe: The eggs have it

Frittatas are easy to make, delicious and nutritious, so they tick all the boxes for the beginner cook ... Once you know how to make them you can vary the fillings to suit your budget and tastebuds; they are a great way to use up leftovers and make a not-so-cheap ingredient go further.

Potato and Bacon Frittata

Article & recipes: Broiled, Sautéed, Roasted, Poached

The chart on the following page provides ideas for cooking 1½ pounds of white fillet, whether whole or cut into individual portions. None of these recipes take more than half an hour from start to finish; thicker pieces of fish will cook in 15 minutes or less, thinner pieces in under 10. You can tell that any fillet is done when it’s opaque and a thin-bladed knife meets little resistance when you use it to poke the thickest part of the fish.

Cep Ravioli, Sage & Toasted Nut Butter / Spring Vegetable Ragout & Spring Vegetables Baked in Parchment / Pasta e Broccoli

Article & Recipes & Pictures: Raymond Blanc's cep ravioli, sage and toasted nut butter recipe

Ravioli is a dish of endless variation, and learning how to make it from scratch is a technique well worth mastering

Article & Recipes: The California Cook: Seasonal vegetable stew is easy, delicious

The basic rules for vegetable stews are few, but they are simple: You want some onions; you want whole cloves of garlic, preferably unpeeled; you want some lettuces or greens for moisture; and you want butter … lots of butter.

Recipes: Ragout of spring vegetables and spring vegetables baked in parchment

Blog Post & Recipe: Dinner Tonight: Pasta e Broccoli

What really works with the famous pasta e broccoli is that if you cook it long enough, the parboiled broccoli breaks up into the pasta and almost melts into a pasta-clinging sauce when combined with the cooking water. Increasing the ratio of broccoli-to-pasta not only makes the dish a bit healthier, but better too.

Strozzapreti with Broccoli Rabe / Beetroot Fritters / Purple Potato & Micro Greens Salad

Blog Post & Recipe: Strozzapreti with Broccoli Rabe

Chili flakes and sliced garlic join olive oil in a hot pan, followed by a big handful of broccoli rabe. The rabe cooks down, the pasta boils away, and when both are done, they marry in a big, deep bowl, with equal parts parmesan and pecorino romano.

Blog Post & Recipe: Beetroot fritters

In the end (largely through my own lack of skill and/or patience), these turned out more like thick burger patties and less like the fritters they were supposed to be. I'm going to claim that it was intentional though - I reckon they'd be fantastic on a bun with a bit more salad.

Blog Post & Recipe: Purple Potato & Micro Greens Salad

They are very seasonal and a little more work cleaning than regular spuds since they are small and knobbly but watching everyone’s face when you serve them is certainly worth the effort. They taste like a ‘new’ season baby potato, a little sweeter than regular spuds.

Basic Granola / Baked Farro Pasta / Broiled Mussels

Blog Post & Recipe: Basic Granola Formula

... when it comes to oven-baked granola, I find that what one needs isn't really a recipe, but rather a formula.

Blog Post & Recipe: Baked Farro Pasta Recipe

It's a cold weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. The sort of thing you can prep a day or two ahead of time, then bake when convenient.

Blog Post & Recipe: broiled mussels

And so when they suggested that I steam mussels open in wine, slather them with butter compounded with parsley, garlic, smoked paprika and salt and broil them until the butter is bubbly and serve at a party, I immediately wanted to do just that.

Quinoa Paella / Soggy-Bottomed Bread Loaves / Cantaloupe Pasta

Blog Post & Recipe: Build a vegan-friendly paella on foundation of quinoa

Recipe included with this story: Vegan Quinoa Paella With Roasted Chorizo and Kale, Saffron-Lemon Aioli, Fresh Oregano Chimichurri

Article: Food for Fort: Black pudding, misshapen loaves, heavy pans and ricotta substitutes

I've just started using a gas oven for the first time and I'm having a problem with bread-making. While the tops of my loaves bake nicely, the bottoms stay soggy and uncooked.

Blog Post & Recipe: A Mezzaluna and the Most Unusual Pasta Dish I've Had in a Long While

Add a jar of good anchovies – Carol’s preference is for anchovies in a jar rather than a tin – and cook until they melt. Peel, seed and cut a cantaloupe into large bite-size chunks – a cantaloupe for 4 people is what Carol said.

Pea Shoot Pizza / Pasta With Peas, Prosciutto & Lettuce / Braising Tips

Blof Post & Recipe: Top This: How to Use Pea Shoots (Dou Miao) on Pizza

"Hey, the texture of these pea shoots reminds me of sautéed broccoli rabe," I told Girl Slice. And then my grease-addled brain instantly made the leap to ... pizza topping!

Blog Post & Recipe & Video: Using Meat Mainly for Flavor

In this recipe — pasta with spring vegetables — the meat is literally a garnish, but one with huge impact. hat meat is prosciutto, and it’s briefly cooked in a bit of oil, which accomplishes two things ...

Pasta With Peas, Prosciutto and Lettuce

Blog Post & Recipe: how to master the gentle art of braising – even for vegetarians

tips for successful braising ... lower temperatures for longer time are best ... aromatic veg make a difference ... get things simmering on the stove first ... regular checking & turning helps ... use a ‘cartouche’ ... be prepared to top up the liquid ... be prepared to reduce down the liquid ... braises improve with time

braised mushrooms

Butternut Squash Carbonara / Barley Risotto / Matching Pasta to Sauce

Blog Post & Recipe: Butternut Squash Carbonara

Since butternut squash is easiest to use in cube form I wanted to use a pasta that would go better with it and I thought that orecchiette would work well if I cut the squash small enough to be cupped by the little ear shaped pasta.

Blog Post & Recipe: irresistible barley risotto

Somehow, this combination of barley cooked with dry marsala and red wine somehow tastes like this incredibly meaty dish, and the closest thing is a few tablespoons of butter, and some chicken stock, easily replaceable by olive oil and vegetable stock.

Article: When Pasta Met Sauce: A guide to which sauces go best with which noodles

Certain pastas are best eaten with certain sauces. Others work well with a wide variety of sauces—the workhorse pastas, like farfalle. The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces, but similar to wine pairing, it’s not always that simple.

Fennel-Pastrami Gratin / Roasted Marrow Bones with Parsley Salad / One Blogger's Most Popular Posts of 2009

Blog Post & Recipe: Fennel-Pastrami Gratin (this recipe is an entry in a mass fennel-recipe gathering).

Give a fennel some pastrami and they let go of their guards. So imagine what a fennel, fronds and toasted seeds included, would become if cooked in cream with layers of pastrami and yukon gold potatoes.

Blog Post & Recipe: The Greatest Form of Flattery: Blatantly Copying Fergus Henderson’s Roasted Marrow Bones with Parsley Salad

If you can’t find marrow bones (we used beef bones, but veal are very popular as well), talk with your butcher about ordering some. They freeze well and can be used to thicken soups ... and stocks if you prefer not to have them roasted.

Blog Post: Top Ten from 2009

I’ve figured out how to see which recipes received the most attention from readers. So here are the 10 most popular with readers according to the blog counter I use ...

Spaghetti and Meatballs Cake ... Chocolate Zucchini Cake ... Strawberry Tiramisu ... Grilled Shrimp and Bulgur Salad ... Candied Orange Peel ... Stuffed Zucchini ... Zucchini Cheese Scones ... How To Make Homemade Pasta ... Pumpkin Ravioli with Walnut Cream Sauce ... Side Dish Salads

Suet / Mushroom Marsala Pasta / 25 Years of the LA Times' Favourite Recipes

Article: Suet's come to this: the perfect pudding fat

Suet fat is one of the key ingredients in Christmas pudding but, even in December, it's hard to find in Melbourne ... Dennis Miles at Hobson's Bay Old Style Butchery in Williamstown says he always has some suet on hand, but few people buy it.

Blog Post & Recipe: mushroom marsala pasta with artichokes

The only note I’d make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick.

Article & Recipes: Opening the vault: 25 years of our best recipes

The L.A. Times Test Kitchen tests hundreds of recipes a year. So coming up with our favorite recipes of 2009 is not an easy task. As the L.A. Times Food staff winnows down the list to 10 favorites, we decided to throw open the vault of the "best of" lists from year's past.

The Top 12 Recipes of 1985 ...

The Top 12 Recipes of 1986 ...

Etc

Teatime Baking / Savoy Cabbage Pasta / Turkey Stuffing

Article & Recipes: Hugh Fearnley-Whittingstall's teatime treats recipes

Crumpets ... Muffins ... Potato farls

Blog Post & Recipe: A Wintery Pasta

It’s one of my favourite winter recipes though as, aside from being really tasty, the greens and herbs and brown pasta give this dish a really wholesome feeling.

Savoy Cabbage, Anchovy and Herb Pasta

Article & Recipes: A Stuffing Strategy Grandma Understood

Spiced Apple-Sausage Stuffing with Cranberries and Brandy ... Lemon Barley Stuffing with Shiitakes, Hazelnuts and Chive Butter ... Shrimp and Roasted Sweet Potato Hash Stuffing

Baked Halloumi / Baked Feta / Cooking Pasta

Blog Post & Recipe: Baked Halloumi

Baked Halloumi with Honey and Thyme

Blog Post & Recipe: Baked Feta

A thick slice of feta is baked with some oil and herbs and vegetables and then eaten warm from the oven. We enjoyed this with a giant salad and slices of crusty baguette.

Article: How to cook pasta

Matthew Fort offers the benefit of his long experience of cooking pasta below

Plus, click here for our interactive guide to types of pasta and links to a dozen classic recipes from the Silver Spoon pasta book and let us know what you think over here on the food blog

Chicken Mug-Pies / Pot Roasted Chicken / Fennel & Olive Pasta on a Fried Egg

Blog Post & Recipe: Chicken Mug-Pies

I baked all of them at once, and refrigerated half for another night, covered in foil; they reheated nicely in the oven at 350F for 20-30 minutes, keeping the foil on to protect the crusts from over-browning.

Blog Post & Recipe: Pot Roasted Chicken for Rainy Autumn Days

I used to make it in a Crockpot when I was very busy and it would cook all day until we needed it. Nowadays I don’t have such a thing and I’ve reverted back to the way my grandmother would have cooked it, in a heavy covered Dutch oven.

Blog Post & Recipe: Fennel & Kalamata olive pasta on fried egg

Thick bucatini pasta coated in a sweet red sauce and topped with diced kalamata olives and sautéed fennel. Served on top of a perfectly fried egg! The yolk adds so much to the flavor of the red sauce.

So the trick to making sauce that tastes like it’s been simmering for hours is to cook it down to a thick pasty texture and then rehydrate it by adding a ladle or two of starchy pasta water to the pan. You should also use tongs ...

Coconut Barley Pilaf With Corn, Chicken and Cashews. Tomato Confit. Baked Ziti

Recipe: Coconut Barley Pilaf With Corn, Chicken and Cashews, which comes with and introductory article about the cook, her cat, and her shrivelling ears of summer corn.

While the pilaf simmered, I contemplated the large hunk of poultry in front of me.

Article & Recipes: Caramelized Tomato Confit

This isn’t really, truly a confit.

It’s almost a confit. It has both sugar syrup and olive oil in it, both of which can be used to cover and preserve the item in question, which in this case is caramelized tomatoes.

Technically, since I am not meaning for the sugar and the oil to preserve the caramelized tomatoes , I guess we should call this a relish ...

Blog Post & Recipe: Dinner Tonight: Baked Ziti

But baked ziti is all about the abundant combination of sauce, pasta, and cheese. It's heavy, filling, and meant to be an indulgence [...] The great thing about this recipe is that, as the cookbook advertises, everything happens in one pot. So the pasta literally cooks in the sauce, sucking up as much of the tomato flavor as it can possibly manage. Relatively light on the cheese, this substitutes a bit of heavy cream, which oddly makes the whole dish feel light.

Freezing Meat. Roasting Spuds. 30 Tomato Recipes.

Blog Post: Wrap meat for freezing as airtight as you can

Food with freezer burn is still safe to eat, but the quality is often so poor you might not want to go to the trouble of cooking it. To keep this from happening, you need to limit the food's exposure to air to encourage the water molecules to stay where they belong.

Blog Post & Recipe: the perfect spud: how to roast potatoes

i. Potato variety ... ii. To peel or not to peel? ... iii. Simmer first ... iv. Choice of oil or fat ... v. Roasting pan choice ... vi. Preheating the pan and oil ... vii. Oven temperature ... viii. Choice of flavourings ... ix. To crush or not?

crisp crushed roast potatoes

Article & Recipes: 30 days of ripe tomatoes

See the sidebar for links to more recipes.

1 Pa' amb tomaquet ... 2 Pasta with fresh tomatoes ... 3 Pasta with quickly cooked tomatoes ... 4 Pasta with tomato sauce ... 5 Tomato butter ... 6 Tomato and white bean salad ... 7 True gazpacho ... 8 Crostini with goat cheese and tomatoes ... 9 Tomato salad with pickled shallots and goat cheese croutons ... 10 Tomato summer pudding ... 11 Tomato confit I ... 12 Tomato confit II ... 13 Sautéed cherry tomatoes ... 14 Spaghetti with tuna and spicy tomatoes ... 15 Individual lasagna with slow-roasted tomatoes and pesto ... 16 Stuffed tomatoes with garlicky bread crumbs ...

... and then fourteen more recipes on the next page

Puttanesca. Fried Pig's Tail. Cotechino with Red Lentil Stew.

Blog Post & Recipe: Desperate dinners - good food from the cupboard (via Limes & Lycopene)

Canned tomatoes, mashed anchovies, capers and pasta. These ingredients, staples from the kitchen cupboard, are the basis for one of the best desperate dinners: pasta puttanesca.

Blog Post & Recipe: The Nasty Bits: Crisp Fried Pig's Tail

I want to make the case that pigs' tails contain everything desirable in the pig, and in exactly the right proportions. Unlike oxtail, the tails of pigs come with the skin intact so that each segment is a perfect cross-section of skin, fat, tendon, and meat [...] a tail is a little porky universe unto itself ...

Blog Post & Recipe: Cotechino with Red Lentil Stew

Cotechino is a large thick sausage, lightly spiced and made from all sorts of bits of pork and a generous quality of it's fat. It's first boiled for a few hours and when sliced the combination of ingredients leads to a wonderfully gelatinous treat. To balance the richness of the dish, lentils are the favoured companion.

Fish Pie. Pasta with Tuna and Capers. 22 Pasta Dishes.

Blog Post & Recipe: Fish Pie

Pies are also a good way of using up ingredients in this case languishing frozen scallops and salmon neither of which standout enough to be principal but contributing delicious texture in a pie.

Blog Post & Recipe: Pasta with Tuna and Capers in White Wine Sauce

Here's a little secret: olive oil-packed canned tuna, chili pepper flakes, and pasta is a master combination [...] Regarding tuna packed in water, I've tried it and believe me, it doesn't work (dry, tastes bad). You need to use tuna packed in olive oil.

Blog Post & Recipe 22 Fast, Fresh Pasta Dishes for Weeknight Suppers

Pasta with Brown Butter and Fried Sage ... Pasta with Mint Pesto, Peas and Ricotta Salata ... Velvety Broccoli and Feta Pasta ... Pasta alla Norma ... Rich No-Cream Wild Mushroom Pasta Sauce ... Orecchiette with Sausage and Kale ... Easy Homemade Macaroni and Cheese ... 3-Sausage Pasta Sauce ... Pasta Carbonara ... Anelletti Pasta with Sausage and Greens ... Quick Lunch Pasta with Greens, Mushrooms and Meats ... Italian Chicken Salad ... Roasted Garlic, Olive and Tomato Pasta Salad ... Lemony Ricotta Pasta with Basil ... Lemon Pepper Pasta with Capers ... Pasta with Pesto ... Basic Tomato Sauce (with Optional Zing!) ... Pasta with Butternut Squash, Sage, and Pine Nuts ... Greek Chicken Pasta with Olives and Feta ... Spinach Pesto Pasta with Fresh Peas and Mushrooms ... Ridiculously Quick Pasta al Pomodoro ... Broccoli and Feta Pasta Salad