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By Julie Rothman, For The Baltimore Sun | July 8, 2014
Sheila Hunter of Severna Park was hoping someone would have the recipe for a one-dish baked pasta entree that does not require cooking the pasta first. She said the recipe was printed on the label of a pasta sauce (she doesn't recall which one) back in the 1990s. Hunter hasn't been able to find the pasta sauce in stores for a long time and did not write down the recipe because she always just followed the directions on the jar. She said the dish was easy and made a tasty hot main dish that could feed a family of five.
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By Kit Waskom Pollard and For the Baltimore Sun | October 7, 2014
Over the summer, Harbor East favorite Pazo shifted its focus from Spanish food to Italian, featuring dishes like this spicy lobster pasta. Pairing freshly cooked lobster with Fresno chili-spiked tomato sauce, Chef Julian Marucci creates a fabulous special occasion dish that's easy to re-create at home. Marucci makes good use of the whole lobster, incorporating the cooked shells to create stock that infuses tomato sauce with the crustacean's unique flavor. The addition of hot Fresno pepper gives the sauce extra -- and welcome -- verve.
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FEATURES
By Karol V. Menzie and Karol V. Menzie,SUN STAFF | September 20, 1995
The meeting ran late and now you're late to pick up your daughter from the sitter, your son has to get to soccer practice, the dog has to go to the vet's and Dad is hungry after a business trip. How are you going to get something for dinner?No problem. If you've got pasta, you've got a meal. A pot of boiling water, a handful of ingredients -- and no more than 30 minutes later, you can deliver a hit."I think pasta makes you feel good," said Michele Urvater, author of "Monday to Friday Pasta" (Workman, $12.95 paperback)
FEATURES
By Kit Waskom Pollard and For The Baltimore Sun | October 1, 2014
At The Arthouse in Hampden, Chef Jordi Miller uses simple ingredients to create pizzas and pastas that are fresh, creative and delicious. Here, she makes the most of Maryland crabmeat and asparagus, combining them with fresh pappardelle and a mustardy cream sauce. Instead of making your own pasta, you can substitute your favorite store-bought brand. But for adventurous home cooks, the paper-thin pappardelle will require a pasta roller. “Cheap ones start at around $20 and will suit your purposes,” says Miller.
NEWS
By SAM SESSA and SAM SESSA,SUN REPORTER | October 4, 2006
Liberatore's 9712 Groffs Mill Drive, Owings Mills -- 410-356-3100 Hours --11 a.m.-9 p.m. Mondays, 11 a.m.-10 p.m. Tuesdays-Thursdays; 11 a.m.-11 p.m. Fridays-Saturdays; 4 p.m.-9 p.m. Sundays Restaurant's estimate --15-20 minutes Ready in --17 minutes These potato gnocchi, $11.50, came in a tasty, well-seasoned marinara sauce. The gnocchi themselves were good, and the light, refreshing sauce made them better. Nothing came on the side.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | May 26, 2010
Eris Weaver from Cotati, Calif., was looking for a recipe for a pasta salad made with salmon, peas and cottage cheese in the dressing. We had no luck locating the actual recipe, which the reader said came from a newsletter put out by Pacific Gas and Electric sometime in the mid- to late-1980s. However, it seemed like it was worth some research to try and find something similar. This is the time of year when cold pasta salads can make for a wonderful meal, and the combination sounded appetizing.
EXPLORE
By Donna Ellis | February 1, 2012
Whatever Punxsutawny Phil predicts today, we can rest assured that there's more cold weather ahead. And, as we all know, cold weather calls for comfort food. Actually, any excuse for comfort food will do, but setting out to prepare tummy-warming fuel for body and soul is particularly satisfying this time of year. Without getting into what defines comfort food for each person, some kind of pasta, aka noodles, makes the Top 10 list for virtually everyone on the planet - or at least this half of it. And since we welcome the opportunity to heat up the kitchen, some kind of baked pasta dish seems to smack of nirvana.
NEWS
By Sam Sessa and Sam Sessa,Sun reporter | July 4, 2007
GlasZ Cafe Stella Notte Ristorante 8809 Baltimore National Pike, Ellicott City -- 410-461-1122 Hours --11 a.m.-9 p.m. Mondays-Thursdays; 11:30 a.m.-10 p.m. Fridays-Saturdays; 11 a.m.-8 p.m. Sundays In and out in --6 minutes This creamy 5-ounce side of pasta salad only cost $1.58 but didn't really impress us. It was just OK. Know of a good carryout place? Write to sam.sessa@baltsun.com.
FEATURES
By Maria Hiaasen | September 24, 1997
* Item: Butterball Chicken Requests, Crispy Baked Breasts* What you get: 14 ounces, or 4 servings* Cost: $4.29* Preparation time: About 20 minutes in conventional oven* Review: Unlike the frozen, fat-free, chicken breast tenders I've tried, these have a normal consistency and decent taste. They don't qualify as low fat (a third of the calories are fat calories), but you'll feel less guilty knowing they're baked instead of fried. I recommend the Italian, lemon pepper or Parmesan over the original flavor.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | February 1, 1995
The tastes in this dish are so rich and deluxe, your family or guests will think you've been cooking for hours, but the meal can be prepared in less than 30 minutes. Bringing the water to boil for the pasta takes more time than anything else.This menu is quite showy even with the short preparation time. Yes, you do need to love mushrooms to fully appreciate the assortment in the creamy sauce lightly tinged with curry.Many of the wild mushrooms are now available in supermarkets and this recipe puts them to good use. Wild, exotic mushrooms (( can have a stronger flavor than the more common, cultivated button mushrooms and they also have an interesting texture which some liken to meat.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | July 8, 2014
Sheila Hunter of Severna Park was hoping someone would have the recipe for a one-dish baked pasta entree that does not require cooking the pasta first. She said the recipe was printed on the label of a pasta sauce (she doesn't recall which one) back in the 1990s. Hunter hasn't been able to find the pasta sauce in stores for a long time and did not write down the recipe because she always just followed the directions on the jar. She said the dish was easy and made a tasty hot main dish that could feed a family of five.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | September 26, 2013
Bottega, a just-opened restaurant in Charles North, is not one of your bigger restaurants. "We know that we are tiny," is how owner Adrien Aeschliman describes the new BYOB. He said his goal with Bottega was to create "a place I would want next door to my home. " Bottega seats about 15 comfortably, and mostly at a communal dining table. On its first official Friday night of operation, the restaurant was full, for the most part, with industry types and other well-wishers.  Bottega has done little in the way of publicity, but it does have a handsome minimalist website and  well-maintained Facebook page , with photographs documenting the frequently, if not daily, changing lineup on Bottega's chalkboard menu.
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | August 28, 2013
"So, it looks like Farmer Emma is offering some extra tomatoes this week at the CSA," I said to my husband. "Can you grab a few while you are picking up our share at Moon Valley?" I kind of wish I had read Emma Williams' email to our CSA group a little more closely. In addition to our quart of tomatoes (and loads of vegetables), she was offering everyone another five pounds of tomatoes. I didn't realize how many that was until they were sitting in a colander on the kitchen countertop.
FEATURES
By Kit Waskom Pollard
For The Baltimore Sun
| June 17, 2013
Gia Daniella learned to cook from her mother, Giovanna Blattermann, a first-generation American who moved from Sicily to Baltimore's Little Italy as a girl. Today, Gia passes along that knowledge to her children in the kitchen of Café Gia, the Little Italy restaurant she owns with her mom. Gia's children, 4-and-a-half-year-old Luca and 10-month-old Giada, help her in small ways as she teaches them the ins and outs of Italian cuisine. "Luca loves setting the table while I do extensive cooking," she said.
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | June 13, 2013
In the middle of spin class this morning, I went into a bit of a panic. I still had a big bag of Swish chard, a big bag of mixed lettuces and a half a bag of spinach left in the fridge. And the next pick-up was just two days away! I decided to tackle the Swiss chard despite the fact that when I mentioned it the other day to a bunch of people who love vegetables, they immediately said something to the effect of "ick. " I found a recipe -- again from Everyday Food (my index was still sitting on the kitchen counter and it seemed the fastest thing to do)
NEWS
By Jessica Anderson, The Baltimore Sun | June 5, 2013
The owner of Basta Pasta restaurants in Fallston and Timonium is accused of sexually harassing employees, including teenagers, according to a lawsuit filed Wednesday by the U.S. Equal Employment Opportunity Commission. The EEOC suit, filed in U.S. District Court in Baltimore, alleges that owner Michael Sakellis, repeatedly would inappropriately touch or would make sexual comments toward female employees, some of whom were teenagers. One female employee said she was given alcohol, which she believed was drugged in an attempt to sexually assault her, the suit says.
NEWS
By Joe Gray and Joe Gray,Chicago Tribune | March 5, 2008
This pasta dish features Italian flavors, but I'm sure many would point out that Italians don't put chicken in their pasta dishes. Instead, they would serve it as a second course. But who has time to eat that way on busy weeknights? So this recipe incorporates quickly sauteed chicken, using easy-to-cut-up tenders. To save money, you can use whole chicken breasts and cut them up yourself. Buy good-quality pitted olives by-the-pound at the olive bars featured in many supermarkets. Joe Gray writes for the Chicago Tribune, which provided the recipe analysis.
ENTERTAINMENT
By Kathryn Higham and Kathryn Higham,Special to the Sun | April 29, 1999
It was some of the best pasta in recent memory. Fettuccine in a saffron-colored cream with nuggets of lobster, shrimp and crab. The sauce was a revelation -- so light that it didn't weigh down the noodles, so delicately flavored that it didn't mask the sweet essence of seafood nestled on top.The chef behind this beautiful dish is Aniello Scotto, who along with his wife, Christa, owns Scotto's Cafe. We sampled the seafood-laden fettuccine crostacei on a Wednesday night, when Scotto's offers its prix-fixe menu for $21.95.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | February 21, 2013
Anna Di Pierno's little charmer of a restaurant has been around for about seven years, operating under the name Pasta Blitz. If you go looking for it, though, look for Il Basilico. Di Pierno has taken a deliberate approach to the name change, but the transition is almost complete. The neon sign above the restaurant, located in a Timonium strip mall, still carries the old name, but virtually everything inside is now emblazoned with the Il Basilico logo. The menu has been changing gradually, too. The main part still consists of Italian-American favorites - lots of them - things like veal Parmigiana, homemade lasagna Bolognese and chicken cacciatore.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | September 9, 2012
Martha Socolar from Baltimore was looking for a recipe for a pasta salad with turkey that she said was printed on a box of Mueller's shell pasta in the mid-1990s. She said the recipe was on the box for a long time, but she never copied it down. Sue Housel from Eldersburg shared a recipe for a mandarin turkey pasta salad that she cut from a box of Mueller's shells many years ago that she hoped might be the one that Socolar was in search of. Even if this is not the exact recipe that Socolar remembers, it is one that she and her family are likely to enjoy.
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