Call me a culinary thief, but I love cooking passed-down family recipes from other peoples’ families. I say that with a bit of mischievousness because usually, the recipe-writer—the nonna, ...
https://noteatingoutinny.com/2019/05/08/easy-like-sunday-sauce/
What doesn’t taste good in a dumpling? Good question. Another: Is there any festive occasion whose theme can’t be dumpli-fied? I say there is definitely not. So when Super Bowl LII weekend w...
https://noteatingoutinny.com/2018/02/05/philly-cheesesteak-dumplings/
Late fall, when the heaters turn on and the skies turn gusty and gray, is the start of dinner party season for me. The days of strolling around and sitting down in the park for an impromptu picn...
https://noteatingoutinny.com/2017/12/13/italian-sub-lasagna/
A good gourd goes a long way. So does a package of wonton skins. Both ingredients have been known to travel afar, to unlikely juxtapositions and international cuisines. So when you’ve got a lot...
https://noteatingoutinny.com/2017/10/26/winter-squash-wontons-two-ways/
The tournament is on! The contenders? You versus Harvest Season, in a game of you trying to cook and eat up CSA veggies, garden veggies, or veggies that looked too good not to pick up at the fa...
https://noteatingoutinny.com/2017/07/10/paccheri-pasta-with-green-puree-and-peas/
When my mother first came to the US from Taiwan, she found the food here a little difficult to embrace. Except for spaghetti. Slurping up long, slippery strands of pasta was a familiar sensation...
Here’s another notch to add to a wall of recipes that includes the Cheeseburger Dumplings, Buffalo Chicken Dumplings, Broccoli Cheddar Dumplings, Apple Brown Sugar Dumplings, and the Hot Dogpl...
https://noteatingoutinny.com/2016/09/18/pepperoni-pizza-dumplings/
Summer comes as a sudden burst in New York City, a gushing declaration of heat, humidity and sun. Like a blast of fireworks or a Memorial Day hibachi grill, the heat is suddenly on for the long ...
https://noteatingoutinny.com/2016/06/02/chilled-soba-noodles-with-peanut-sauce-and-shredded-chicken/
It’s not as crazy as it sounds. You get one meaty duck leg (or two, perhaps from a whole duck that you want to separate the breasts from for a finer entrée another time), and then you roast i...
https://noteatingoutinny.com/2016/02/17/tagliatelle-with-duck-ragu-and-duck-skin-cracklins/
“How do you cook clams?” is a question I’ve heard a lot from home cooks over the years so let’s get a few things straight: Clams are amongst the cheapest, tastiest, quickest- and easies...
https://noteatingoutinny.com/2016/01/07/pasta-with-clams-kale-and-breadcrumbs/