What do you get when you combine Fall’s beloved with the ultimate comfort food… Creamy Pumpkin Pasta, of course!
Confession – I’ve been hoarding a lovely little jar of saffron for ages, almost afraid to use her – her pretty threads just lying in wait. Until today! Today is the first time I’ve used saffron, ever, and like most amazing spices, I can see why men traveled for months to procure it, used it as currency, etc., and why it’s still so darned expensive!
The people have spoken! Well some of you have spoken, but you’re my people, and that’s all the counts. General consensus seems to be that we need more non-mayo recipes in our summertime arsenal… so I listened!
Want to dive into a delectable vat of Springtime veggies, and don’t mind getting a little gooey on the way out – well, you’ve come to the right place!
I cannot get enough of leeks and asparagus this time of year, and this is the perfect dish to highlight these lovely greens.
Wagon wheels, cavatappi, spirals, campanelle – Ohhhh, shapes! These are things that run through my head in the pasta aisle. Other adults experience this phenomenon too… right???
Boxed macaroni and cheese is one of the most nostalgic foods on the planet. I’m certain everyone has a childhood memory that involves that blue box of cheesy love. For me, my memory involves my grandmother. Sundays after church, she usually whipped up a box and served it with bread, apple butter, and some sort of canned veggie… how nutritious!
For some reason no other boxed mac tasted like hers. I don’t know if she used some magical margarine or fresh off the utter milk, but I miss it.
Stuffed shells are a beautiful, simple thing: pasta, filling, sauce and cheese. What could be better than this quiet perfection? More! More of everything!
This recipe is shells to the max! White sauce, red sauce, five cheeses! It’s divine!