Named after an ill-fated priestess in an Italian opera (Norma), Pasta alla Norma is a classic Sicilian dish. It’s a robust and hearty meal for cool fall nights and is a great way to use up fresh, seasonal eggplant. A variation of this dish uses capers and olives, which I have used here. They really add great color, texture and flavor to the sauce. This recipe features a unique method of dehydrating the eggplant so keep it from going soggy, so even if you are wary about cooking with eggplant, give it a try. The recipe was adapted from Cook’s Illustrated, and it’s one of my fall favorites. Past ..read more

I thought up the idea of making a pasta dish with enchilada sauce a long time ago, but never quite got around to it until I saw it on another blog and realized how amazing it looked. I used some of the ideas I saw there when I created my recipe. This dish makes a nice change from regular Mexican enchiladas, and I guess it makes a nice change from regular Italian pasta dishes, too.  Hmm. Either way, it’s something different, super yummy, and a great way to use up leftover chicken. Chicken Enchilada Penne 6 oz penne pasta 6 oz cubed/shredded cooked chicken 2 T olive oil 1 C chopped bell pe ..read more

I’m not a huge fan of celebrity chefs, but I did watch Rachael Ray back before she became the celebrity she is today.  When I read that her husband would rather have her carbonara for his birthday dinner than go anywhere else or have anything else, I thought I should give it a try. And I’m so glad I did: this recipe is simple but fantastic, and it’s one of my go-to dishes for entertaining. It’s delicious, it’s hearty, it’s spicy (if you want it to be), and it’s probably not the healthiest thing to eat every day. But every once in a while, this really hits the spot. And using whole wheat ..read more

My husband is a pretty good cook, and Spaghetti Bolognese has always been one of his specialties.  However, when I came across this recipe I thought it might come a little closer to the fantastic Bolognese sauce we had in a restaurant recently. The differences between the two recipes are minor (the biggest being the addition of milk), but the differences in taste and consistency are huge. Both of us were astounded at how rich and hearty this sauce tasted, and after licking our bowls clean (photos NOT shown), we both decided that we will be making Bolognese sauce this way from now on. Bol ..read more