August 31, 2009

The Thick of Tomato Season

This past weekend, Green City market was crowded with all sorts of the plump red fruits from heirloom to beefsteak and even green zebra. We are certainly in the thick of tomato season, and it’s one of my favorite season of the year. Why? Because the juicy sweet taste of a tomato can be highlighted in all sorts of ways. From a simple tomato caprese salad to the essential tomato basil soup, we’ve got an array of tomato recipes to help utilize these fruits to their maximum potential.

Check out our favorite tomato recipes after the jump!

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August 28, 2009

Foodie Vocab #9: Pappardelle

Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!


This week’s word is: pappardelle (noun).

(Note: this word was in the 2009 National Spelling Bee.)

Please choose the most appropriate definition for pappardelle. (No cheating!)

a.) the hollow fruit of a pepper that is usually red or yellow when ripe.
b.) a sour gherkin usually flavored with tarragon
c.) is macaroni formed in a spiral tube shape. It usually has rigati (lines or grooves on the outside surface of pasta).
d.) a wide, ribbony pasta named after a verb which means to “gobble up.”

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August 27, 2009

9 Pleasing Penne Pasta Recipes

When it comes to pasta, penne is my favorite. Maybe you noticed when I used it here, here and here. To me, it’s a blank slate pasta that catches the flavors with which you pair it with. Spaghetti falls off the fork too easily. Linguine noodles are  too wide. And shells, well, they just don’t do it for me. So when I noticed this refreshing Penne and Chicken Tenderloin with Spiced Tomato Sauce recipe on Recipe4Living, it reminded me of how great this tube-shaped starch really is and why it rules my pasta world.

Check out this great recipe along with eight other great penne recipes after the jump!

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August 26, 2009

On Steaming Mussels

musselswithlinguine

Just like most sushi, steamed mussels is a dish I always thought I had to leave to the restaurants. With no prior experience in shellfish, how would I ever achieve this tasty dish on my own? Well I tried it out for the first time this past weekend and I came away with two lessons about mussels that I’d like to share with you here.

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