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Gnocchi and Beets

For as long as I have known Victor, he has stated that he hates beets. Hates. Loathes. Despises. Doesn’t like. Won’t eat. You get the picture. Naturally, I love them, but convincing Victor that they were good was not going to be an easy task. Then,...

Preparing for a Blizzard

The weather forecasting for tonight and tomorrow has run the gamut – from a huge storm to no big deal to a big storm to ::drum roll, please:: a blizzard. Yes, a blizzard. Middle of March, anywhere from 12″ to 2 feet of snow, falling 3″ to 4&#...

Scallops and Homemade Cavatelli

I’ve been staring at a bag of cavatelli in the freezer since Victor made it a few weeks ago wh...

Cavatelli

Ya know how you’re surfing the interwebs and ya click on something and then you follow somethi...

Cannelloni

Back in the ’60s when I worked at Pirro’s in San Francisco, we made an outrageous chicke...

Tagliatelle alla Victor

What a way to end a wild and crazy week – homemade Pasta alla Victor! It’s been a great...

Seafood Pappardelle

I’m not sure where to start, tonight. Should I start with the light-as-air homemade pappardel...

Homemade Ravioli and Meatballs

[audio:http://tjrecipes.com/wp-content/uploads/2013/09/come-prima.mp3|autostart=yes]   I have ...

Hand-Made Pasta

  O.M.G. What a great pasta! Tonight was a double-treat. Victor decided to cook and he decid...

Malloreddus, Focaccia, and a Broken Oven

I worked a rare Sunday shift, yesterday, and came home to fresh, homemade pasta and a focaccia ...

Garganelli con Maiale in Guazetto

Our biannual dinner with Linda and David was a rousing success! It’s fun kinda going over the...

Cheese Tortellini with Chicken

I had a hankerin’ for pasta but had taken a couple of chicken breasts out of the freezer.  T...

Corzetti with Pesto and Green Beans

The Pasta Issue from La Cucina Italiana magazine has arrived.  Victor has been poring over it look...

Squid Ink and Shrimp

It’s so much fun to come home on Saturday to whatever delight Victor has come up with.  It j...