Barbecue Chicken Macaroni Salad

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I’m not really a macaroni salad person. Its probably the goopy mayonnaise that coats most macaroni salads, the limp vegetables, the inability to taste anything except a not-that-appealing sauce. Nevertheless, when I saw this recipe on the Kitchn, I knew I had to try it. To me, barbecue sauce is pretty much the ultimate condiment. I could put barbecue sauce on almost anything that wasn’t a dessert. Lucky for me, not too long after I found this recipe, I was invited to a pot-luck, end-of-summer pool party. Perfect. Read more…

Gnocchi al Sugo di Maiale

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This is the first recipe I’ve tried out of my new Culinaria Italy cookbook. I really like the Culinaria series (I own Culinaria Greece as well) because they are packed with information and great pictures of the food and region, and contain tons of information about the ingredients and the food itself, not just recipes. The book gives the english name of this recipe to be “pasta with pork ragout,” and as given in the recipe this is true, as it originally calls for gnocchetti, not gnocchi, as the base. Gnocchetti are made of semolina, not potatoes like gnocchi, and are often dried. Not knowing the difference when I was buying ingredients for this dish, I substituted gnocchi, which worked out fine. Read more…

Chunky Veggie Pasta Sauce

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This is a dish that I make fairly often. I don’t really remember when I started putting together my own pasta sauce, but I won’t go back to the jarred stuff now. Since I use canned tomatoes my sauce isn’t entirely built from the ground up, but they save time in the process, which makes this a great week night dinner. Read more…