• Pasta

    Spaghetti con Gamberetti e Rucola

    This is the second recipe installment for my entry to Foodbuzz’s 24×24 this November. For my Thanksgiving dinner called “Beyond Turkey, A Modern Thanksgiving Dinner,” I served perfect roasted chicken and pasta in lieu of the traditional turkey. I initially wanted to serve the food lauriat-syle because it gives a sense of being a one big united family. Besides, it’s fun having to pass the dishes around. However, due to table-size limitations, I had to improvise and make use of a separate buffet table. The recipe is originally from Jamie Oliver and I particularly love it because of the great combination of flavors. You got tomatoes, chilies, shrimps, cheese and…

  • Pasta,  Sauces/Condiments

    Fresh Tomato Sauce

    I am so excited about this recipe! 🙂 See, I have this September 2007 issue of Everyday Food by Martha Stewart and I had it with me since, right, 2007. I can’t remember now who gave it to me but I remember vividly that it was supposed to get me started into cooking. And because I wasn’t cooking back then, I didn’t actually care about what’s inside. Today, I skipped lunch at work and felt really hungry by the time I got home. With some spaghetti in our pantry (we have lots of spaghetti, trust me), I decided to make another pasta dish for dinner. Okay, so I picked up…

  • Pasta

    Baked Macaroni With Bechamel Sauce

    I originally posted this on June 21, 2010 in YadaYadaYada. I have always wanted to try Baked Macaroni at home but since I didn’t know how to bake before, the next best thing I always came up with was just plain Baked Macaroni Earlier during the week, I researched for a Baked Macaroni recipe and found one in Kumain.com. I tweaked the recipe a bit and came up with a cheesy yummy baked macaroni which hubby and I enjoyed a lot.

  • Pasta

    Seafood Pasta In Crab Fat Sauce

    I originally posted this on January 25, 2010 in YadaYadaYada. They said that the easiest dish to try  and play around with if you’re starting fresh at cooking is pasta. I don’t know if it’s true for everyone but in my experience, it is. Actually, making sure that the pasta is al dente is even harder than cooking-the-sauce part Last New Year, I cooked my own version of Tomato Pesto Pasta. Last week, I tried another spaghetti dish but with a different sauce. WARNING: This is very high in cholesterol. Stay away from it if you want to live longer It’s very delish though

  • Pasta

    Tomato Pesto Pasta

    I originally posted this on January 17, 2010 in YadaYadaYada. My friends are asking how I did this dish for Media Noche. I’m no cook, everybody knows that. I didn’t go to culinary schools (although I am thinking of enrolling one day). If you plan to do this dish, don’t blame me if it’s not gourmet material. All I can say is that my family was very happy with it and it’s something that we would love to prepare and devour again  This is my recipe for Tomato Pesto Pasta:

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