Ragù di Seppia

I’ve been practicing my Italian, with GC’s help. I found the following recipe for maltagliati al ragù di seppia online. I didn’t have time to prepare the pasta from scratch, so I used pappardelle that I had in the pantry. The sauce came out very well.

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Asparagus Gruyere Tart

This tart is one of my favorite simple appetizers. I found this recipe years ago in Martha Stewart’s Everyday Food magazine (March/April 2003). Puff pastry is an easy base for impromptu tarts like this one, but I prefer to use homemade tart dough. I also prefer pencil-thin asparagus instead of medium or thick asparagus.

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