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If you asked him, W would tell you his favourite foods are shrimp and pasta – and it occurred to me recently that for some reason, I’ve never thought to combine the two. Which is ridiculous for reasons beyond the fact that together, they are better than the sum of their parts – when it comes to pasta sauces, shrimp and garlic sautéed in butter is about as fast as you can get. Quicker, I think, than heating up a jar of sauce. Also – I generally have butter, garlic and Parm, and shrimp are easy to keep in the freezer, dry pasta on the shelf.

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There are nights that call for big pans of cheesy baked pasta, plunked on the table with a stack of plates and a big salad for everyone to dig into. Pasta is classic Sunday supper fare, but also works on rainy Wednesdays, when the week is dragging on and you need a meal that will wrap you up like a warm blanket. This Wednesday I knew pasta was in order, and so rummaged through my various drawers and cupboards of boxes and bags in order to use up some of the shapes that have been lying in wait for far too long. I came up with a box of manicotti – something I’m quite sure I haven’t made in a decade. There was ricotta in the fridge, and bacon, and that decided it. Bacon + onions + kale (just a bit) + ricotta. And good tomatoes. When you’re stuffing things, anything goes.

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Most nights, dinner is predetermined – by recipe testing, leftovers from a photo shoot or radio column or some such, or some transformation of ingredients that need using up. Over the past decade or so we haven’t had the opportunity to fall into a sort of mealtime routine – or rut. We don’t really have our usuals. On tired nights, we wind up eating eggs and toast or spaghetti, which is often just the thing. Tonight, after a late night and long day of cousins and playing in the river and birthday cupcakes, the only thing I wanted to make was a call for takeout – but after eating close to my weight in ice cream that wasn’t surviving the hot afternoon in a cooler, I didn’t want to get sucked into multiple dishes. What I did want was tangy-sweet and noodle-y, and so with ground pork in the freezer and a plethora of noodles avalanching from the cupboard, I made a batch of dandanContinue reading

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Homemade gnocchi – little dough dumplings made with potatoes or ricotta – is the sort of thing most of us would consider a special kitchen project, and yet for Italian nonnas it’s one of the shortest, easiest routes to dinner. Those with skilled hands can shape gnocchi like the wind – when my good pal Emily Richards (who also happens to be one of the most knowledgeable cooks I know) came to visit last year, she made us all a batch of gnocchi for dinner one night, and brought an extra wood gnocchi board her dad made, just for me. (If you don’t have a gnocchi board, don’t sweat it – the tines of a fork work just as well.)

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Apologies for the uninspired portrait of this lasagna; it was taken in haste as it came out of the oven and sat for a few minutes while we gathered plates and forks and tore off paper towels in lieu of napkins for everyone around the table who had come to celebrate Mike’s birthday. W chose lasagna for dinner, and the next day my friend Emily Richards’ beautiful new cookbook arrived in the mail – a book of recipes from the kitchens of her extended Italian family. When I make a lasagna – not that I have for ages – I generally make a big pot of meaty tomato sauce, grate piles of mozzarella and then wing it, starting with tomato sauce spooned over the bottom of the pan, then noodles, more sauce, spoonfuls of ricotta, grated cheese, and so on. I used fresh lasagna sheets this time, which are as inexpensive as dried noodles if not as convenient to keep stashed in your cupboard, butContinue reading

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This is shorter and sweeter than I intended to be tonight, but I need to share my new favourite thing before too much time passes and I forget – it’s instant ramen with a bit of butter, egg poached right in the broth, and melty cheese. Cheese (the processed, wrapped in plastic kind) is a Korean thing, and far more delicious than it sounds – unless you think it sounds delicious, in which case you’re bang-on. LA food truck chef Roy Choi shared his recipe for doctored-up ramen with the New York Times last year – it’s his staple, his grilled cheese, his bowl of cereal. And although packaged ramen has never particularly been my thing, it kind of is now – I want to go out and stay out late and have too many gin and tonics just so I can come home and make a bowl of this – I imagine it tastes even better at two in the morning. The processed cheeseContinue reading

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We spent a chunk of time out in Tofino again this summer, something you may have noticed we do every year. (For those who’ve asked, it’s because my parents have property out there.) Their place has turned into something of a second home, one we can settle into for as much time as we can possibly manage at one go. We’re starting to leave shampoo and toothbrushes behind, as if we were in a new relationship that has comfortably evolved to the next level. And because we’ve been coming out for so long, we’ve gotten to know the locals, so to speak. We now have Tofino friends we see a couple times a year, and friends from home have started coming to visit while we’re out there. So really it’s like being home and away, the best of both worlds, which means we often invite friends over for dinner while on vacation. And when we don’t have the house to ourselves, it’s full to overflowingContinue reading

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I may be spoiled for pasta now. On the first morning of our first day in Italy, we walked to the Academia Barilla, an institute in Parma dedicated to the preservation of Italian food culture. (And to that end, the Academia Barilla Gastronomic Library houses a collection of over 11,000 cookbooks dating back to the 16th century – it’s open to the public and can be accessed online. More on that later, because WOW.) We were set up with little piles of flour and dark-yolked eggs, and mixed up dough the way you see them do it on TV – not in a bowl, but by making a little volcano out of the flour and cracking the eggs in, then stirring/corralling the eggs as they try to escape from ditches in the flour until it all comes together into a smooth, yellow dough that’s oh-so satisfying to run through a pasta machine into smooth, thin sheets, then cut into piles of ribbons or fill withContinue reading

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We’re taking turns catching colds around here. As I write this I’m wrapped in a blanket with a stiff neck (my mom keeps telling me to wrap a wool sock around it, like my grandad did, and I just might) and a mug of warm lemonade (yes!), sneezing approximately every 3 minutes, my face fixed with that expression you get when you’re just about to sneeze. (This cold is such a cliché.) We’re anticipating a high of -19 tomorrow, not that we’ll likely leave the house anyway after getting up at 5 to watch the gold medal hockey game. My ambitious plan is to make doughnuts and bellinis – or perhaps fizzy wine smoothies – and plenty of coffee. But later in the day, when everyone is cold and sleepy and huddled on the couch to catch the last of the Olympics, a batch of mac & cheese will be in the slow cooker. Oh yes it will. I wish it was in there now.

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