Tonight I made a cajun-inspired pasta. I’ve spent some time in the south now (not very south, Oklahoma kinda south) and to me sausage and shrimp make a very lively and interesting parring. This is a little spicy, so keep that in mind when you’re making this. The sausage I used was a homemade ring [...]

After giving up bread forever, I allowed myself this one special luxury: One piece of garlic bread once or twice a month when I make pasta. I can go without bread in every other instance but my love of garlic bread that’s been toasted perfectly, buttered and salted, goes beyond how I feel about bread [...]

If you ever get as far north as I live and happen to eat somewhere there is about a 40 percent likely hood that you’ll see Cream of Wild Rice soup on the menu. Now, I’ve had some good ones, but never astounding. The problem is that at a restaurant the soup needs to be [...]

I love Wild Rice, but not just any Wild Rice, I have to be the chef to make it just right. I can’t tell you how many times I’ve went over to friends’ houses and ate their Wild Rice thinking (why the hell didn’t they season this?!) Wild Rice takes a lot of salt, literally, [...]

Linguine is my all time favorite pasta to cook with. Where Spaghetti to me fails entirely; Linguine excels. It’s not too heavy, it’s thick enough to provide interest and bite, the wide noodles hold the sauce (but not ridiculously so) and it is capable of being served with almost any consistency of sauce. More likely [...]

If you’re not from Minnesota you’ve probably never heard of Tater-Tot Hotdish; It’s a pretty common dish up here in the north country though this is by far the best I’ve ever tried. Other variations that I’ve had always seemed to resemble “Tuna Surprise” a bit too much for my taste  (yuck). This is my [...]