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Posts Tagged ‘pasta’

Untrapped: The Anti-Tourist’s Guide to Venice with Jamie Oliver

Even though it's his first trip to Venice, Jamie Oliver seeks out what the locals eat.

The canals, the singing gondoliers, the crowds of pigeons and tourists in Piazza San Marco. These are the iconic images of Venice that you’ll see on all the postcards. But if you, like Jamie Oliver, center your trips around culinary exploration, the highlights of this romantic Italian city include spaghetti alle vongole, cuttlefish, fresh peach bellinis and tiramisu.

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Pasta La Vista with Hungry Girl

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Afraid that pasta’s going to whack your diet? Fuggedaboutit! There’s nothing wrong with a little Italy, not when Hungry Girl’s in the kitchen. Catch her guilt-free pasta swaps today at 4pm ET/ 3pm CT.

Hungry Girl’s got plenty reasons to say I love you, Italian food:

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Perfect Pasta, Every Time

Spaghetti Alla Puttanesca

Guest contributor Gabriele Corcos and his wife Debi Mazar star in Extra Virgin, Wednesday nights at 10pm ET/ 9pm CT.

As I said before, pasta is everything for Italians. But getting perfect pasta doesn’t have to be complicated. It’s a simple task that I would like to demystify. Here are my tips for getting it right every time:

Always salt your boiling water—always! I use two palmfuls of coarse salt as a first step in seasoning my dish. Start practicing with your own quantity, and do not be afraid—the pasta can be rinsed in the colander it it’s too salty, or you can add more at the very end if it’s needed.

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Perfect Pasta, Part 2

Sausage and Radicchio Orecchiette

Guest contributor Gabriele Corcos and his wife Debi Mazar star in Extra Virgin, Wednesday nights at 10pm ET/ 9pm CT.

Last time, I wrote about how Italians enjoy pasta in all different shapes and sizes, and talked about the various long cuts of pasta. Today I want to tell you about the different short pastas we cook in Tuscany.

Penne, Ditalini, Ziti, Wheels and Fusilli all have a casual feel, and allow for an easier and more relaxed approach than cooking spaghetti. Almost every recipe works well with these cuts—red sauces, vegetable sauces and meats are the most common dressings.

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Pasta Perfect with Extra Virgin

Gabriele Corcos and his wife Debi Mazar star in Extra Virgin, Wednesdays at 10pm ET/ 9pm CT.

For Italians, pasta is everything. It’s our heritage, our comfort food, our excitement and enthusiasm—pasta is pure sexiness!

Italians cook with both fresh and dry pastas, but don’t be fooled! They are very different from each other and they are absolutely not interchangeable.

We cook fresh pasta for special occasions or with special sauces: Grandma prepares it for the Sunday family lunch; the local bakery sells fresh ravioli or tortellini; and your favorite restaurant might offer fresh pappardelle to honor the wild boar that was hunted, prepared and cooked over the weekend by the locals.

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TV Dinner: Make Pasta Tonight with Kelsey

Canneloni

Kelsey's homemade Italian sausage, spinach and ricotta cannelloni are calling your name...

Ever marveled at the thought of making your own homemade pasta? What about your own homemade cannelloni?

Kelsey Nixon’s making it all from scratch on the premiere of her new show Kelsey’s Essentials today at 2:30pm ET. Learn the basics of homemade pasta and get mouth-watering recipes like her Italian sausage, spinach and ricotta cannelloni.

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TV Dinner: Chicken and Orzo Frittata

TV Dinner:  Chicken and Orzo Frittata

Today's TV Dinner: Giada's Chicken and Orzo Frittata

Breakfast for dinner is still hot in the world of food trends but I like that you can enjoy this for dinner and still have great leftovers for breakfast (and lunch if you’re feeling lazy)…

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Food Bloggers Cooking: David Rocco

David Rocco takes a break as food bloggers have at it

David Rocco takes a break as food bloggers have at it

No Roman holiday in the cards for your summer? How about a quick weekend staycation with three tribute recipes that are about as irresistible as Mr. Rocco himself…

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Craving: Fiddleheads

Maine fiddleheads - credit:  Elizabeth Poisson

Maine fiddleheads - credit: Elizabeth Poisson

Growing up in Maine, April and May meant only one thing to us. A bounty of wildly foraged fiddleheads, cooked up by my grandfather on his pot belly stove, out in his garden shed…

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