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Pasta

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NEWS
October 10, 2007
12-inch baguette 4 tablespoons butter 8 cloves garlic, finely minced 2 tablespoons extra-virgin olive oil 1/4 teaspoon red pepper flakes 1/4 teaspoon dried oregano 1/4 teaspoon dried marjoram 1 large yellow onion, diced 7 to 8 medium tomatoes, chopped 2 bell peppers, chopped 1 cup semolina flour 1/4 to 1/2 cup water 2 tablespoons balsamic vinegar Salt and black pepper, to taste ...
NEWS
May 24, 2006
1/2 cup olive oil 2 pounds tomatoes, chopped 1 onion, diced 2 cloves garlic, minced 1 pound mozzarella, cubed 1 pound fettuccine or other pasta Fresh basil, chopped (to taste - try about 3/4 cup) Salt to taste Put the olive oil, tomatoes, onion, garlic, mozzarella, basil and salt in a bowl and mix together. Let stand at room temperature about one hour. Cook the pasta and drain. Stir pasta into the tomato mixture. Variation: Use cheddar cheese instead of mozzarella.
NEWS
by KAREN HANNA | February 13, 2006
karenh@herald-mail.com HAGERSTOWN - According to a volunteer at an all-you-can-eat fundraiser, there always is room for more. "You can eat that, this is good stuff," Jim Nipps said, dishing out encouragement and jokes as he piled plates with heaping nests of spaghetti. The Antietam Exchange Club's 33rd annual Italian Festa featuring hundreds of pounds of pasta drew hundreds of hungry Sunday diners to South Hagerstown High School, organizers said. About $5 for every ticket sold will go to local organizations, event chairperson Frit Hill said during the event.
NEWS
June 8, 2003
Mediterranean Seafood Soup 2 16-ounce cans crushed or diced tomatoes (Neumann uses whatever's on sale. A recent batch included one can of tomatoes seasoned with basil, garlic and oregano, as well as another with roasted garlic. 10 ounces frozen chopped spinach 1-pound bag frozen shellfish medley - shrimp, mussels, baby clams, squid rings and tentacles 8 ounces pasta (Neumann says he prefers large shells since it's seafood.) 4 bay leaves 2 teaspoons basil, dried 2 teaspoons garlic powder 1 small onion, chopped 1 quart water, approximately Salt and pepper to taste Empty tomatoes in crockpot.
NEWS
July 15, 2009
Pretax cost is $1.33 per serving for five servings or $1.11 per serving for six servings. Prices are from Food Lion on Eastern Boulevard in Hagerstown. Prices include the optional mushrooms. 8 ounces uncooked pasta (elbow, rotelle or shells) 26-ounce jar spaghetti sauce, or to taste 2 ounces sliced pepperoni, cut into quarters 1 1/2 cups mozzarella cheese, shredded 7-ounce can of sliced mushrooms, optional Preheat oven to 350 degrees. Or use slow cooker instead of oven.
NEWS
by MICHELE KAYAL | September 22, 2009
Think of "Lidia Cooks from the Heart of Italy" as part cookbook, part travel memoir. The newest volume from America's godmother of Italian cooking, Lidia Matticchio Bastianich, captures the intense regionality of the cuisine and the distinct land and seascapes that inspire it. The book is organized by region. In each of its 12 chapters, Bastianich reflects lovingly on her experiences, bringing to life the clusters of pink, yellow and blue houses that enthralled her as a child zipping along the Ligurian coast by train, and the taste of thumbnail-sized clams prepared by an aunt in Le Marche.
NEWS
September 8, 2010
Doreen Franks, a nurse, is a member of New Joy Fellowship Seventh-day Adventist Church. Franks said she finds this time-wise and tasty recipe for spaghetti to be the perfect dish to get on the table quickly for her two sons, a teenager and a young adult. She customizes the seasonings and pasta according to the taste of the moment. Ovo-lacto vegetarian is a person who doesn't eat animal meats but eats eggs and milk products. -- Faith Crumbly of New Joy Fellowship Seventh-day Adventist Church.
NEWS
July 25, 2000
Mom's recipe is great for hot days When it's hot out and I know I won't feel like cooking for a few days, I'll prepare a quick macaroni salad. It's easy to make, and, since it's Mom's recipe, I know it will taste good while I'm trying to beat the heat. Because I'm a runner, I don't worry about the argument that too much pasta can be bad for me. Pasta is a carbohydrate. When carbohydrates are not used, the body converts them into sugar, which can become fat. The energy macaroni provides is one benefit that outweighs any negatives of taking in too many carbohydrates.
NEWS
August 31, 2008
By OMNI VORE Café Italia, a North Hagerstown institution at the intersection of Burhans Road and Pennsylvania Avenue, is an Italian family restaurant with emphasis on family. What I like best about Café Italia is that it is a friendly place where you can be at ease with friends. I am always curious about my fellow diners. Glancing around the restaurant at different times, I have seen families, singles, couples, teens, sports groups, prom dates, groups of red-hatted women and weary travelers passing through.
LIFESTYLE
April 2, 2013
Domenick Palmer is a second-generation Italian-American. His grandmother and grandfather emigrated from Naples, Italy. "Our family name was Palimeri," he said by email. "I was the seventh child of eight. " Palmer was introduced to the kitchen by his mother, who needed all the help she could get. "My mother taught me to start dinner when I got home from school," he said. "She would instruct to start the pasta sauce or whatever else was to be cooked. " Palmer cherishes his Italian background.
ARTICLES BY DATE
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | August 20, 2013
Travel agent Donna Zeigfinger likes to combine two of her passions - travel and vegan dining. “I've been a vegan for over 30 years,” she said. “And my specialty in the travel business is vegan travel - people who travel and are vegan and want to eat and not worry about it.” Zeigfinger said she has organized vegan-themed rafting trips on the Potomac River for years. She worked with Scott Coulter, owner of Outdoor Excursions Outdoor Center near Boonsboro, who provides rafts, guides and food.
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LIFESTYLE
April 2, 2013
Domenick Palmer is a second-generation Italian-American. His grandmother and grandfather emigrated from Naples, Italy. "Our family name was Palimeri," he said by email. "I was the seventh child of eight. " Palmer was introduced to the kitchen by his mother, who needed all the help she could get. "My mother taught me to start dinner when I got home from school," he said. "She would instruct to start the pasta sauce or whatever else was to be cooked. " Palmer cherishes his Italian background.
NEWS
Scott Anderson | Culinary Passion | March 20, 2013
With the onset of spring comes fresh, new ingredients as the ground awakens from winter and gets ready for the summer harvest.  By incorporating skim milk, chicken base (found in 1 pound tub of concentrated chicken in powder or solid form) and cornstarch you cut back on the amount of fat in the dish but keep the flavor. You can substitute chicken bouillon if you do not have any chicken base, but read the ingredients and make sure the first ingredient listed is chicken, not fat, sugar or salt.
NEWS
Scott Anderson | Culinary Passion | February 22, 2012
This recipe is based upon one of my favorite pastas, cellentani - also known as corkscrew-shaped pasta - and is equally fun to cook, as it is to eat. You can set aside your cast-iron skillet for this one and pull out a stockpot for cooking the pasta and a casserole dish for baking. Cellentani allows your dish to hold in the sauce and goes well as a base for pasta salads. The ingredients are basic pantry items you should have on hand aside from the Kasseri cheese. It's worth the flavor to try it and not substitute another cheese if at all possible.
NEWS
Scott Anderson | Culinary Passion | February 15, 2012
Good day class, today we have a continuation of my celebration to pasta with fresh ingredients. I'm looking at a blank document, but my mind is full of fresh ideas and a cleaned-out fridge filled with few ingredients.  So let me begin by saying that many need to realize that fresh pasta is one of the best ways to enjoy a meal and the freshest pasta I've ever had was made by my college girlfriend's mother.  Mary Scarpino's mother made...
NEWS
October 6, 2011
By Anne Chovey Special to The Herald-Mail Tony's Pizza & Italian Restaurant is off the bend in the road on Pennsylvania Avenue, not far from the Hagerstown Regional Airport. My friend, Pap Ricka, and I decided to eat there one recent evening. The sign outside advertised that a pasta dinner buffet was available Monday through Thursday -- a dangerous choice for folks who love Italian food as much as Pap and I do . We entered Tony's through a small entryway into the dining room.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | July 12, 2011
Smithsburg restaurant owner Rhoda Schiano Moriello reflected on her quick, one-day tour through the Fancy Foods Show in Washington, D.C. It was a challenge to work her way through more than 2,000 exhibitors and tens of thousands of products. "We definitely could've used another day," she said. The annual Fancy Food Show is a festive trade show open to industry members and the press. The three-day event was held July 8 through 10 this year in the Walter E. Washington Convention Center, and is acres of colorful packaging, large logos, and clever marketing.
NEWS
September 8, 2010
Doreen Franks, a nurse, is a member of New Joy Fellowship Seventh-day Adventist Church. Franks said she finds this time-wise and tasty recipe for spaghetti to be the perfect dish to get on the table quickly for her two sons, a teenager and a young adult. She customizes the seasonings and pasta according to the taste of the moment. Ovo-lacto vegetarian is a person who doesn't eat animal meats but eats eggs and milk products. -- Faith Crumbly of New Joy Fellowship Seventh-day Adventist Church.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | August 1, 2010
Dear Lynne: Is my sister imagining things when she says stainless steel gets rid of the smell of garlic and onions on her hands? She says she rubs her hands on a stainless bowl and the smell is gone. -- Deannie in Lincoln Dear Deannie: Try it yourself. It works. Stainless steel can remove the odors of garlic and onions. One chemistry source speculates it's because the sulfur in garlic and onions (which gives them the strong aromas) is attracted to and binds with one or more of the metals in stainless steel, diminishing odors.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | May 20, 2010
Dear Lynne: I have a vinegar dilemma. In 1982 I bought two 1-gallon plastic jugs of French Beaufor vinegar, champagne and red wine. When I moved in 1987, they accidentally went into a box marked "storage" and have just surfaced now. Will the vinegar still be good? -- Dan in California Dear Dan: First, I've got to say I envy you that Beaufor vinegar. Their cider vinegar is a personal favorite, so I imagine the champagne and red-wine ones must be as fine. Normally, old vinegar, if kept sealed in glass in a cool, dark place, will be fine, perhaps even superb.
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