3 Super Simple Pasta Recipes to Make When the Fridge Is Bare

This post was originally written several years ago to highlight no-fail, delicious weeknight dinners, but it seems especially appropriate to resurface now, since it showcases three extremely easy pasta...

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freezing Onions

by Phoenix56 5 years ago

I would like to chop up a lot of onions in advance, put the in portion size freezer bags and freeze. I would only be using them in meat loaf and casseroles. Anyone think of a reason why not? Have ...

Bucatini Alla Gricia recipe, please

by Tatyana Gourov 17 years ago

Ever since I tried this dish at Lupa, I can't seem to stop craving it. It appears to be a simple recipe: guanciale, onions, ground black pepper (possibly chicken stock?, pecorino. But does anyone...

"One small onion" measurement equivalent?

by rockridgechow 13 years ago

I have been wondering if I am putting WAY too much onion in recipes that call for "one small onion." Perhaps because the onions here are relatively large?! Do you know roughly how much this is su...

Carmelizing Onions in the Oven for Indian recipes

by kavikat 5 years ago

I want to try caramelizing onions in the oven (6 lbs thinly sliced with 1/2 stick of butter at 350 for about 2 hours). I will be using the caramelized onions to speed up the time it takes me to ma...

How many people really use shallots? I generally don't.

Hank Hanover
by Hank Hanover 9 years ago

I realize that if a recipe calls for shallots, it isn't calling for much but I can't see paying $3-4 per pound for a small, mild onion. You can get onions for $1 per pound or so. I usually just...

Canning prob -- veggie is MUSH by the time the syrup is achieved

by rainey 8 years ago

Last night I made the Vidalia Onion and Maple Conserve from the BH&G Canning special issue. It was supposed to have been a quick recipe but at 3am (yes, AM) I finally got the brine to evaporate an...

Mjadra - recipe advice needed

by sweet100s 5 years ago

This morning's breakfast was a hit - Green Bottom layer - Arugula with an olive oil spritz Brown Middle layer - Mjadra White and red top layer - 1.5 cast iron skillet fried eggs with srirach...

Fruit flies - help me get rid of them!

by jacquelyncoffey 9 years ago

It appears that the fruit flies are coming from the onions, which I've never had happen before. I don't have any other fruits or vegetables exposed where they could come from. I have the onions st...

Leftover Onions Poisonous?

by WhatsEatingYou 8 years ago

I received an email from a relative (a forward of a forward) stating that onions attract and grow bacteria very quickly and that because of this, slicing an onion then consuming the leftovers a few...

Mirepoix - what's the point?

by Leibowitz 10 years ago

So, upon years of thought, I've decided to ask the question: what does a Mirepoix actually add to a recipe? I get the onions. That's easy. The carrots? Sure, why not? Celery? No. No, I do ...


by meangene 9 years ago

Like a lot of others out there in web land . who have moved out of the state of maryland. and miss there steamed crabs and baltimore pickled onion. i have good news for you. i have found a web site...

Storing chopped onion in Freezer and in fridge

by sepandee 11 years ago

I was wondering whether one can store chopped onion in the fridge and freezer. Well, I know i can store in the fridge, but for how long? Also, I make a lot of persian recipes, which call for ste...

Best onions for onion soup?

by Kaisgraham 12 years ago

I have a wonderful sounding recipe for onion soup but it doesn't state what kind of onions to use. What are the BEST onions to use in onion soup? I live in Southern California and have access to ...

can I cook with red onion?

by larry 14 years ago

I've always cooked with white/regular/standard onion--is there a difference? TY!

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