Carb-uretors, that's what we are, these efficient biological machines that take in fuel to keep us running, keep us humming, really. Carbohydrates are the only food energy that feeds the brain to ensure our thoughts are clear, and tames that brain, too, to keep us calm and happy. And do you know what has also kept us running and humming every week, every Friday for the last, now 164, weeks? It's Presto Pasta Nights, created by Ruth of Once Upon a Feast. I know that I speak for all of us in thanking her for her genius of the obvious: we all love our carb fixes, and love her, too, for indulging us.
Here is but a twenty-four-recipe sampling of the gazillions of fabulous recipes that Presto Pasta Nights has brought to all our tables for over three years. My energy and time have been in particularly short supply lately. If I have erred or omitted anything or anyone, please let me know, and I will amend the post immediately.
Thanks so much for joining in. And thanks to Ruth for allowing me the fun privilege of hosting another round of PPN. If you are interested in guest hosting, give Ruth a shout. I'm sure she has a spot somewhere down the road that will be convenient to your schedule.
Out of the smallest kitchens can come the biggest meal
ideas. Let multiple mushrooms show you the way.
Su-Lin - Tamarind and Thyme
Emerging from the cocoon of a sick bed, a discerning palate
compensates for lost taste with a melt-all-over dairy dish.
Kait - Pots and Plots
A family-favorite recipe prepared with local seafood is as out of
this world as the price of Gulf shrimp will be in the near future.
Rachel - The Crispy Cook
When life hands you leftovers, fling them in a fry pan
for a quick frittata that tastes like the first time around.
Nupur - One Hot Stove
When lightly marinated and grilled, calamari keeps its
Italian roots for a fettuccine far from the Mediterranean Sea.
Daphne - More than Words
Curls of fusillini tossed with fresh vegetables make a
light and easy meal that's always good to go.
Nicola - Lemon and Cheese
A loving niece prepares a Mother's Day meal learned in
the kitchen of her equally loving second-mom of an aunt.
Ela - Everything's Herbed
Ever-popular pesto is never the same old grind of green
when teamed with bracing herbs and briny feta.
The cooling novel touch of mint freshens a bowl of
classic dumplings dished out with woodsy overtones.
Blood-rich red sauce fixed from a forage in the fridge
is the ideal dinner for cooks on the quick.
Alex - Eating Adelaide
A neighbor's generously tendered produce enhances a
pan full of equally fresh ribbons of delicacy and taste.
Elizabeth - Blog from OUR Kitchen
Dreams of a journey to North Africa can sometimes begin in the
belly of a soup pot bursting with exotic spices and tiny pastas.
Sarah - What Smells So Good?
Misquoting the Song of Solomon might be a pardonable offense
if one is being comforted with kugel instead of apples.
Mary - Food Floozie
Rabbits do multiply, but a deep casserole of lasagna disappears
fast when studded with the first flush of spring vegetables.
Katie - Thyme for Cooking, the Blog
It starts with the simple boiling of water, but by the end of your
cooking, you will have multiple meals bound to make you smile.
Sanyukta - Creative Sanyukta
Rotini will have you wrapped around its fingers when prepared
with a peppery sauce tempered with calming greens and dairy.
Bethany - BethStedman.com
Your instincts would have you wolfing it down, but a bowl of
South-of-the-Border flavors deserves to be savored slowly.
Though lasagna is a classically layered recipe, what
really makes this rock is a clever bit of rolling.
An Asian cook uses her noodle to marinate the main
ingredient for extra-special flavors and color.
Ann - Pig Pig's Corner
Looking for new horizons while questing for that
perfect pesto? Your journey may well stop here.
Don't let so many recipes, so little room keep you from
exploring new taste sensations at the touch of your keyboard.
Don't drop your fork. You will want it for every last morsel
of this drop-dead lasagna, drenched in richness and light.
Jean - Lemons and Anchovies
Eggs make it golden, but the Midas Touch of skilled hands
brings the sun directly to the table when preparing fresh pasta.
Thanks again, everyone, for your wonderful recipes! Have a great weekend!