I've been mixing and matching from random recipes online for mac and cheese, so I can't get the consistency quite right. How do I get a really smooth base? [more inside]
Easy, awesome pasta sauce recipes please. [more inside]
I once ate pasta with a delicious persimmon + tomato marinara. I can't find any persimmon marinara recipes for it online. How can I recreate it? [more inside]
Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce? [more inside]
Ravioli help! I need a creative, fast, tasty sauce idea... [more inside]
Looking for a easy to follow chart for pairing of pasta sauces and types/shapes of pasta (preferably a visual guide). [more inside]
What is "lobster sauce" and do you have a good recipe for it? [more inside]
What are your favorite ravioli fillings and sauces? [more inside]
I'm getting ready to make my first serious attempt at marinara. Recipes that I have seen vary on whether one should use whole tomatoes, canned tomatoes, tomato paste, tomato puree, or tomato sauce. What effect does it have on the finished product to use or not use any of these in particular? [more inside]
Another pasta sauce question but with a few additional requirements... [more inside]
Foodfilter: vegetable substitutes for pasta? [more inside]
Is there a decent way to reheat pasta with alfredo sauce? [more inside]
Pasta Sauce Jar Filter: I reuse my old pasta sauce jars for pantry storage. No matter how well I clean the lid the scent of pasta sauce remains and sometimes compromises the food stored inside. Any tricks for getting the lid spickety span. Note: I have no dishwasher.
What do you put in your red sauce? I like mine, but I think I want to try out some elements from yours. Please tell me how you make it.