I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Epicurious | 2022-09-27 16:00:10 |  1,246,374 Views |
The Best Way to Make Pasta from Start to Finish | Epicurious 101
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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My little Marcato Atlas pasta machine has been sitting on my counter for a few weeks now. It’s compact but heavy for its size and manual. I’ve had it for over a decade but maybe not quite fifteen. And it’s teaching me lessons in pasta making that I forget and have to relearn every time we’re together for an extended period of time (which is a lot). I love using the Atlas to make egg pasta—“00” flour enriched with an impossible number of electric yellow egg yolks good for fettuccine and tagliatelle. But in the past few days I’ve switched things up and rolled out thin ray pasta. It’s a nice option for the winter months freezes well (so I can make a lot at once) and you can toss clumps of noodles into all sorts of restorative winter broths.
