All Posts Tagged Tag: ‘beyond the pasta blog’

Inspiration Abounds~

Pasta Al Forno

One just has to be adventuresome! I have not always been so comfortable in the kitchen. For the longest time I was terrified of making pasta by hand. Why should it have terrified me? It is just a couple of eggs and flour. Simple, right? But sometimes cooking isn’t about the food, it is about overcoming the fear of food …

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Simple cooking – LIVE on KRON-TV

Classic-Tomato-Bruschette-horizontal-photo "Mark Leslie" "Beyond the Pasta"

Cooking with Henry Tenebaum on KRON 4, San Francisco E-mail subscribers: Click HERE to view the video. Here is my early Saturday morning appearance on KRON 4 in San Francisco with the very popular Henry Tenebaum. Have fun as Henry gives me a hard time while I prepare the simple and quick Italian classic: Tomato & Basil Bruschetta. Henry was …

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Fine dining on Uncle Sam~

Dollar sign

In the mail today I received my Income Tax refund check. Hooray! “But Mark, what does that have to do with food?” This blog, for as much as it is about food, and Italian food at that, is also about the experience of food. I didn’t write my book or develop my APP only to bring you recipes. I wanted …

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Cooking in San Fran’s historic North Beach~

"Cookhouse San Francisco" "Mark Leslie" "Beyond the Pasta"

Gianni shooting his segment My recent PR trip to San Francisco was really wonderful because I had a chance to meet and cook with some very fun people. And here is a prime example of it. I was asked by John Mola of Gianni’s North Beach webisode fame to come and cook with him. I took him up on his …

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I’m proud to bring this to you, forgive my self-indulgence ~

Ravioli-close Mark Leslie Beyond the Pasta

BEYOND THE PASTA™ iPHONE AND iPAD APP Family-style Italian Cooking. The real deal. Featured as New & Noteworthy on iTunes! SAN FRANCISCO (April 19, 2011) – Want to eat like you’re sitting in the midst of a bustling Italian kitchen without having to find your passport or buy a plane ticket? No worries! Author Mark Leslie carries the excitement from …

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Cavallo or Cavolo?

Golden-Gate "Mark Leslie" "Beyond the Pasta"

Where am I? Day 3 and 4 Today has been a busy day. I feel like I am in Italy and living with the family all over again … only because I spend my days busy, my nights at dinner and then I get back to my hotel room (late), only to then have to type a post before I …

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The Bay Area ~ Day 2

"Mark Leslie" "Biba Caggiano" "Beyond the Pasta"

It all started with Bruschetta Is TV glamorous? You tell me – waking up at 4:45 a.m. to jump in the car at 5:30 to drive over an hour 10 to arrive at a furniture store for a cooking segment interview – thrilled yet? Actually I thought it was great fun. There is something exhilarating about live TV, plus when …

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“Napa” ~ ‘nuf said.

Napa Horizontal

Peel me a grape ~ in November, but not now. Friday has been a whirlwind of a day…which really never stopped from last night, Thursday. For the next 10 days I am going to be all over the San Francisco area, as far north as Napa and Sacramento, publicizing my book Beyond the Pasta: Recipes, Language & Life with an …

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Get out the grill~

Grill Kbk

Or let’s grill in! It’s that time of year when half the country is still in the grasp of Old Man Winter while the other half is enjoying the budding, flowering show of Spring. Here is Alabama we have already been grilling and dining al fresco. I realize that it is a little early for grilling up north, but here …

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Berry Cobbler - Beyond the Pasta - Mark Leslie cover image

Here I am~ In case anyone is thinking that I have fallen off of the planet by not doing a post in a while ~ well, I haven’t. I have been busy developing a “Beyond the Pasta” app for the iPhone and iPad, which means that I have been cooking, taking photos and making videos. Needless-to-say, the fridge is FULL …

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"Beyond the Pasta" is owned and operated by Mark Leslie. Unless otherwise specified all content, writing, recipes and photography is original and held in copyright through the Library of Congress. It may not be used without the express written consent of Mark Leslie.