Fresh pasta should be stored in the refrigerator or freezer.  Filled pastas should really be stored in the freezer as the humidity from being stored in an air tight container will cause the pieces to stick together when stored in the fridge.  Fresh pasta stored in the fridge will last a week and up to 3 months in the freezer.

Dried pasta just needs a cool, dry, and dark place - a shelf or cupboard in your kitchen.  Be sure to close the bag again after opening as it will lose its texture if just left open to the elements.

NY Strip - Preheat your oven to 400.  Heat a caste iron pan on medium high heat.  Season the steak with salt.  When the pan is hot, add some oil, and gently place the steak down in the pan.   Let it cook until it gets nice and colored on one side - probably about 2 minutes.  Flip it over and place it in the oven.  After about 4 minutes, turn the steak over again.  Cook for another 3 minutes or so, until it is done how you like, and remove the pan from the oven.  Let the steak rest for about 5 minutes before serving. 

Accompaniment for the NY Strip - The sauce just needs to be warmed up - either by putting in a microwavable container and using the microwave to heat or by heating in a small pot. The potatoes can be warmed in the oven at 350F. Place in a baking dish and cook until hot - about 10-15 minutes. The spinach just needs to be warmed - either in a pot or in the microwave.

Spaghetti with Veal Meatballs - Cook the pasta for 3-4 minutes in 3qt of boiling water with 1.5 tbs of salt. While the pasta is cooking, gently heat the meatballs and sauce on medium-low. When the pasta is done - add it, along with 2 tbs of the cooking water, to meatballs. Bring to a boil and let cook while stirring gently for a minute or two. Divide between two plates and enjoy!

25oz Ribeye - Preheat your oven to 400.  Heat a caste iron pan on medium high heat.  Season the steak with salt and black pepper.  When the pan is hot, add a little oil, and gently place the steak down in the pan.   Let it cook until it gets nice and colored on one side - probably about 2 minutes.  Flip it over and place it in the oven.  After about 6 minutes, turn the steak over onto one of its sides.  Every 6 minutes, flip to another side until all 4 sides are nice and colored. Let the steak rest for about 10 minutes before serving. Slice, divide between two plates and top with the Maitre'D Hotel Butter.

Salmon / Halibut - preheat your oven to 400. Gently scrape off the herbs and lemons. Season the fish with salt. Heat a non stick frying pan on medium and place a small amount of oil in the pan. Gently add the fish. Let it cook without touching for about 3 minutes, until it gets nice and colored. Flip it and place in the oven for about 3-6 minutes depending on how you like your fish cooked.

Pasta Instructions - Follow instructions on the package for cook times.  As a general rule, to sauce your pasta - always add 1-2 tbs of the pasta cooking water along with the cooked pasta to your preferred sauce or vegetable accompaniment.  Cook everything together on medium high heat for a minute or two while stirring gently.  

Brown Butter Sage Sauce Kit - Heat the butter in a small pan until it turns golden brown. Add the sage and remove from the heat. Let sit for about 20 seconds. Use a spoon to gently pour on top of your pasta, including the whole peices of sage.

Focaccia - reheat in a toaster oven or in a regular oven at 400 F.  Heat until warm on the inside, about 6-8 minutes.

Pasta is meant to be cooked WITH the sauce (or condimento, in Italian).  While the pasta is cooking, heat up the sauce in another pan.  When the pasta is ready how you like, add it to the sauce along with a tablespoon or two of the pasta water.  Cook everything together while shaking (or gently stirring) for a minute or two - so its nice and creamy.