Meatless March

I like to think of myself as a creative person, but I rarely cook without a recipe. Even when I modify the recipe ( as I did yesterday ), I am still relying on the steps someone else has laid out. This leads me to wonder what the "rules" are about modifying someone else's recipe and claiming it as your own. I beg forgiveness for the recipe below not only from Alexandra Stafford , whose " Creamy Corn Pasta With Basil " I modified, but also from the New York Times' Melissa Clark, whose " Creamy Corn Pasta With Basil " Alexandra Stafford modified! It's complicated, I guess, but I'm going to give those chefs credit and then take a little of my own. "Jennie Aylward's Alexandra Stafford's Melissa Clark's Creamy Corn Pasta With Basil" Um, never mind....let's try again: "Creamy Corn and Seaweed Pasta" Serves 4-5 Ingredients 12 ounces dry pasta 4 tablespoons oil, divided (I used vegetable only beca...

As noted in my most recent post , even if you're not going the whole hog (ha) on vegetarianism, there are choices you can make that are better for the earth than others. Seafood rather than red meat, for example, and if you're doing seafood, anchovies rather than shrimp or lobsters. With that in mind, I made " Lemony Pasta With Kelp, Chile and Anchovies " today (NYT Cooking, subscription required) for lunch. I ordered my kelp from Atlantic Sea Farms. I fear that their pride in using environmentally friendly packing materials may be misplaced, given that they recommend you choose overnight shipping, because otherwise your frozen kelp won't stay frozen, because....of their environmentally friendly packing materials. But anyway, now I have plenty of kelp to last for a while. It was delicious and I would make it again, but I wasn't blown away. I think the kelp smoothie packets could have used a further puree; the kelp was a little hard to manage because...