What can I say. I'm not proud of bringing this to you but I am. It's a terrible and wonderful indulgence. I'm sorry, and you're welcome.
It's appeal is that it's uncomplicated, its just easy to eat.
Here's why Israeli couscous used to baffle me. It's baffling.
Make, and then marvel in the most awesome thing you've made all week.
You expect that this is a very satisfying meal, I hope, since how else could a "go-to" become one. You also gather that you should be drinking lots wine with this dinner, right? Good.
Vibrant, salty, spicy, it's perhaps, the boldest meat-free pasta you’ve made, and hopefully, a pretty good spin on Amatriciana.
Creamy noodles just like those in that magical black pot.
There is such a thing as too much ricotta. For instance, you could buy a large amount for a dinner party that needs to be postponed or, in my case, a recipe test that gets put off. When you find...
June is the ideal month to bathe your pasta in an exorbitant amount of very fresh peas, but at all other times of the year, use frozen peas for this pasta and it will be simply perfect then too.
One plate-sized ravioli, filled with a egg yolk on a bed of scallion, sautéed spinach, butter-fried mushrooms and lemon-spiked leek cream. Yes.
A few years ago, I didn't think I'd be voluntarily making a meal out of Brussels sprouts.