Writing about food since 2004.
Category
pasta
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My Burnt Foot
Picture it: my kitchen, last Thursday. I’m standing at the stove attempting to make Colman Andrews’ recipe for Rigatoni with Chickpeas and Anchovies from Nancy Silverton’s “A Twist of the Wrist” and I have a giant vat of water boiling for the pasta. The sauce is simple: you just take 12 anchovies, mash them up…
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How To Make Broccoli and Cauliflower Bad For You (and utterly delicious)
This is a recipe from The Zuni Cafe Cookbook, a cookbook I’ve long dismissed as too complex, too fussy, too–well–not me. Flipping through it now, the recipes are long-winded, they go on for pages, and the pictures are too few and far between. And yet this is a cookbook that has something to say–I can’t…
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How To Make Bland Pasta Better
The pasta you see above may call to you and cause you to eat your computer screen, but don’t be fooled. Before I put that pasta through Amateur Gourmet Pasta Rehab, it was a bland, boring mess. Two ingredients came from the farmer’s market: fresh corn and basil. The corn, as I should’ve guessed this…
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Fun with Feta
Oh commenters, you complete me. I did a post last week called Summer Food where I asked you, my readers, what foods really capture the summer season. The responses were great, but one stuck out in my head as I made my way to the grocery store this weekend. That was KatyBelle’s. She said, “Anything…
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Cavatappi with Sun-Dried Tomatoes and Cannellini Beans
Here’s how you know if the new recipe you’ve tried is successful: a few days go by, maybe a week, and suddenly you find yourself craving the thing you cooked the week before. This happens far less often than you think. For example, the other night I made Kung Pao Chicken from scratch and while…
