And recently, I made Marsala-baked pears, only to find out that, yup – this year, Marsala is the color of the year. So if you’re interested in finding out what the color of the year is going to be for next year, keep an eye on this blog. The other night I invited some friends over for a
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Author Notes: This is no-frills, classic carbonara. It’s also great made with rigatoni. Serving suggestions: straight outta the serving bowl. Adapted from Bon Appetit’s April 2012 issue.– Brette Warshaw Serves 4-6 1/4pound guanciale or pancetta, cut into 1/3-inch cubes 7large egg yolks 1large egg 1pound spaghetti Kosher salt Freshly ground black pepper 1/2cup freshly-grated Pecorino, plus more for
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Very good, and it could’ve been better if I used better ingredients, but I didn’t want to spend too much on a first time experiment. No real linguini of course, I used daikon radish, my go-to pasta replacement for quite a while now. I spiral cut them, and then dropped them in boiling water for
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From SmittenKitchen.com I realize that if you’re scouring the internet this week looking for something romantic to cook for that little Hallmark holiday this weekend, the words “pot roast” probably didn’t cross your search threshold. It’s not sexy food; nobody is writing aphrodisiac cookbooks about bottom rounds and boneless chucks. But if you ask me,
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Ingredients 2 racks baby back pork ribs, about 4 pounds 2 Tablespoons kosher salt 2 Tablespoons black pepper 1 Tablespoon brown sugar 2 cups orange juice 2 cups water 4 cups ketchup 1 cup yellow onions, finely minced ½ cup molasses 2 Tablespoons Worcestershire sauce 1 Tablespoon Dijon mustard Pinch of cayenne pepper Steps Preheat
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