Girl in the Kitchen: Asparagus Linguine with Almond Butter Crisp
This would be a fairly straightforward pasta dish — asparagus, baby arugula and olive oil — before you add the almond butter crisp. And please, take a moment to fully absorb that that concept: Almond. Butter. Crisp. It’s nuts and butter and bread...Girl in the Kitchen: Pork and Apple Ragu with Parparadelle
One thing I’m learning very quickly about our friend Miss Stephanie Izard is that she is not about the 30-minute meal. Like most professional chefs, she loves the kitchen and gets paid to be in it all day and kind of assumes we all feel the same way. For me,...Bon Appetit: Bucatini All’Amatriciana
What’s not to like about a quick pasta dish with tomatoes, bacon and onion? And cheese? I’ve always loved the Cook’s Illustrated version of this but this one, featured in the May 2011 issue of Bon Appetit is really delicious too. This one, I think,...
The Essential New York Times Cookbook: Pasta a la Vodka
As any Italian or Italian-cooking snob will tell you, Pasta a la Vodka is not authentic in any way. Even though it was, allegedly, created in Italy, it was only embraced by us ignorant Olive-Garden perpetrators. But love it we do and there are a few really good...Recent Comments
Yummy
These biscuits are grand they are going on the Breakfast/coffee table. nhlegge16@gmail.com
The thanks for how to print this recipe was to Ann
Excellent advice. I tried to copy & paste but it wouldn't let me copy. Thanks for the great tip.
Can I use frozen blueberries?