Creamy Pappardelle with Leeks and Bacon
Oh just go make it, you know you want to. It’s from the February 2013 Bon Appetit and right here on Epicurious. What are you waiting for?Cook’s Country: Spanish Chicken Cutlets with Yogurt Sauce
This was so good despite the fact that I temporarily lost my mind and mistakenly used chicken breast halves instead of cutlets. What’s the difference? Well, a lot of cooking time, for one. Basically, a cutlet is a breast half cut in half, horizontally, making...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,...French Bread Pizza
Children, in the 1970s when I was growing up things were different. As I’m sure you’ve heard, we had 3 t.v. stations, drank Tab, and rode around in gigantic cars with unused seat belts. But did you know that they sold cigarettes in vending machines, and...Recent Comments
Thank you so much for recommending these! They are indeed delicious!
These biscuits looked delicious on the show. Please send me the recipe. Thank you
Is this your recipe or did you "borrow" it?
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I gobbled this up at Beatrix when l was in Chicago last month! I couldn't get it out of my…