'fettuccine' on Serious Eats

Lamb Bolognese from 'Family Table'

We've written several recipes for bolognese sauce over the years here at Serious Eats, and these recipes usually fall in two camps: the traditional slow-cooked multiple-meat bolognese camp or the easier, lighter, faster meat-sauce-maybe-known-as-bolognese camp. This lamb bolognese from Michael Romano and Karen Stabiner's Family Table falls squarely in the middle. Instead of using the traditional shortcut of pre-ground beef (or a quartet of beef-veal-pork-chicken livers), this bolognese calls for simply ground lamb. This single step adds rich, slightly gamey flavor that would be impossible to achieve using any other single meat. More

Cook the Book: Egg Noodles with Fava Beans, Leeks, and Morels

These Egg Noodles with Fava Beans, Leeks, and Morels from Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian is a fresh take on pasta primavera for all of us who have relegated the 1980s-popular dish to the dusty halls of dishes that have gone out of fashion. It's a plate of pasta that brings together all of the wonderful vegetal elements of spring and pairs them with just the right amount of butter, cream, and pasta. More

Do You Put Cheese on Seafood Pasta?

So many Italian chefs both here in the U.S. and in Italy consider it culinary heresy to put grated cheese on seafood pasta. Why is this? Robert Trachtenberg explored the topic this weekend, and he uncovered many theories, but not the definitive answer. What's your stance on cheesing seafood pasta dishes? More

More Posts