The following recipe is from the November 5th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Simon Hopkinson, author of Second Helpings of Roast Chicken, believes linguine to be "one of the...
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- serves 4 as a main course - Ingredients 4 tablespoons extra virgin olive oil 1/2 medium red onion, minced 1/4 pound pancetta, cut into 1/8-inch dice 4 cloves garlic, peeled and thinly sliced 6 tablespoons extra virgin olive...
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My seven-foot tall Sun Gold tomato plant is ripening with beautiful orange cherry tomatoes faster than I can use them (see last week's recipe). My favorite use by far though involves pasta. This particular one comes from my food...
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I'd never eaten a ramp before in my life. But there I found myself week after week, trolling greenmarkets, unable to wait for something other than root vegetables. My own obsession was mysterious, but the general public excitement over ramps...
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- serves 4 as a main pasta course - Ingredients 1 pound linguine 1/2 medium red onion, finely minced 1/4 pound pancetta, cut into 1/8th inch dice (or mole salame) 4 cloves garlic, peeled and thinly sliced 6 Tablespoons extra...
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I've done this before. Not with the same ingredients, or procedure, but with the unlikely combo of pasta and seemingly inappropriate vegetable. It would seem to be too much starch for any one human to take on. But cooked correctly,...
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On Top of Spaghetti is the second cookbook by Johanne Killeen and George Germon, the owners of Al Forno in Providence, Rhode Island. I've eaten at Al Forno many times over the years, and the pastas, grilled pizza, and desserts...
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