I’ve been burned more than a few times by recipes that bloggers lavishly hailed as amazing but that in my kitchen (my fault?) were only so-so. I’m forgiving, though, because the successes are worth it, and because I know that people are just doing what they have to do to keep cooking and writing. All these peeks into people’s kitchens and lives make up for any number of recipes that don’t quite deliver.
I’ve explored a few recipes from The Silver Spoon
And what a section it is. It is stuffed with unique ideas, which seem at once exotic and also incredibly simple. That’s exactly where this recipe falls. The rosemary and tomato seemed harmless enough, but the addition of flour and water felt a little like cheating to add body. But is actually just the perfect vehicle to help that rosemary sauce cling to every single noodle. It makes what looks like a little bit of sauce stretch over an entire box of pasta. Scoring some great pasta to coat with that sauce also helps. I picked mine up at a local Italian importer and can’t see myself ever going back to the old pasta again.
I'm on a bit of a pine nut and golden raisin kick—this is the second time this week (here's the first). The combination of sweet and tangy with fancy nuttiness is irresistible. So when I was flipping through Tyler Florence's Tyler's Ultimate
Editor's note: Starting today, Dinner Tonight will also appear on Tuesdays and Thursdays, rounding things out so you've got a quick and easy recipe to make every weeknight. Today also marks the Dinner Tonight debut of Blake Royer, who will be handling these Tuesday/Thursday recipes. Blake has written for us before, as part of the Paupered Chef team with Nick Kindelsperger—our MWF Dinner Tonight contributor. OK. Enough. You're hungry. Without further ado, here's your recipe... —Adam
I'm especially fond of pasta recipes so simple, they leave you twiddling your thumbs waiting for the water to boil. Pasta might be my favorite thing to cook for a weekday dinner: It adapts easily to cooking for one, it’s cheap, and it’s a serious comfort food that leaves you far happier with yourself than if you’d ordered pizza. So when I was flipping through Cucina Rustica
This recipe takes pasta minimalism to an extreme: There will be no complaints about oversaucing. Yet the result is greater than the sum of its parts—a combination so carefully simple it makes you wonder if life itself is too complicated. And, as if the grand total of seven ingredients (including salt) wasn't already spare enough, the authors say that the addition of lemon juice, "strictly speaking, isn’t necessary." I wouldn't agree—it provides a nice acidic foil to the garlicky olive oil and, along with chopped parsley, brightens the dish. But I suppose if your pantry is especially sad and lacking, you could still pull this off without the lemon. Just make sure you cook your pasta perfectly al dente.
Editor's note: We're thrilled to introduce our bureau chief of all things Italian on Serious Eats, Mario Batali. Mario will be weighing in regularly on, well, anything he cares to weigh in on. We're excited to have Mario on the site, mostly because he loves to eat and cook as much as we do, and because he adheres to the Serious Eats bywords—Passionate, Inclusive, Discerning—in all of his far-flung endeavors. —Ed Levine
Nothing, nothing, sounds better than a plate of spaghetti al pomodoro in the month of September.
Did I say nothing? I meant nothing!
The myth of summer tomatoes will continue, but real cooks know that the maximum flavor raver for the golden love apples' peak of perfection is in fact September and even October. A walk through nearly any farmers' market in the northern hemisphere will prove me correct, as one jaunt this last weekend through the Union Square Greenmarket did. There are literally three dozen different types of magnificent tomatoes available in assorted hues, with fantasy names from Green Zebras and Brandywines to Black Russians, Wrinkly Ligurians, Ox Hearts and Cherokee Purples.
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