Serious Eats: lh's Profile

Penne with a white Bolognese sauce (New York Times magazine a few years ago) is by far my favorite pasta. It starts with lots of rehydrated porcini mushrooms, and then simmers vegetables, beef, and sausage in porcini broth and white wine. It ends with cream and a hit of good white truffle oil. I have had guests call the following day and claim they still can taste that Bolognese!

Teachertalk at 3:05PM on 04/15/07

From Serious Eats

'On Top of Spaghetti' Book Giveaway

Nothing too fancy for me, I'm afraid, since I'm enamored by the simplicities of a well-done bolognese or vodka sauce. And due to being a graduate student with only so much time to cook and only so much money to devote to cooking, I tend to work on one or two recipes a semester to see if I can start nailing these sauces on my own rather than be at the mercy of a jar!

As such I have a decent vodka sauce going on for whenever I need to make a quick meal in around 15 minutes, and that certainly means quite a bit to me! Time to get cracking on bolognese!

First Chair at 4:53AM on 04/15/07

From Serious Eats

'On Top of Spaghetti' Book Giveaway

Plain old spaghetti with my family's meat sauce (beef short ribs, boneless pork ribs, italian sausage and meatballs) covered in locatelli cheese. It brings me such comfort I just thank God I am italian.

JerzeeTomato at 7:48PM on 04/14/07

From Serious Eats

'On Top of Spaghetti' Book Giveaway

My favorite is a 4-cheese lasagne with béchamel sauce. It uses fontina, parmigiano reggiano, mascarpone and ricotta cheeses with walnuts for texture and additional flavor.

It's really amazingly amazing! I think I'll make it tomorrow night -- you know, after a lazy Sunday.

Rich at 4:19PM on 04/14/07

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