Serious Eats - seriouseats.com

In Belgium, it's not only acceptable to keep the glass in the cradle, it is normal to do so when you want to enjoy a Kwak. Did you even know where the name came from? It is from the sound the beer makes in the glass when you are drinking it!

I may have to change my previous entry...
I was in Paris over the last few days and last night had a great pasta dish with a friend in a little restaurant that we stumbled upon, very close to the Eiffel Tower (Il Sorrentino - 20 Rue de Montessuy - 7ième). I originally picked something else from the menu, but when some of the ingredients did not seem to be available (we arrived at the place at around 22:00 in the evening), I chose the same dish my friend ordered: Pennette Antonino with coquilles St.-Jacques & Parmigiano flambeed with Grappa.
We were sitting on the pavement outside, the temperature was still very nice out for this time of the year, when a table was rolled outside with a whole Parmigiano cheese on it on its side. It was cut open on top and hollowed. The Maitre D' brought a copper pan out with Grappa that was already in flames and poored this into the Parmigiano cheese. The hot Grappa melted the cheese. He scraped the melted cheese off with a spoon and added cooked small penne that had scallops and tomato pieces over them. He kept stirring in the mixture as to add more cheese so that we got to a sauce that was very creamy.
We both ate our dish with much contentment. We drank a nice white wine with that: Falangina Sorrentina and also had an Italian sparkling water: Ferrarelle. Definitely an address I will remember when I get back to that neighbourhood!

1) 4-minute
2) sunny-side up
3) poached
4) or any other way, as long as the yolk is runny and the white is done.

nick's on broadway is a pretty great place. it used to be down the street in a grimy, hole-in-the wall place. the new location is nicer, but also pricier. food still delicious, but i miss the old place!

linguine with white clam sauce.. loads of garlic!

Catalan styled cannaloni

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!

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.