Content about spaghetti
May 11, 2010
"The bacon of fish" elevates this simple pasta to transcendence
You may remember awhile back my lamenting post about a favorite ingredient I couldn't find in Chicago. The ingredient that Claudia at Cook Eat Fret christened "the bacon of fish." Something relatively undiscovered and very difficult to find in the U.S. A secret ingredient, you might say. Well, I'm done lamenting. Because I have found bottarga, the cured roe sack that's pressed and dried to become the density of hard...
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May 10, 2010
Our weekly roundup of what the two of us have written over on Serious Eats.
"Dinner Tonight" Column
QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.
Dinner Tonight: Spaghetti with Bottarga and Almonds
Bottarga is the secret ingredient for this incredibly simple pasta.
Merguez Sausage with Collards and Couscous
This is definitely not your usual Southern version of collard greens. Here the hearty vegetable is paired...
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February 19, 2010
Not all pesto is created the same.
I've been eating pesto with pasta since I knew how to boil water. That dense, fragrant, herb-y concentrate tossed with hot noodles -- it's magic. Even when I had no idea how to cook and bought pesto in a jar, it was wonderful and my favorite dinner. It provides that burst of freshness in the middle of February, and it's delicious enough that the flavor stays in my brain for days.
The only problem I've ever had with pesto...
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November 20, 2008
Because fresh pasta deserves a sauce this good.
Once I figured out how to make fresh pasta, I waited all of 12 hours before I set out to create my own Ragù alla Bolognese. It was a goal of mine ever since watching an episode of Heston Blumenthal's TV series In Search of Perfection. The premise of the show is for the acclaimed chef to reexamine some stodgy British classics by going back to the roots of the original dish. His final recipe usually involves...
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All content copyright Nick Kindelsperger and Blake Royer.
