This recipe is based on an old favorite from the Fine Cooking Magazine archives. I made modifications based on flavors I love, swapped and added alternate ingredients, and added a squeeze of lemon at the end for brightness. I hope … Continue reading Orecchiette with Broccoli Rabe, Sausage, Cherry Tomatoes, and Calabrian Chili
For the past couple of years, one of my favorite go-to ingredients has been crushed Calabrian chili peppers. I’m definitely a spicy food lover, so when I first came across this zesty-fruity crushed pepper sauce at William Sonoma, I couldn’t … Continue reading Some Like it HOT!
Did you know that the key to creamy, rich hummus is to use peeled chickpeas? Shout out to the innovative team at Melissa’s Produce! Their peeled and steamed chickpeas are a perfect choice. I used them right out of the … Continue reading Super-Fast Hummus!
If you’re reading this that means you’re back in to see how and if my idea for making pasta with sourdough discard worked. I’m happy to report that it did and that it was delicious! Below you’ll find the step-by-step … Continue reading Sourdough Discard, Part 2: The Pasta!
I’m pretty lucky that my friends and colleagues in the test kitchen usually humor me, and I’m missing that right now as we approach our fifth week in quarantine. Several weeks before our lives changed from normal to an episode … Continue reading Missing the Test Kitchen
It was probably the very first time we agreed 100% about where to have dinner last Saturday night. Hands down, no hesitation, we all voted for Chef Danny Bowien’s Mission Chinese on the lower east side in New York City. … Continue reading Mission Chinese
I’m proud of the fact that I grew up in a racially diverse neighborhood. Like it or not, we all lived side by side, for better or for worse. Name an ethnicity, and we pretty much had it covered. From … Continue reading Thank You, Hilda!