by Brian | Aug 17, 2017 | Recipes, TBT
Here’s a TBT recipe from 7 years ago. I don’t normally think of mint and spaghetti in the same breath, but Lidia does. Besides the mint, you’ll need capers and anchovies and red pepper flakes. It’s a summer sizzler. Imagine New Jersey was an...
by Brian | Jan 10, 2015 | Cookbook Review, Cookbook Reviews, Really Simple, Recipes
From Pasta Modern by Francine Sagan comes this complex vegetarian dish. Not complex to prepare, but on so complex in flavor, so satisfying that you will not be asking yourself: where are the meatballs? The delight here is the string beans, cooked with tomatoes, garlic...
by Brian | Mar 1, 2013 | Cookbook Review, Recipes
Source: Pasta by The Culinary Institute of America [Gianni Scappin, Alberto Vanoli, and Francesco Tonelli] The Culinary Institute of America — yes, that CIA — is recognized as the best culinary school in America. If you can’t invest two or four years to attend, then...
by Suzi | Mar 1, 2011 | Recipes
In Michael Chiarello’s Bottega, the head notes describe this dish as crowd pleaser. And as a celebration of Zinfandel. Spaghetti always seems to come to the table adorned with tomatoes. Here’s a way, by cooking in Zinfandel, to achieve a far more royal red color. A...
by Suzi | Jun 7, 2010 | Cookbook Reviews, Recipes
Imagine New Jersey was an island, with tall mountains separating alluvial valleys filled with farmland baked by the sun, and surrounded by warm waters flush with lobster, tuna and anchovies. And just like New Jersey, a lot of people speaking Italian. Well, fewer...