Fettuccine Alfredo: How do I love thee…
Fettuccine Alfredo is one of those dishes that looks simple on paper, yet you can spend a lifetime perfecting it. It’s also unique in that it’s an Italian-inspired dish (the Italian version being...
View ArticleLink Feast: 12.19.08 (Cheese bail-out edition)
Bail-out fever has crossed the pond. If the price of a Parmesan wheel is so low, why am I still paying $20/pound at Central Market? Hard Times for Parmigiano Makers – The Parmesan cheese industry is...
View ArticleBuilding the Perfect Carbonara: A Roman Puzzle
A Roman Puzzle A recipe is a funny thing. Often you’ll follow the instructions exactly and the dish still turns out poorly. It’s like something’s been left out, or gets lost in the translation, and you...
View ArticleBuilding the Perfect Carbonara: The Ingredients Part 1
Guanciale If there’s anything more controversial than the origins of the dish known as pasta alla carbonara, it’s the selection of ingredients that go into it. In the first part of this series, I...
View ArticleThe Story of San Marzano Tomatoes
Rega brand DOP San Marzano Tomatoes In the food-mad country of Italy there are several ingredients that are venerated above all others. Parmigiano-Reggiano cheese, Prosciutto di Parma ham, and Aceto...
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