Food, cooking, and travel
I had a revelation recently. The night before, I served asparagus for dinner, steaming the whole bunch (which was a pretty good size bunch) and then topping with a chimichurri sauce I made a week ago. As I was cleaning up, we had about half …
A couple of days ago I talked about digital food. The actual incident that got me thinking about ebooks, recipe managers, and all other kinds of ways that food intersects with the new digital era was buying and reading Cooking with Spices by Mark Stevens. …
Anyone who has ever read this blog knows that I approach a recipe more as a set of suggestions than a script to be followed. Ingredients, techniques, timings – all are subject to improvisation. There are some occasions, though, in which the details really count. …
My efforts in replicating caci e pepe (here and here) has led to some experiments in a more simple and direct approach to pasta. When I was a kid, there was no such thing as “pasta.” We had spaghetti with tomato sauce and either meatballs …
One of the dishes we keep seeing in Rome (and ordered a couple of times) was caci e pepe, basically a spaghetti (or bucatini) in a cheese and black pepper sauce. It’s simplicity is only slight less amazing than it’s taste, but there you go. …