If you’ve been following along with this simple pasta series, you knew that this one was coming. In fact, given the response to these posts, I’d say this is the most anticipated one of all. It’s certainly one of the best known Italian pastas outside of Italy, and easily the best known of the classic… Read More The Egg Effect
I keep thinking that maybe this approach to pastas staying at a very simple level is going to get boring for readers. And, I’m sure that it is for some. But based on messages and emails, apparently it’s resonating, mostly with a “oh, that’s how to get that to work” or “oh, that’s why the… Read More Noodling with Garlic and Oil
Over the last year or so, the omakase menu has found its way onto the Buenos Aires sushi dining scene. Not that there were never omakase menus before, for the first decade I was here, we would go to Yuki, the first, and longest running sushi bar in the city, which unfortunately closed in 2016. And we have… Read More Omakase Dual Duel
It’s a pasta dish that’s probably as contentious as putting pineapple on pizza. It’s a guilty pleasure for even the naysayers, who probably eat it with a large napkin draped over their head to hide their faces from God as they indulge in crunching ortolans. It’s an “Italian pasta” that, for the most part, you… Read More Is Alfredo “Real”?
Making my way slowly through this last season’s episodes of Searching for Italy. I have to say, I’m finding it less interesting than the first season. It feels a little bit like Tucci lost interest in really talking to the people who he was meeting – we’re getting less about them and more about him. Celebrity… Read More Tucci #5
I had the feeling that there were folk out there who wanted to really see some of the basic steps of making simple pastas. I hadn’t expected quite the response I got from folk who sent me messages with thanks for clearing up some of the steps, and explaining why each one makes the process… Read More Cheese and Pepper
I just can’t keep up with this guy. Dante Liporace, for those of you who’ve been with me for these years of culinary adventure, we first met at Moreno, a good thirteen years ago. I was impressed with his restraint in the use of molecular gastronomy. He focused on flavor and good cooking, and the modernist… Read More Keeping Up with Dante
When it comes to pasta, I tend to like simple. It lets both the pasta and a couple of clear ingredients shine through. At the same time simple pastas are often the hardest to get right, because, as the adage often goes, any mistake is really obvious. If you’re making a complex sauce, like a… Read More Street Vendor’s Noodles