Yet another sauce that looks a lot longer and more complicated in theory than it is practice. Short of dumping in a bunch of stuff and abandoning it, sauce doesn't really get much easier — and it definitely tastes like something you'd happily pay $17+ for in a place that isn't your kitchen.
The only carbonara technique you need to know: authentic, traditional, and idiot-proofed. Because if you're gonna be bad, then be bad the best.
Sometimes, you just wanna have a date with yourself. And since I've had many dates with myself, I've advanced to the point where I'm comfortable making myself dinner without fear of living up to subsequent expectations.
Maybe the single-most sophisticated sounding thing you can do today is tell someone — your mom, your Instagram followers, the dude in the cheese section at the grocery store — that you're making real bolognese later. But what makes a bolognese "real" vs. gives someone's grandmother a reason to come back from the dead and kill you? I read all the internet comments, so you don't have to!
I haven't really drawn the line yet between what's "Italian" and what's "Italian enough" on this blog, but I do know that nowhere in Italy will make you this. But sometimes you just want savory, melty, cheesy saucy magic without wanting a carb as the primary vehicle for that magic, and in those instances, chicken parm(igiana) is here for you.
Need something to do on a medium-to-cold Sunday night that isn't a) laundry or b) feeling sorry for yourself? If yes, then take part in this lil resurrection experiment: bringing the OG Noodles & Co Mushroom Stroganoff back from the creamy, delicious dead.
Fall is here, and so are the wild mushrooms. Except it's still 80° out and you sweat every time you think about "cozying up." But what is LA if not a place to pretend?
If your bowl is this green, you can almost call it a salad. This is a ruthlessly-simple, one-pot weeknight pasta with a self-righteous sauce made out of health, fiber, and positive choices. Living in denial, party of one — your table is ready!
I recently heard rapini described as "bitter and inaccessible", so it figures that this dish is native to my bloodline. This is allegedly a traditional dish of Bari in the Puglia region, where my grandmother was from and where orecchiette originally hails. If you relate to this description, then get ready to meet your new favorite late-winter early-spring green.
like all things responsible, dependable, and sturdy, this stew will never win a beauty contest. however, it is a great choice for a sad, rainy monday when still you need to make lunches for the week so you don't lose a bet to your coworkers, and a great way to use the weird wine vinegars you aspirationally bought the other month and still haven't opened.
vodka sauce was invented because adding vodka to tomatoes allegedly "stabilizes the reactivity" and "reaches flavors in tomatoes otherwise inaccessible." does that mean regular sauce is temperamental and emotionally unavailable? let's find out.
TFW a giant heat wave throws a big fat hot wrench into all of your september soup aspirations. oh, wait, that's just me with that feeling, alone, in fucking los angeles.
nothing says "spring forward" like endless gray skies, raging humidity, and a total lack of inspiration to live. but I guess at least asparagus is in season?
"just bring your presence," my mom requests, which resulted in a home cooked birthday dinner. (then I asked her to pay for the soup ingredients.)