Russ Crandall is the blogger behind paleo-centric site The Domestic Man and a former Yahoo Food Blogger of the Week. Below, he transforms leftover holiay ham into something worthy of the spotlight itself.
Trattorias and enotecas, from sea to shining sea. Thrillist calls these the best Italian restaurants all across America. Did they miss someplace amazing?
Italian cooking expert and restaurant mogul Mario Batali, whose latest book is America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers, shares the six tools he turns to for making a perfect bowl of pasta.
You know how adding bacon to any dish just makes it that much better? Well, adding another member of bacon’s family tree to the mix is even more sublime! This riff on amatriciana is totally delicious.
At Bucato , a restaurant in Los Angeles, California, chef Evan Funke makes thousands of pieces of pasta daily, all by hand. Quick! An Italian lesson: Pasta fatta a mano: Pasta made by hand. Pasta fatta in casa: Pasta made in-house.
Spring produce and bright, light flavors take center stage in these fresh pasta dishes, from spaghetti tossed with morels and asparagus to orecchiette with broccoli rabe and tangy goat cheese.
Charred romanesco, Fresno chili, anchovy, soffritto, caper, and mint at Gjelina in Los Angeles, California. Photo credit: Julia Bainbridge Soffritto: in Italian cooking, it’s a mixture of chopped celery, onions, and carrots , the first component of a soup or sauce to be licked by butter or oil. (The French call it mirepoix.) The Spanish sofrito also forms the base of traditional dishes, but it’s made up of tomatoes, onions, garlic, and green peppers.
Every other Thursday on Food52, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan. Today: Welcome spring with a bright, lemony asparagus risotto.
It uses both the ramp bulb and its leaves, features plenty of snowy Pecorino Romano and Parmesan, a full cup of delicious pancetta, and a sluice apiece of white wine and lemon juice. Ramp Carbonara From Food52 1 pound spaghetti 1 cup chopped pancetta 2 tablespoons olive oil 1 pound ramps 1/3 cup white wine 1/2 cup grated Parmesan 1/4 cup grated Pecorino Romano 1/2 medium-sized lemon 5 eggs (if you use extra large - 4 eggs) 1.
Sure, you’ve had linguine with clams before—no doubt at a charming Italian bistro with red-checked tablecloths and tea lights in miniature glass cups. But we’re willing to bet you’ve never had linguine with clams like this.
Layered with delicate veggies, a creamy sauce, and three cheeses, this lasagna captures the freshness of spring — straight from the freezer.
Who would imagine a risotto cooking in less than 30 minutes? Our clever shortcut lies in using the microwave to parcook the rice, essentially giving it a head start before it hits the stove.