This is genius, so hats off to Adam Ried and his associates at Cooks Illustrated, where somebody suggested something absurdly clever — soaking mushrooms in a little salty water for a few minutes to make them especially moist after roasting. We don’t know who wanted to pair the roasted mushrooms with parmesan and pine nuts, […]
Everybody at our popcorn party ate this one. The Italian seasoning combined with the parmesan cheese… so simple, yet so divine. Tangy, cheesy, with just the right amount of salt. Someone would make a fortune packaging this stuff.
To our surprise, this lovable combination of ingredients is not from Italy, but from Switzerland, according to Cooks Illustrated, which featured this dish in its March/April issue. Dan Souza did lots of tests and discovered that if he used equal amounts of cheese, the prosciutto and other ingredients tasted better than ever. Children and grownups […]
From Faith: It was a bitter cold afternoon, and I was testing recipes at Orient Point on the North Fork of Long Island. Because the house is situated high on a bluff overlooking Long Island Sound and across the pond from Old Saybrook, Conn., the wind was howling. This was soup weather, only I didn’t want […]
Not surprisingly, this recipe from the cookbook Downtown Italian caught my attention. It’s the one the chef made at night at home, which explains why it’s not wildly complicated, though it has some steps. I’m talking about Whole Wheat Spaghetti with Broccoli Rabe Pesto. The balance of slightly bitter broccoli rabe mixed with Parmesan, olives, garlic […]