Pimentón tagliolini with mushrooms, sausage, and ham, migas-style.

Last summer, while flipping through Mastering Pasta for the umpteenth time looking for inspiration for weekend dinners, I turned to a dish where Marc Vetri had paired paprika-flavored pasta with very traditional Spanish ingredients including octopus, Marcona almonds, and an Iberian ham broth. If I liked octopus more I would have made it directly, but…

Ceviche ganador inspired by CVI.CHE 105 in Miami.

Credit where credit is due: the only reason why I know about CVI.CHE 105 is due to my dear friend Dana over at The Kitchen Witch. As part of a recent email exchange, I mentioned to her that I was headed to Miami and she recommended this place for its excellent ceviche, so automatically I…

Making Marc Vetri’s nine-yolk tagliolini with pistachio-orange pesto.

M’s little brother is getting married in June, and he’s asked us to help out with the rehearsal dinner. We’ll be cooking in a brand-new, state-of-the-art facility that’s part Airbnb and part community/event space, and we’re working on finalizing the menu as I write this. We gave him and his fiance the choice between two–one…

Alton Brown’s cacio e pepe from Good Eats: Reloaded

As annoying as Google can be with news alerts and the like (no, I don’t need to receive every freaking article about Avengers: Endgame ever, especially when most of them have the same information!!!), I have to admit that I squealed recently when I received a notification that Good Eats: The Return has officially started…

Spicy sausage and roasted fennel pizza.

As happy as I am that warm weather is becoming the norm rather than a novelty, I’m a little bummed that this means that it will be very soon time to put away my beloved Baking Steel until the late summer/early fall. I received it for my birthday last year, and between Marc Vetri’s dough…