Tagliolini with parsley-basil-garlic scape pesto, just in time for summer.

Two years ago, I shared the pasta I served at my brother-in-law’s rehearsal dinner: tagliolini with pistachio-orange pesto, and it feels right to be talking about pesto once again, because who likes making intense tomato sauces once summer hits? (I do, at least when the really good tomatoes start popping up in the market and…

Air fryer Catalonian-style chicken wings with allioli.

Even though it’s been nearly seven years(!) since we last were in Caldes d’Estrac and eating at El Taller, I still think about their signature roasted meats served with a ramekin of allioli made completely from scratch. (By that I mean they made the emulsion only using some garlic, salt, lemon juice, and olive oil…

Tom Colicchio’s roasted tomato risotto from Think Like a Chef.

Even the most casual of Top Chef fans know that attempting to make risotto usually does not end well for the cheftestants, though there have been a few exceptions. Some notable ones I remember include: Season three premiere: Howie actually makes a successful risotto with uni, but forgets to plate the other required component (frog’s…