This week, we are taking you back to culinary boot camp with a delicious, versatile red tomato sauce. The technique is super basic so it is ALL about the quality of your ingredients and your desire to experiment with different combinations of fresh and dried herbs, various cheeses and anything else you happen to have around. After nailing this (trust, you will probably swag out on the first try) you will never eat Prego again.Let’s go! Read More
Welcome back to Food Gold 2k11! This week we getting heavy and hearty with a Grandma classic, lasagne. Our version features the woodsy goodness of four kinds of mushrooms, bright fresh herbs and a delicious mother sauce, the bechamel. I broke things down in a few easy steps so you can keep everything in order as you cook up this treat. My only advice is to make sure to you butter the dish before you throw it in the oven and that you taste as you go on the seasoning front. Aside from that, it’s a breeze. You can do this! I want to see you do this! Read More
After checking out the Anthony Bourdain in Rome version of No Reservations last week I caught a glimpse of homeboy eating Cacio y Pepe, a beautiful bowl of pasta with cheese and pepper, and decided this was absolutely going to be the next recipe I shared with y’all for Food Gold.
Now, due to the stark simplicity of the recipe you need to be sure you use only top notch ingredients (I’m looking at you dudes who use the old pepper you’ve had in your cupboard for two years) so spend a few extra bux and reap the rewards.This one is a stone cold classic and a great lesson in subtly swagged out home cooking. Read More
Due to fan demand, Sam Goldman, he of Trinidad food porn fame, is back to hip us on how to make your very own summery pestos. And since we know how much a good working knowledge of pesto can improve your condiment/nosh game, we are trying a choose your own adventure format this week and hitting you with THREE recipes. Thank you for letting us kill you with kindness! Read More