The key to any good pasta salad is balance. You want something rich (cheese) matched with something crunchy (pine nuts, breadcrumbs) and something acidic (tomatoes, vinegar). Then you want to add some fresh herbs to jump up the flavor. So yes, it is basically like any other salad except you have pasta instead of greens. Below is a quick version I whipped up last week using what I had lying around. Feel free to substitute cheeses and dressings, most anything will work so long as your ratios are good. This one is a bit tangy as per my personal preference but you can dial down the vinegar if you like. Go forth! 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