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“It Had To Be You”~ Frank Sinatra
PIN IT I am so in love with pasta. I think most people feel this way about it, but if they were in my head they may have something different to say. It’s kind of like how people have obsessions with boy bands or baby goats, but instead, my enthusiasm goes towards pasta. I promise…
Pastina From The Pot– Single Serve
PIN IT Ingredients 2 tablespoons unsalted butter, divided 1 tablespoon olive oil plus more for drizzling 8 ounces pastina 2 cloves garlic, grated Kosher salt Freshly cracked black pepper 2 cups tomato sauce 1 1/2 cups chicken or vegetable broth ricotta salata pecorino romano Method In a medium high sided sauce pan over medium heat,…
Sweet Home Alabama meets Georgia on my Mind
PIN IT I spent the weekend in Birmingham, Alabama with my boss Rochelle Brown and what a great time we had! I could not have been more excited to accompany her at the International Association of Culinary Professionals. And, more so because she was leading a panel! A discussion about staring your own cooking content…
Hands Of The Pugliese Woman.
Wouldn’t it be a bit ironic if I hadn’t spent time in Puglia learning tradition from the ones who inhabit the land? I was fortunate amongst others to take the time and watch a home cook dwindle her hands through focaccia dough, clean bearded mussels, and chat up a storm in Italian which most of…
blog post | collabs | pasta & grains | recipe
Roasted Arrabiata Casarecce
PIN IT The first thing I didn’t expect to see on the streets in Accra, Ghana were boiling vats of water for pasta. There was pasta around us, mostly spaghetti that locals were selling on the streets. I couldn’t help but feel super curious by all of it, especially when nearly every hotel menu offered…
I don’t think the title of your article matches the content lol. Just kidding, mainly because I had some doubts after reading the article.
Appreciate thios post. Willl trry itt out.