Blog Archives for tag The New York Times
Cacio e Pepe
Just another example of how simple is sometimes better. Cacio e Pepe is a classic Italian pasta dish, normally made… Continue reading »
‘Pappardelle with Fresh Ricotta, Squash Blossoms & Basil Oil’
Thick strands of egg-based pasta decadently dressed with homemade basil oil, sautéed zucchini, ricotta cheese and the ultimate treat of… Continue reading »