Video: How to Make James Beard's Linguine Verdi al Guanciale

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Are you craving a delicious and indulgent pasta that's easy to throw together after a long day at... Read more >

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Eat this Word: Guanciale

guancialeWHAT? Babbo's bacon. Popularized in this country by chef Mario Batali, guanciale is salt-cured, dried pigs' cheek; pancetta, which may be substituted for it, is made from the belly of the pig. The name comes from guancia, which means "cheek" in Italian. Guanciale, a main ingredient in spaghetti all'amatriciana, is especially common in the cooking of central Italy. The Babbo website notes that though guanciale "is leaner than traditional pork pieces, it has a noticeably richer flavor. It is this richness, combined with a delicate porkiness, that more than merits the meat's three-week drying period. Making guanciale may require a little more planning than simply buying good-quality bacon or pancetta, but its abundance of flavor distinguishes guanciale from the rest, making every dish that much more succulent." WHERE?

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