Recipe: Bucatini with Ramps and Pancetta
Ramps, the petite, wild leeks that peek out of the earth in early spring, may be the food lover's biggest morale booster. When the first harvest appears at the markets, it signals that the rest of the season's bounty will soon be within reach.
Here, ramp leaves and bulbs are sautéed with pancetta to make a racy sauce for bucatini—a round, spaghetti-thick pasta with a hole threaded through its center.
Recipe Roundup: Pasta
Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.
Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley
Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.
Pappardelle with Duck and Juniper Ragù
Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.
Rao's Cappelletti con Prosciutto e Radicchio
Cappelletti is similar to a freshly made mini tortellini. You can substitute store-bought cheese tortellini or ravioli.
... Read more >
Daily Digest: February 27, 2013
Ecuador boasts hundreds of varieties of avocados. [Smithsonian]
For government officials, “pasta” is a dirty word on Québécois menus. [NPR]
Like milk, some beers have a looming “best by” date. [LAT]
National supermarkets increase their focus on hot bars. [WP]
... Read more >
News Feed: June 12, 2012
The delicious aftermath of a (pig) foot in the freezer. [WaPo]
Food Tech Week: cryo-shucking oysters, clams, and more. [PopularScience]
Straight from the source: what's inside that bottle of Pappy Van Winkle's? [WhiskeyAdvocate]
Ten summer cocktails to kick off the season. [FoodRepublic]... Read more >
News Feed: June 8, 2012
Portland's food trucks are in a league of their own. [Saveur]
How to use Balinese long pepper. [LAT]
The best restaurants in New York City for stalking celebrities. [BA]
Flaky and tasty summer pies. [F&W]
Seven pasta dishes inspired by the sea. [Food52]... Read more >
Recipe Roundup: Spring Soirée
There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.
Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.
Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.
Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >
News Feed: March 29, 2012
Shares for organic pasta company Annie's Inc. soar after IPO. [HuffPo]
Finding the foods that best compliment IPAs. [SE]
Celebrity diets and food fads explained. [Slate]
Countless ways to indulge in artichokes. [Saveur]... Read more >
News Feed: March 9, 2012
Mark Bittman's love letter to miso. [NYT]
Pasta pairings 101. [Guardian]
Vanity Fair takes on the pantries of 20-somethings. [BA]
JBF's new book, Best of the Best, features chefs' iconic dishes. [HuffPo]
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This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
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QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
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