Here’s a recipe from, of all books, a Lebanese cookbook. This is the only recipe that I made from the book, and it was disappointing. I can’t speak for the rest of the recipes, but this one was definitely lacking. Not that it was terrible, just uninspiring and somewhat bland. The book is The Lebanese Kitchen…
Smoked Gouda Carbonara
Time is tight this week, so I’ll say just this: try this dish. It’s really really good and easy to make. And it’s from the April 2017 Food & Wine issue. What you’ll need: 1 lb spaghetti 5 large egg yolks 1 large egg 1 cup (4 oz) finely shredded smoked Gouda + some for…
Lasagnetta with Toasted Breadcrumbs and Anchovies
Here’s a take on a recipe I found while figuring out what to make for dinner one day. It’s basic, but it tastes great. I’ve never had anchovies before (I’m not a real fish person), but I was pleasantly surprised by right amount of brininess they added to the dish. Mind you, the dish will…
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