Pasta isn’t as revered in America as it should be. Consider how much pasta we actually eat, and then think about how we mistreat this most basic of dishes. We smother it in sauce, over cook it to the point of mush, and generally have no clue what to do with it. I’m here to tell you it’s a simple matter of taking back pasta. Make pasta that is heartbreakingly delicious, and do it all with the easiest recipe you’ve ever tried. more…

Ingredients

1 lbs dry pasta (spaghetti or cappellini)
2 Tbsp olive oil
2 Tbsp butter
2 garlic cloves, minced
2 oz grated pecorino, divided more…

Lately in our house we’ve been getting the bulk of meats from frozen sources. Or at least from large hunks we’ve purchased at a warehouse style store (BJ’s, Costco, etc) and then carved up at home. So the meats haven’t been fresh. There’s even a bag of tilapia in our chest freezer. But damnit I just wanted something fresher, and walking by the meat and seafood department at Wegmans has left me drooling the past few weeks. Gorgeous ribeyes and porterhouse steaks have been calling to me, and then I ironically choose the shrimp this week. more…

Ingredients:

Marinade

¼ cup olive oil
1 shallot, finely minced
2 cloves garlic, finely minced
Juice of 2 limes
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Ingredients

½ lb elbow macaroni

3 Tbsp butter

3 Tbsp flour

1 tsp Turmeric

2 tsp Ground Mustard

½ tsp paprika

½ cup finely diced onion
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