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It’s hard not to be intrigued by a dish with a title like this. Leave it to the Italians to name a recipe that lends a few laughs. What the heck makes the water so crazy? Actually, not much at all, which is why you should ditch your original plans for dinner and make this simple, comforting recipe instead.
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Water, 99.9 percent of the time, is not crazy. Most of the time, it’s pretty boring, save for those times you decide to toss that lemon slice or a few fruit and herbs in it. I am not talking about that kind of water. In fact, this a water you wouldn’t throw back in a tall glass (although I wouldn’t judge you if you did); it’s a cooking water that comes from a little corner of Italy and it’s in that crazy 0.1 percent.
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“Beat the heat” takes on a whole new meaning when it comes to alleviating the burn of spicy food. The myriad heat-inducing ingredients and their varying intensity can make matching cuisines with liquid counterparts seem like a constant battle.
But the cultures that developed irresistibly spicy foods also developed ways to relieve scorched palates. From creamy Mexican horchata to light lagers, complements exist that tame even the most tongue-searing dishes.
Across the spice spectrum, cold, low-alcohol beverages always work, but a little strategy can go a long way and keep you reaching for the next chile-laden bite. Read on for the complete guide to pairing your favorite beverages with all things spicy.
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Whenever I am stuck with more fresh herbs than I can manage — be it herbs from my tiny container garden on my balcony or a big bunch from the grocery store — I undoubtedly make pesto. Just last week I made both sage and thyme pesto in order to get a handle on my excess. Then I froze the two to use on pasta, fish, chicken, and even just good bread whenever the craving strikes. But I don’t freeze pesto the way most people tell you to (in ice cube trays). I have a method that I wholeheartedly believe is better.
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Most of the time, all I want to do with a ripe cantaloupe is slice it up and eat it as is, but that doesn’t mean it shouldn’t be tossed in salads, smoothies, or cocktails as well. When using cantaloupe in a recipe, often a specific amount of cups are called for. How many cups of fruit are actually in that cantaloupe?
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From Apartment Therapy → How to Build a Floral Bouquet
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August is the perfect time to curl up with a good book. This hot-and-steamy month is, appropriately, Read-a-Romance Month, 31 days dedicated to swooning and melting, yearning and burning. We asked Bobbi Dumas, founder of this homage to romance novels, to pick her favorite book each week. Naturally, we’ll be complementing her suggestions with something to snack on. And since you’re likely to get hot and bothered, we decided to go with food pairings to help cool you down.
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Packing school lunch is a chore that I adore. Still, with two kids and 10 lunches each week, there’s always room for improvement. That’s why, this week, I asked our readers for their tips and tricks for packing lunches — and they had plenty to say.
Here’s some of their best advice.
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Eating in summer means that eventually you will be eating near a large body of water, be it the ocean, a lake, or the municipal pool down the street. In general, this is a good thing, and if you haven’t been yet, stop reading this right now and get thee to some water.
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When you want a dinner that still involves some cooking during the summer, pasta will always be your best bet. With all the types of pasta and additional ingredients you can mix in, pasta is an infinitely versatile dinner that can help you clear out your fridge or try a new ingredient without worry.
To get your mouth watering and your culinary creative juices flowing, here are 18 perfect-for-summer pasta dishes to enjoy now.
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