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Authentic Italian carbonara is a pasta dish made with a few simple ingredients: eggs, hard cheese like Parmigiano and Pecorino, bacon, and black pepper. It’s pretty hard to mess up, right? Well, recently celebrity chef and cookbook author Nigella Lawson took to Twitter to share her take on the classic and people were not very happy about it.
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Cherry season is upon us, and we cannot get enough of these sweet jewel-toned stone fruits. Their season is fleeting, though, so it’s time to stock up and make the most of them while they’re around.
To help you along, here is your cherry checklist. It’s where you’ll find the very best things make, bake, and stir together based on the size of your cherry haul, with no amount too small for something great!
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Kitchen islands are always a top-of-the-list item when it comes to designing a dream space from scratch, and for good reason. There are so many obvious perks to having one: More counter space! Bonus seating! Extra storage!
What’s more, a stylish island can become a statement piece for a kitchen. Here are three wow-worthy island trends that take the cabinetry from a simple kitchen workhorse to a major design element.
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Classic risotto will forever and always be one of my favorite dishes to make at home, but that doesn’t mean I don’t have room for riffs. No, this version made with orzo pasta is not traditional, but it’s seriously delicious and it’s got a fun name, so I think it works. It’s creamy, cheesy, and flecked with summer sweetness in the form of corn kernels and chopped basil. It’s also incredibly easy to throw together, thanks to the quick-cooking pasta. That means you can get a satisfying vegetarian dinner on the table in under 30 minutes.
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From Apartment Therapy → The Easiest Way to Do Fewer Dishes
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You’ve heard of brie, bien sur! And camembert? Naturellement. If you love stinky cheese, you may even be having a love affair with Epoisses. But have you heard of Laguiole?
Laguiole (pronounced la-gee-OHL) might not be a household name, but it should be! It’s the kind of cheese that cozies up next to a hunk of humble peasant loaf as easily as it balances the richness of a seared duck breast with its cultured tang. It shines in a traditional French dish of mashed potatoes, cream, and butter (also known as aligot) or alongside a glass of Cahors (a deep, earthy wine from the same birthplace of Malbec). In short, it is the perfect cheese.
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Having a freezer full of crisp or crumble topping is like a dessert secret weapon. It allows you turn any fresh fruit (or hey, even thawed frozen fruit) into an after-dinner treat without dirtying more than one bowl. Our traditional crisp and crumble toppings freeze incredibly well, but since you never know when a gluten-free guest might drop by, I highly suggest keeping both on hand. (Just label them clearly!)
This crisp topping doesn’t have any special flours in it and can be made entirely from pantry staples that you’re likely to have on hand. It bakes up toasty with a delightful chew, and you can easily adapt it to a more crumble-like texture without much more effort. Here’s everything you need to know about making a gluten-free crisp that you can memorize and know by heart.
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Collectively, our staff has probably been to hundreds of farmers markets. And while we have lots of thoughts on what to shop for (and how to turn it all into dinner), we also have a lot of thoughts on how to get it home.
An informal survey of our editors revealed two things.
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You know that bunch of parsley sitting in your fridge right now? The one you bought because you just needed a few tablespoons? There’s so much left over, right? And you’re at a loss for how to best use it up before it spoils? I’ve been there more times than I care to admit. It is exactly why I armed myself with a solid roster of recipes that can really put a lot of leftover parsley to work. Here are 10 of my favorites.
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