I love pasta and I am always on the lookout for a new and different way to prepare it. There are sauces that require hours on the stove and that are best made in huge batches. “Bolognese” falls into that camp. Whatever the recipe, there is something so entirely comforting about a pot of “Sunday gravy”, which is what many New York Italians still call their grandmother’s spaghetti sauce. Stewing away on the stove all day, it requires an occasional stir and multiple tastings and sends out aromas that perfume the air with oregano, tomatoes and basil. When it finally makes its way to the table, the anticipation has been cooking right along with it all day. There’s inevitably enough left over to freeze or simply hide away in the fridge for a weeknight second helping.
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
2 days ago