Cooking from Chicago's New Dose Market, Happening Again This Sunday
The Italian bean salad has been with me a long time, and for good reason. I've made some variation of beans, herbs, and olive oil dozens of times over the past few years and I never get tired of it. When it comes to the relationship between deliciousness and effort, this one gets it exactly right. It's about as easy as mixing the ingredients together and letting the flavors develop, then it's ready to bring to...
A blend of bread, nuts, olive oil, tomato, and peppers
My fridge lately has been so full of food I can hardly see what’s inside of it. Since joining a CSA, I am completely overwhelmed with the amount of food I have, and how to cook it all quickly enough. The other day I realized that I had, like, 2 or 3 pounds of green onions--and not wispy little ones, big, fat ones, the white roots thick and juicy, the green shoots long and vibrant. I’d been using them as quickly as I could,...
This recipe loses the cream altogether, replacing it with white wine.
1/4 cup Extra Virgin Olive Oil
1 small onion, diced
3 thin slices bacon
1/2 cup dry white wine
1 pound farfalle pasta
4 egg yolks
small handful chopped Italian parsley
1 cup grated Parmesan cheese
freshly ground black pepper
1/4 cup of pasta cooking water
Recipe adapted from Cucina Rustica
Get a huge pot of salted water boiling right away--you can always turn it off...