In the Mediterranean, aïoli is typically made in the simplest of ways: garlic emulsified with olive oil and a dash of — no egg, no lemon, no vinegar. But in the United States, there are fewer rules, and often more ingredients...
Bucatini is a simple-looking pasta with a story. The noodle — which could be confused with spaghetti on the outside, but is hollow in the middle — has grown on restaurant menus in recent years as its stock was restored on U.S. shelves after...
The descriptor “Calabrian” on a restaurant menu usually denotes a Calabrian chile, a type of red chile from the region of Calabria in Italy’s south — the toe of the great Italian boot as it appears on a map...
Vodka sauce is a tomato-based pasta sauce for which vodka is used to deglaze the pan in which it’s cooked and add depth of flavor — alcohol is useful in releasing fat-based flavor components — and then the sauce is finished with a splash of cream...
Menu Talk: Pat and Bret introduce listeners to “population wheat,” chat about cooking in a China box and hear from Mindy Armstrong about the evolution of family dining at Perkins and Huddle House.