Submitted by Stuart Broz on Thu, 01/12/2012 - 7:54pm
Yesterday, I made a pot roast.
Today, I used the leftover sauce to make a pasta risotto that formed the basis of the world's beefiest mac and cheese.
Submitted by crimfan on Fri, 01/01/2010 - 11:02am
Pasta is a great food for post-holidays... it's cheap, it can be light, it's quick and amenable to advance prep. In short, pasta is very, very hackable and gives you a lot of options. However, perhaps paradoxically because of the fact that there are so many options, it's easy to get into a rut and, well, I'm in a rut. Rather than my beloved marinara sauce and olives, I decided to try something different based on ingredients I had lying around:
Submitted by crimfan on Mon, 09/07/2009 - 6:51pm
At the end of the month I am moving to a new apartment. It is a better apartment in a nicer neighborhood with a dramatically shorter commute... but of course it's also more expensive (net +$400/month). Hey, what's money for anyway?
As I am (a) really busy and (b) have an old back injury, I intend to leave the moving and cleaning to professionals, but there is always some prep I need to do. Among other things, this of course means it's time to clean out the fridge.
Submitted by Stuart Broz on Tue, 04/14/2009 - 7:36am
I've been a bit obsessed with the idea of Spaghetti All’Ubriaco, or drunken spaghetti since I read about a couple of weeks ago over on Serious Eats. What is drunken spaghetti?
Submitted by Stuart Broz on Sat, 11/01/2008 - 7:30pm
Don't throw out your parmesan rinds. Instead, add them to all sorts of simmering foods to add a depth of flavor:
- Sauces (particularly tomato sauces)
- Rice dishes (particularly risotto)
Remove the rind before serving.
This should work with other sorts of hard-rind cheeses as well.