yum! I can’t wait for the book! I really want to make this, but I don’t have a broiler… Is there a way to get the same golden color- or at least a good amount of color without the broiling step at the very end? I made this for dinner tonight. This is a very Roman dish, there is a small trattoria in Rome that features this dish, it is served in a bowl made from fried parmigiano reggiano cheese – this is heaven on a plate. It’s probably kind of late to be asking, but will the next cookbook be laid out differently? I don’t live in place where cheese like that is easily accessible. Wrangle yourself an invitation to the Melbourne Food and Wine festival. It has a large selection of cookbooks that occupy a prominent wall in the store. It’s delicious and easy as can be. Recipes. To be honest, I’m not in love with it. It really is about the gestalt! Very elegant, so amazingly simple! Congrats Deb! I am curious, as my electric stove and the calphalon non-stick 3quart pot that I use (for half a pound for the 2 of us) takes a while to get going- making this an unnecessarily long dish. So simple, yet so delicious. I’m really excited for this. Also, not to keep throwing stuff to buy at you, but a lot of readers here swear by these cut-resistant gloves. I’m going to make this tonight. I really love how simple this is. Thank you, thank you, thank you. Maybe you can bring it in person to Toronto on your next book tour?! Hands down, my most favorite dinner of ALL TIME! XOXO! mmhhh. The simplicity is perfect and may lend itself to a few artichoke hearts and snips of sundried tomatoes, but only on nights when I feel extra-fancy :). And the folks at Rainy Day Books are great. :D I’m all about just enjoying my spaghetti, and this really fit that for me perfectly! Cacio e Pepe Farinata. thanks for sharing, will definitely give this one a try this week! My hands down favorite midnight snack : ). does anyone think would this work with green apples added? This is my biggest source of stress as a mom…I’m sure you can relate :). I think next time I will fry the cake on a burner before baking. <3. If I have good garlic on hand I will toss a couple cloves in with the pasta to soften. In fact, I like the flavor so I used more pepper than the recipe called for. Because that evening, there was exactly one eensy little table free and there we were, having an impromptu dinner out on a weekday night, something that would have been nothing out of the ordinary, say, five months ago but as parents to a young dough ball, it was nothing short of earth shattering. She is a darling ticking time-bomb! Try Lupa’s on Sunday afternoon – we’ve been very lucky to get a table every time. Outstanding! I didn’t try it with red. It should still, I hope, taste great. mmmmm. My husband hates my popcorn obsession, so i have to get my fix! simple but precise. I really despise the taste of butter on pasta and would rather just use quality olive oil. Also, I used asiago cheese because it was the only cheese in my fridge. Email *. Not exactly a hotspot either, but perhaps you might consider it? When ingredients are so simple, I love it when this kind of magic happens when they combine. Have been following for awhile and am so happy to incorporate what you share into my repertoire! Dust generously with fresh grated Parmesan, grind some pepper and toss together. Instead of coming back to the City at the end of the weekend, I stayed upstate to wrap up some work I have here. Not to worry! McNally Robinson Booksellers in Winnipeg, Manitoba (and you might say wait, what?! If I didn’t have a man and kids to cook for I’d probably eat it 4 or 5 nights per week. What a horrible week. This is total pasta crack, and now I have no reason not to feed my addiction. Is there something I’m doing wrong? thanks for all the amazing recipes! I was surprised how satisfying it was given that there’s not much to it. I am beyond excited for this book . This pasta recipe was just what I needed last night — something simple and delicious. Simplicity is most delicious! exact ingredients are required! Suggest people Google ” fatberg removed from west London sewer” to see the incremental consequences of this technique. This is a great meal that i make for myself a lot too. hmph. Thank you so much! Thin should be fine — I go pretty thin with them, maybe 1/8″, but not, say, paper or floppy thin. Yum. Re, kids eating, I think someone else emailed me about this this morning so I owe a response but I don’t really have a section because I don’t have a very specific menu for them. However, this takes my quick pasta to a new level! How does that whole cup of water… you know… get absorbed? Though I will also mention, if you do any demos during your tour, the food-related non-profit I work for has a gorgeous, very large teaching kitchen that would be just lovely for such an event, and we’ve partnered with local bookstores to do signings and events. Cheese got clumpy, and butter/oil created a greasy slick in the bottom of the pan. Recipes. As a Canadian temporarily living in the US, I’m curious to know if there are any differences between the Canadian and American editions. I cannot get over what a fun event it always is. Vroman’s in Pasadena, CA! Sadly, too much “holidays” still abounds around my place (and my middle). Also used arrowroot powder instead of cornstarch. As always, thank you for the fantastic recipes! Any chance of a definition and/or photo? Recipes. I would fly from CT to Austin (and visit my daughter!) Made it exactly as you directed and my family LOVED it. YES! I love salt and this makes everything taste better! 3 tablespoons (45 grams) unsalted butter, melted, or olive oil. Please come to Pittsburgh, I absolutely buy one <3. :). On your book tour, In New Hampshire we have a local book chain named the Toadstool. ;). This was taught to me by the chef at Mia Francesca in Chicago. I usually make it once per week – my go-to dinner when I don’t have anything in the fridge other than butter and cheese and maybe something green (which, with three little ones and a job, seems to happen with embarrassing frequency!). Thank you for doing all of the hard work for the rest of us! Would love to have you come to Odyssey Books in South Hadley MA. THINGS TO GAB ABOUT. Who knew she was so clever! Thank you thank you thank you. I took the jacket off my copy of your first book, but I didn’t want to get rid of it. Pumpkin is not normally on that list, but this recipe proves that it really should be more often. Do ahead: This galette can be made up to 3 days in advance. I’ve been making essentially this dish for my daughter for breakfast at least four days a week for ten years and never knew it had a name! quick, essential stovetop mac-and-cheese. I wholeheartedly agree — wait, do I have to bring the kids? Congrats! that’s the secret of italian cooking. Seriously, browned butter and mizithra is a thing of beauty! I didn’t want to waste anyone’s time, but I also knew that a recipe that takes 10 minutes longer isn’t necessarily a deal-breaker if those 10 minutes make it infinitely better. All the book information will be parked here: https://smittenkitchen.com/books/. Kings English Salt Lake City, UT You have been working long and hard on this and we love you for it. Divine. Thanks for helping me remember such wonderful comfort food and pleasant childhood memories. AND THIS WAS PERFECT! it also used 2 kinds of cheese instead of just one. It’s my go-to meal when my husband is away. Seriously, that look on his face is very intelligent! New here? This recipe looks very similar (before I clicked through, I thought you were going to do an adaptation of the CI recipe). Serve immediately, sprinkling with reserved cheese and an extra grind or two of black pepper. I’m wondering if using pecorino instead parm would have made a difference? I can’t wait for your new book and am trying this recipe next week! I prefer to skip the olive oil, and stick with the browned butter. Make sure you add don’t add the cheese in a lump – sprinkle it around on the pasta and it shouldn’t clump on you. I’ve already made a couple of the recipes, and they really went down a treat.So thank you! If you’re doing a book tour, you should look at some of the Tattered Cover bookstores in the Denver area. Deb, thank you once again for the clear, step by step directions that make preparing your recipes stress free. I wish I had a US address for that extra bonus! We’ll do our best. I’m not sure if I did everything correctly and I used regular parmesan instead of the cheese you mentioned but what I made ended up being delicious anyhow and I’ll make again for sure. Kings English in SLC! Also, if you haven’t you should try the house pasta dish at Cacio y Pepe on Second Ave. It’s spaghetti swirled in a giant wheel of cheese. I use Parmesan cheese because I had it on hand and it is cheaper for this poor college student. I left my potatoes unpeeled to save a step. I had a few clumps of cheese, but not too many….stir better next time I’ve been making this as a Thanksgiving side for the last four years. This 3-ingredient Cacio e Pepe, from Ashley Rodriguez's Date Night In, is served in a dish made of crispy baked cheese. Jacob is cuter every day :), I think I found dinner for tomorrow night! Not to worry! :). that way at least I can add something to our list of food that we can eat together. potato vareniki. With an egg on top, well, I can no longer remember why I ever eat anything else. It was a great chance to try out my new mandonlin, and the flavors were so excellent. As for the book tour I think it’s about time you squeezed in a family trip to Australia. LOVE the baby! It helps. You posted this recipe right before I gave up pasta for lent (purely to see if I could do that, and to experiment with new recipes), and I finally am returning to it as I’m trying to clear out food from my fridge – this is a divine recipe! I made this last night to serve with schnitzel and OMG, so delicious. Deb! I could have written any of the above, including the every single day part — I still haven’t recovered from this piece of parenting life I feel nobody warned me about. He made a face like I said sauteed worms and then an even worse one when he found out it wasn’t going to be topped with my sauce and meatballs. I made this a lot for my sone when he was a toddler and when I was pregnant it was my go to comfort food. Teeniest sprinkle of oregano sometimes. Gaelle@whatareyoufeedingyourkidsthesedays.com. I have had clumping issues in the past, so will have to try your method. Cannot wait for your new book! Your recipes and writing inspire thousands of us each day, and for that we thank you. 1 pound dried spaghetti Schulers Books in Grand Rapids MI – a real-live independently owned bookstore in a cool city. I second, third and fourth this! If I order copies through the publisher now do I get the freebie if I send you a copy of the order? I will totally try this. You would think there is cream in it to taste it. Here’s what you need to know. Thanks so much! I do the same to this day. :), An Unlikely Story in Plainville M Into my repertoire a daily basis ) an even simpler so i ’ m my. Many….Stir better next time i comment Bear Pond Books different in taste poor! 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