Acini Di Pepe in Adobo Cream | If you ever find yourself crashing weddings in the Italian countryside, you may stumble upon this little pasta – the acini di pepe. It is usually found in wedding soups since it’s so tiny and delicious. In fact, it’s such a popular pasta it also makes an appearance in Middle Eastern cuisine! But we wanted an American version – a version that knocked the pants off our flavor buds and made us the leader of the pasta free world. This is it.
Simple Curry Lo Mein | I don’t think we’ve ever ordered Chinese food without uttering the words Lo Mein (it’s kinda a staple if you know what I mean). And the funny thing is, even after all those times slurping down those noodles, we realized we’ve never even tried to make it ourselves! But oh how times have changed. Read on for a simple, satisfying noodle party-in-your-mouth.
You won’t be ordering out again anytime soon.
Yellow Goat Spaghetti | I’m so excited to share this recipe with you. Seriously. I can’t type this fast enough. This one has quickly risen in the pasta charts and is about to rake in 50 grammys for delicious jams. It’s like the Bieber of noodles. The Jay-Z of spaghetti. The Adele of macaroni. Ok, enough joking, just read on and enjoy…
Lemon Creme Fraiche Orecchiette | Do you want to put on 300 pounds? Who doesn’t right? Make this and you’ll want bowl after bowl after bowl after bathtub. If I made this in 1989, I would have binged ate it in pure sadness when Kelly Kapowski dumped Zach Morris. Or when Yanni serenaded me with keyboard kisses. Or when Macgyver FINALLY found love with Maria Romburg. It’s absurdly delicious – it’s like eating a bowl of Love Actually. And you will cry in happiness.
Braised Beef Cheek Carbonara | It’s time to get cheeky! We’re not kidding. We should all be cooking with more cheek. Why? Once you braise cheeks low & slow and break down the muscle tissue, you get deep, flavorful, melt-in-your-mouth meat heaven. Don’t be scared of cheeks. Don’t read too much into them, because once you get over the hump and try them, I guarantee your appreciation for food will change forever. It really is something to behold and if you’re going to branch out and try just one of our recipes, we implore you to take the leap with this one. I mean, how could you wrong with pasta?
Let’s face it. Everyone loves fresh pasta. But most days you just don’t have the time to make it. When we feel that way, we call on our ravioli imposter – the wonton wrapper. The beauty of these guys is that they open the door to unique crispy textures that you don’t see in many pasta dishes. You can fry for some crunch, then give them a quick steam to make them soft little flavor bombs. We’ll admit. Wontons can be tricky to master, but once you do master them, they’ll become one of your favorite ingredients.
I was just told we were a quarter Irish. I knew there was a reason we were terrified of leprechauns! Bruin & I are not fans of little Irish green men, but we are fans of their cheddar cheeses. They are sharp, smooth and unique. They are Ireland’s greatest contribution to the world since Colin Farrell (which isn’t saying much). So when we break the bank and load up on the good stuff, we use it in our favorite cheese application of all – Mac & Cheese. This is the one to make.
We’ll admit. We love to cook with the nicest ingredients we can get our hands on. But since we’re not Bill Gates, we sometimes need to stretch a dollar, and extend the glory of that one ingredient to all the hungry mouths at the table. And trust us, when people hear that Kobe beef is on the menu, they’ll be knocking down your door.
Fair warning. If you ever create a recipe and call it a “Stroganoff”, make sure to include mushrooms…or else you’ll be digitally decapitated by the recipe traditionalists out there. You know, those no-fun critics, who only discuss food under candle light after 4 bottles of postmitotically disturbed pterodactyl blood crystals. Well we’re not like that – we are men of the people! So here you are people, a real man’s untraditional stroganoff that has all our favorite ingredients…minus the mushrooms.
We love venison. We also love pork. We also love beautiful Greek goddesses named Artemis. She is the goddess of wilderness and the hunt – a perfect fit for our refined pasta dish that includes both beasts. Now, we also assume she’s a stunner – she is a god after all – so we spruced up this linguine with a toasted fennel spice mix and fresh dill, then finished her off with browned panko and feta cheese.