In Italian restaurants I am always tempted by those bowls full of stick to your ribs Pasta Bolognese that I see being delivered to tables around me. I don’t eat red meat often, well maybe never, so I played around with some classic Bolognese recipes and over time came up with my version of it using ground turkey instead of beef. It’s quick, easy, yields a lot and freezes beautifully. Continue reading (1991)
As much as I love cooking, I am here to tell you that there are certain products I will NEVER make from scratch and will shamelessly continue to buy from a store because let’s face it, they are just so good. Spending hours in the kitchen replicating the original gives you bragging rights yes, but it also inspires people to want to punch your smug face and it will NOT taste better than the original. So, peanut butter, mayonnaise, sriracha (sorry GP), Oreos, Ritz, Mallomars, Graham Crackers, flour tortillas, are perfect the way they are. Move on people.
But if there’s one product that with just a teensy bit of effort can be improved tremendously it is TOMATO SAUCE. Now, listen readers and listen carefully. If you are having one crazy military operation kind of day and jarred tomato sauce is all you’ve got, then by all means heat that sucker up, boil some pasta and call it dinner. It certainly beats the drive thru at McDonalds or KFC. This is a no judgment zone. Continue reading (2561)