If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
WHO: FOOD52er blanka.n is a food writer living in New York.
WHAT: A classic Italian seafood pasta with both anchoves and sardines, round out with fennel and a healthy hit of olive oil.
HOW: Not counting the pot you use to boil the pasta, this is a one-dish meal -- weeknight dinner, anyone?
WHY WE LOVE IT: The flavors and textures of this pasta are perfectly balanced, from the bite of the currants to the crunch of the pine nuts.
Anything But Watered Down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.