Well, we’re neck-deep in a pretty intense heat wave here in Toronto. And judging by the long-range forecast, the heat isn’t likely to let up anytime soon. It’s hard to enjoy cooking at a time like this. Frankly, it can be hard to enjoy food in weather like this. And yet, I manage to persevere. It takes a lot to rob me of my appetite. But while the heat hasn’t affected my ability to eat, it has had a somewhat positive impact on my cravings. When it gets hot I crave all the refreshing things usually in the form of fruits and vegetables. That’s why today’s Silky Avocado Linguine with Strawberries and Tomatoes is my new favorite thing. 

As I mentioned on Instagram, today’s Pappardelle Au Poivre is likely to be somewhat divisive. This pasta dish is of course based on the French classic Steak au Poivre. But it contains no steak, involves vegetables, and is actually a plate of carbs. So yeah, not steak au poivre. But, in my opinion, the magic of the classic dish lies in its sauce and the sauce is very much present in today’s recipe. So we can argue over whether this dish is deserving of the “au Poivre” moniker or we can grab a fork and dive right in. This dish comes together in 30 minutes, is creamy and comforting, and loaded with pepper. What’s not to love?