Okay, I realize today’s BLT Pappardelle might be a tad controversial. Admittedly using a sandwich as a jumping-off point for a pasta dish is a little eyebrow-raising. I mean, for some strange reason the BLT makes sense as a salad even as a pasta salad, but a pasta fresh from the skillet? It’s also a pasta that isn’t remotely Italian, which the Internet generally hates. And there is the question of hot lettuce – is that really something we need in our lives? All of these are valid points and reasonable reasons not wanting to make this BLT Pappardelle. But I have one counterargument – this dish is freaking delicious and well worth the rule-breaking. And I promise the lettuce is introduced after the pasta has been taken off of the heat.
I’ve always been a fan of thick-crust pizza probably because I’ve always been a fan of bread. Well, really carbs in general. In my neck of the woods, most restaurant pizza is Neopolitan style, which is great – I have no complaints. But it’s not the only kind of pizza I want to see in the world. I adore New York style, and I can get down with Detroit, but my true love is Sicilian-style pizza or Sfincione. Today’s Rosemary Focaccia with Mortadella and Pistachio Labneh features a pillowy Scilian-style pizza crust topped with rosettes of shaved mortadella, dollops of earthy and tangy pistachio labneh, and torn fresh mozzarella. This pizza is by no means a traditional sfincione but my goodness, is it delicious. So let’s make it!
Welcome to Easter Dinner: small household edition. It doesn’t look bad, does it? I mean, this plate might lack the dramatic effect of a glistening ham dripping with pineapple rings or the majesty of a rosemary-trimmed leg of lamb with a side of golden fat roasted potatoes. But this meal boasts glossy Vanilla Bourbon Pork Chops paired with braised red cabbage accented with dried sour cherries and a small mountain of crème fraîche watercress mash. So yeah, this isn’t some impressive roast/centerpiece you can present with a flourish but I promise you this meal tastes every inch as good as one. So let’s make it!
Salads can be a tough sell in the winter. The weather is depressing so cozy comfort food is all we really want. And “cozy” doesn’t generally apply to a salad. And the ingredients required for a salad? Well, let’s just say there’s a reason winter produce isn’t particularly celebrated. But if your definition of the word “salad” is lenient, and it really should be because “salad” is a surprisingly broad term, you can in fact make a cozy salad. And today’s Warm Barley Salad happens to be a prime example of that fact.