Spaghetti with No-Cook Tomato Sauce is an oldie but goodie that's perfect for the hottest days of summer. When you can only bear to turn on the stove for a…
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Pasta
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Wolf declared this the best pesto he’s ever had. I laughed, made a “yeah, whatever” face and said, “You’re just hungry.”
It’s the same basil pesto I’ve been making for years and there’s nothing all that unusual about it. I don’t put pine nuts in it and I add a squeeze of lemon juice to stave off discoloration. So, why talk about it? We made a discovery the other night. The secret here is maximum pesto, minimum noodle.01
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I’m tiptoeing into Fall. The last few mornings there’s been more of a chill in the air, but the afternoons are still warm. I'm still wearing flip-flops, but with long sleeve t-shirts. My cherry tomato in a hanging pot is in its second wind. This is when we keep our fingers crossed for one last push. Last night’s pasta carried that forward. Summer's Lite Brite punches of heirloom tomato and basil were left behind, making way for the earthiness of mushroom. We (er, I) haven’t quite given ourselves (read: myself) over entirely to the autumn, but this mushroom ragu was a first tentative step.01