When I was a kid, I was obsessed with pasta. Okay tbh I still am. I LOVE PASTA (Oprah’s “I Love Bread” voice). Cacio e Pepe, which means “cheese and pepper” in Italian, is something I’ve been making before I even knew it was a thing. Forreal forreal, boiling pasta and adding some salt, pepper, and parmesan is a quick way to satisfy a pasta craving. Here, I’ve added some effort to the dish by adding a slight truffle taste. I’ve also added some lemon juice to the pasta while boiling. This is something I do just about every time I cook pasta, not just for cacio e pepe. I promise the pasta won’t have a citrus-y taste, but the lemon juice will perfectly enhance the flavor of the pasta.
What surprised me about Peppers of the Americas is the number of pepper varieties that I did not even know existed. Not only do they exist, but they are all pretty distinct in there flavors. If you want a visually rich explanation of one of the most influential ingredients in the Americas, this is your book. From the Bolivian Rainbow pepper ornamental to the Peruvian Chinchi Uchu, Peppers goes through the characteristics of each pepper variety in great detail.
Although a bit complex, this all-inclusive ingredient book gives a pretty extensive and useful run down of all things peppers. The equipment used in the recipes and several of the ingredients can be a bit tricky to find. Don’t worry, I’ve made this chimichurri recipe a bit more “basic” by offering Italian parsley as a substitute for the pepper leaves if you’re unable to find them at your local market.
I fell in love with the cast iron skillet at a very young age. My mom would whip up a bomb pineapple-upside down cake in her cast iron and I was forever amazed. Since then, I’ve come across numerous dishes that can be made using this magical skillet. This is one of many. These skillet eggs are the perfect main dish for Mexican style brunch at home. Huevos Rancheros is an essential part of a traditional Mexican farm breakfast. And, most importantly, it’s an easy and fairly quick dish to make if you need to show off your brunch making skills to family and friends. The only thing missing is . . .well, is brunch time too early for margaritas?
Almost too simple to be true and so good that I made this 3 times in one week with no shame. After a long summer of eating whatever I want whenever I want, I vowed to start this semester eating more clean. This week, I’m eating vegan to cleanse out all of the endless bowls of ramen I recklessly inhaled this summer. Although it’s not a bowl of authentic shoyu ramen, this zucchini pasta has kept me afloat this week. Vegan and 100% guilt free.