A Riff on Carbonara By Andrew Zimmern In this version of spaghettini carbonara, I add fresh herbs, peppery arugula and eggs fried in nutty browned butter. It doesn’t have the same creamy quality of a traditional carbonara, but the browned butter and pancetta give the dish an equally satisfying richness that pairs well with fragrant… Read More →
Fried Eggs By Andrew Zimmern I like to hard sear my fried eggs in browned butter because I love the wonderful crispy edges. Every cook should master this easy technique—there are so many dishes that benefit from a runny-yolk fried egg topping, like a brisket breakfast hash or my riff on pasta carbonara. Watch Andrew… Read More →
Rigatoni Carbonara By Andrew Zimmern When it comes to carbonara, I think the whole food world cooks what’s called the Barbara Lynch style: no cream, pasta water, adding pecorino off the fire in batches, plenty of yolks and so forth. I have been cooking mine that way for a while, and I was surprised that… Read More →
Spicy, Charred Broccoli Rabe Pasta By Andrew Zimmern I was having dinner at Chi Spacca in Los Angeles and one of the side dishes we tried was charred broccoli rabe, super-young stuff, just a few inches high with tender young stalks. They had been charred on the grill, then piled into a small cast-iron pan,… Read More →
Essential Pasta Dishes to Add to Your Repertoire Everyone loves pasta. It’s quick, easy and economical. It can also be as elegant as you care to make it, and is universally beloved in every country I can think of. Here are a few tips to keep in mind next time you’re cooking pasta: Cook pasta… Read More →
