Well, 2013 officially has trickled down the kitchen drain, which raises the question uppermost on the minds of foodies: What will we be eating in 2014?
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Like Charlie Zizka, fellow reader Angelica Orme is passionate about her ricotta.
There are, it seems, a gazillion pasta cuts out there, but aficionados know that certain sauces and other ingredients are perfect with some shapes but don’t work so well with others. So it was completely understandable to me when Fred Bilello wrote in looking for long fusilli, a corkscrew pasta, and mafalda, which looks like narrow lasagna noodles — and it appears it was, as well, to his fellow Taste of the Town readers, who supplied sources.