Small update: I made the Carla Lalli Music pasta again but accidentally used low sodium Better Than Bouillon. It wasn't as good! You will need to do some seasoning to help it along.
Ben, I swear to g*d that if you don’t stop making me buy cookbooks, I am coming to your place and speaking in a very bad Alan Cumming imitation for AT LEAST 30 minutes. That’ll teach you!! I am so excited for more interesting vegetarian recipes, and so thrilled to make everything I read about here (except the burnt caramel tarte tatin) that I almost forgive you for making me buy s&$t. Mwah.
PSA: I just found out my bestie has been taking a recipe development class with Carla Lalli Music. Do you know about this?! I have to make his recipe and give him feedback. Immediately thought of you!
I think it's a 4 week workshop and he's really liked it! It started out more about things like formatting your recipe, but now they are going through the iteration/feedback process with their own idea for a recipe. (And not to get you TOO excited but I think it's turned into sort of a de facto competition within the group...) I believe it's run through her Substack so I'm sure you'll hear if she does other ones in the future.
❤️❤️ these suggestions, just finished watching her video for one PP and I can't wait to try.
Lately I've been rotating in this dish I saw several years ago when PoY did a January newsletter of healthy-ish no-meat recipes and I always go back in the winter/fall. It's delightful! Also tip for the cashews from a separate google search to avoid soaking time, put fresh in a pan & just cover with water. Bring to a boil. Turn off heat, squeeze in a ton (like 1/2 of a) lemon and cover and let steam for 10+ min. Drain and use.
I threw my head back and laughed — guffawed, really — at "Anyway, before my quiet peace was destroyed by mucus spewing hellions playing tag under the Madhur Jaffrey books ...." An A++ NBDFancy, as always <3
Small update: I made the Carla Lalli Music pasta again but accidentally used low sodium Better Than Bouillon. It wasn't as good! You will need to do some seasoning to help it along.
Ben, I swear to g*d that if you don’t stop making me buy cookbooks, I am coming to your place and speaking in a very bad Alan Cumming imitation for AT LEAST 30 minutes. That’ll teach you!! I am so excited for more interesting vegetarian recipes, and so thrilled to make everything I read about here (except the burnt caramel tarte tatin) that I almost forgive you for making me buy s&$t. Mwah.
PSA: I just found out my bestie has been taking a recipe development class with Carla Lalli Music. Do you know about this?! I have to make his recipe and give him feedback. Immediately thought of you!
I subscribed to her substack and saw she’s been giving recipe development tips!
I think it's a 4 week workshop and he's really liked it! It started out more about things like formatting your recipe, but now they are going through the iteration/feedback process with their own idea for a recipe. (And not to get you TOO excited but I think it's turned into sort of a de facto competition within the group...) I believe it's run through her Substack so I'm sure you'll hear if she does other ones in the future.
Thanks for the link to the One PP video- can you say “condiment lazy susan goals”????
OMG, these all look amazing, which one do I start with?!
❤️❤️ these suggestions, just finished watching her video for one PP and I can't wait to try.
Lately I've been rotating in this dish I saw several years ago when PoY did a January newsletter of healthy-ish no-meat recipes and I always go back in the winter/fall. It's delightful! Also tip for the cashews from a separate google search to avoid soaking time, put fresh in a pan & just cover with water. Bring to a boil. Turn off heat, squeeze in a ton (like 1/2 of a) lemon and cover and let steam for 10+ min. Drain and use.
https://pinchofyum.com/creamy-red-pepper-pasta-blistered-tomatoes
I threw my head back and laughed — guffawed, really — at "Anyway, before my quiet peace was destroyed by mucus spewing hellions playing tag under the Madhur Jaffrey books ...." An A++ NBDFancy, as always <3