Handmade, No Machine

Imagine, first time making pasta, no machine in sight, nor an Italian grandmother.  Guess what happens next.  Watch as hilarity unfolds?  Maybe, but not from the countertop, thanks to a nice recipe for Ravioli featured in Cook’s Illustrated‘s May/June 2019 issue. Specifically, today’s entry is Chicken-Spinach Ravioli, as the magazine’s ricotta-based filling didn’t inspire culinary…

Mushrooms, Most Honorable

Indeed, not only do shitake mushrooms bring today’s entry much regard, they also glorify it with anticipation of a great meal.  The Japanese invented a word to describe the fifth element to engage the tongue, umami.  The term has gained wide acclaim lately, both in and out of food circles, and it signifies a delightfully…