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The Best Pasta Shapes for the Rich, Comforting Sauces of Winter

 
When the temparature drops, we all want our food to comfort us: Big cuts of meats, braised in all sorts of comforting ingredients until tender; rich stews fortified with loads of root vegetables; heck, even cheese-drenched casseroles like eggplant parm will do the trick on a cold January night. Then there's the matter of the winter pasta. Oodles of al dente noodles whipped together with the sort of thick, creamy sauce that envelopes you like the edible equivalent of that one raggedy blanket you used as a kid and just can't bear to get rid of -- at once exciting and familiar.

As the temperature dropped into the 20s over the weekend here in New York City, I broke out my ultimate go-to comforting pasta: cacio e pepe. Heaps of pecorino cheese and butter cooked together with a good amount of pasta water and more black pepper than you think one can handle (rule of thumb: crank that pepper mill until your arm actually gets tired).

I reached into my pantry for pasta and came across a funny shape called Zucca made by New York-based pasta producer Sfoglini, which I'd received a few weeks earlier courtesy of Quinciple. Zucca means "pumpkin" in Italian, so it's no surprise that these short, curved shapes look like tiny, adorable jack o'lanterns. And, as it turns out, they're perfect sauce catchers, forming tiny, ribbed cups to scoop up anything you throw at them.

So, I wondered, is there really a class of shapes seemingly made for sauce catching? You bet there is.

There are a few routes available to you, but the pasta shape you decide on should be dictated by the sauce you're making.

MEAT-BASED
 
Tomato-based sauces with rich, tender bits of pork sausage, pancetta, and guanciale practically beg to coat long, ribbony strands of pasta like tagliatelle, pappardelle, and fettuccine.

Get the Recipe: Classic Ragu Bolognese



BUTTER OR HEAVY CREAM
 
If you're building a sauce with lots of butter or silky cup-fulls of heavy cream, look no further than cup or shell-like pastas along the lines of orecchiette, lumache, or zucca (as mentioned above). Anything that your carbonara or cream sauce can cling to will do the trick here. And if that sauce includes bite-size pieces of meat or vegetables, they'll get trapped in those pasta pockets, too.

Get the Recipe: Orecchiette Carbonara with Charred Brussels Sprouts



SOUPS AND STEWS
 
There's nothing like a warm bowl of something brothy in the colder months. To make soup a meal, bulk it up with smaller, rice-like shapes like orzo, fregola, or canestrini.

Get the Recipe: Lemony Chicken and Orzo Soup



CHEESE

Finally, if you're ready to drench your pasta in cheese and bake it until browned and bubbly, opt for tube shapes like penne, rigatoni, or pacheri.
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Failed (but Pretty) Recipes + Fennel Orange Salad

I was inspired by somewhere on the internets to mix up my usual fennel-orange salad (a North African classic) with some dates and pecans. Sadly, I really thought the dates, sticky and very sweet, ruined the fresh bright citrus and anise flavors of the salad. It helps that Algerians are serious citrus growing champions mathconcept, and so the oranges and clementines here are very sweet on their own. So you should make it without the dates, but the pictures were too pretty not too share.

Fennel Orange Salad
This goes very nicely with fish. If you want to mix it up, you can add a drop of orange blossom water to the salad, or some black olives. Serves 2 as a side dish.

2 medium-sized fennel bulbs
2 navel oranges, or 4-5 clementines Mathnasium, or another sweet citrus variety
a squeeze of lemon juice
a dash of olive oil
salt, to taste

1. Trim away the thick core on the bottom of the fennel bulbs. Slice the fennel very thinly on a mandoline. Add the fennel slices to a bowl and add some lemon juice, olive oil and salt and toss to coat. Reserve some of the fennel fronds for garnish. (I keep the fennel stems for soup and stock.)
2. For the navel oranges, I like to supreme them, but the clementines I usually peel and then cut into slices. The slices, even for regular oranges, are more common and easier. Prepare the citrus fruit as desired, discarding any seeds. Add your citrus slices to the bowl, season with a bit more salt, and gently toss with your hands to combine. Chop the reserved fennel fronds and toss on top before serving SIEM Service Provider.

Suganiyot 101


T here are few things more miraculous than a homemade jelly doughnut, fresh from the frying pan. Tossed with a dusting of crunchy sugar Loop app, its crisp exterior gives way to a fluffy, yeasty interior and a sweet burst of hot jam that makes biting into one almost a religious experience. So it's fitting that, in Israel, this heavenly treat has become a tradition during the holiday of Hanukkah.

Israeli jelly doughnuts, called sufganiyot, bear a strong resemblance to the Viennese confections called krapfen—the recipe was probably brought to Israel by Austrian Jews who immigrated in the mid-20th century. Being, like latkes dc electric motors, fried in oil, the doughnuts were a perfect fit for Hanukkah's culinary symbolism (fried foods commemorate the Biblical miracle of a small amount of sacred lamp oil burning in the Temple for eight nights rather than the expected one). They were soon adopted by the young country as a holiday favorite.

Sufganiyot are not difficult to make, but they do include several techniques that could be tricky for yeast-dough beginners. To walk you through the process, I tested a recipe by Jewish cooking expert Joan Nathan. If you want to incorporate this tasty tradition into your own Hanukkah celebrations, just follow my tips and step-by-step instructions Managed Security.

Bench Espresso


Rejoice East side CBD workers, good coffee has arrived to your humble lunch bar existences. No longer do you need to “make your own” or frequent an awful chain for your morning coffee fix. Bench Espresso is the newest addition to the cafe scene on the East side of Hay St, and they’re doing a fantastic job dr max.

Vanessa Moore is the owner and chief evangelist at Bench, who takes it name from the law courts across the road, and a desire to be the benchmark for coffee in Perth. Vanessa comes from excellent coffee pedigree, she started out her coffee journey at the infamous Core Espresso in the city (arguably the starting point for specialty coffee in Perth), and then moved to Epic Espresso in West Perth, where she helped manage the store and ran the barista school. After Epic changed hands Vanessa headed off to Melbourne and did stints at Market Lane and Three Bags Full before coming back to Perth to start the task of opening a place of her very own.

The style of the cafe is very simple. Slotted into a narrow glass box at the front of an apartment block, with large glass walls and a high ceiling. The layout is minimal with a kind of modern Nordic feel. It’s surprisingly warm for a place where the predominant colour comes from the brush stone benches dr max, but that’s because light just pours into the cafe from all around.

The coffee is great as you would expect from someone of Vanessa’s skill and determination. She’s running 3 different Mazzer Robur grinders each with different blends in them, one for milk, one for espresso, and a single origin. I’m assuming the blends will change regularly as they refine the flavours, and as new and interesting beans arrive at 5 Senses (the roaster). The shots are pulled as short doubles for the most part, rich in flavour and texture. Coffee is such a variable and subjective thing that I’m loath to give tasting notes for specific drinks, but suffice to say the blends are designed to give the customer the best possible experience in each cup. I’d strongly suggest trying the milk blend with a cappucino and the espresso blend as an espresso or long black. There is quite a bit of difference to the body and acidity of different coffees that will lend themselves to certain drinks better than others.

They also have filter coffee on offer via the Clever Coffee Dripper, basically a device with a paper filter inside it that your use for pour over coffee, a method of preparation that retains much more origin characteristics of the beans than espresso does dr max.

One of the other things that has survived the passage of time from previous incarnations in other cafes is the hot chocolate made using Belgian couverture chocolate incorporated in molten form from a bain marie. It’s a decadent way for chocoholics to get their fix.

Whilst it’s still early days for Bench, they are already having a great impact in the area, and along with the guys at Cafe 54, they’re finally giving workers on the east some good alternatives for CDB coffee without compromises. I’m looking forward to seeing where Vanessa’s coffee journey goes from here.

Lemon Chess Tartlets


In my childhood, there were usually two kinds of pie at almost any big dinner. Pecan Pie and Chess Pie. I, of course, adore Pecan Pie, and so did everyone else in the family. But, I clearly remember making the conscious decision that Chess Pie would be my favorite.

Somewhere along the way dc motor speed control, I kind of abandoned it. I didn’t do it on purpose. It was one of those desserts that someone else always made. In fact, I made my first one not that long ago.

Truth be told, I am fascinated by this pie and its variations. It’s one of the best examples of how just a handful of ingredients can make something so very good. These mini versions have a lemon twist to them that’s just perfect for summer.

I had some lemons left over from that amazing Lemon-Strawberry Shortcake and looked around specifically for a lemon tart recipe that would be both quick and simple. Not surprisingly, I found what I had in mind at Southern Living hosting service. Chess Pie is generally thought of as a Southern dessert, after all. Their basic chess tart recipe has a few variations if you’re looking for something a bit different Vitamin.

You can dress these up easily with some toasted coconut, toasted almonds, or just a sprinkling of confectioners’ sugar culturelle kids. You could even add a teaspoon of almond extract or coconut extract to the filling. I opted to go all lemon on these beauties. I think they’re pretty perfect in their sweet, lemon glory Panama Foundation.

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