In A Nutshell

This delicious and easy pasta recipe comes from Fine Cooking magazine. The only trick is to work quickly when tossing the pasta with the eggs so that they don't cook. 1 lb dried or fresh spaghetti 1/2 lb diced pancetta or chopped bacon 2 T extra-virgin olive oil 3 eggs, room temp. 4 oz. finely grated Parmigiano-Reggiano freshly ground black pepper Cook pasta al dente in well-salted water; reserve 1 cup of the water. While pasta water is boiling, cook the pancetta in the olive oil (or if using bacon, omit the olive oil) in a deep 12" skillet (not cast iron). Cook until crisp. If you are using bacon, remove most of the fat. In a bowl, whisk the eggs, Parmigiano and black pepper; slowly whisk in 1/4 cup of the reserved pasta water. Immediately after draining the spaghetti, add it to the skillet with the pancetta and quickly pour in the egg mixture, briskly tossing it with tongs until the pasta is well-coated- don't dilly dally here. Add more of the reserved pasta ...

I kind of have a love/hate relationship with deviled eggs- every once in a blue moon I get a yen for them but I can only eat them if I make them myself. I don't know why but they sort of gross me out otherwise... it probably has something to do with my aversion towards mayo. I buy a really small jar just for the occasion and that way I know it hasn't been sitting around the fridge indefinitely or else I make my own aioli. At any rate, these were delicious. They are adapted from a segment in Fine Cooking on variations of deviled eggs. 4 peeled hard cooked eggs, cut in half lengthwise 1 heaping tablespoon of mayo (or up to 2 T if you must) 1/2 t Dijon mustard a dash of Tabasco salt and pepper 1 T finely chopped parsley 2 slices chopped, cooked bacon smoked paprika Mash the 4 yolks with the back of a fork; add the mayo, parsley and hot sauce and mash until smooth. Add the bacon and season to taste with salt and pepper. Fill the egg whites and sprinkle with paprika.

“Even when it was not the season for asparagus, it had to be found regardless of cost so that he could take pleasure in the vapors of his own fragrant urine.” This is one of my favorite quotes from Love In The Time of Cholera ; luckily, 'tis the season to enjoy those vapors. This is adapted from Nancy Silverton's Sandwich Book . Grilled Asparagus (toss with olive oil, salt and pepper and grill- or roast in 400º oven for about 15-20 min.) Fontina cheese, shredded (or your favorite, perhaps something hanging around the fridge) Sliced Bread- something substantial like a sliced Trader Joe's Italian for paninis or sourdough Extra-Virgin Olive Oil Eggs First brush the bread slices with EVOO (or if you are feeling particularly decadent, you can spread them with garlic butter) and either grill them on both sides or brown them using a panini maker.  I used the panini maker because every time I try to grill bread I end up burning it.  Lay some asparagus stalks on each sl...