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Saucing ravioli

Ravioli with brown butter and sage is delicious. It's also easy to coat ravioli with butter. However, I don't want to eat my ravioli every time. Whenever I make a thick arrabbiata or other sauce, I can't seem to coat the ravioli with it without breaking some of the ravioli. Is there any particular technique for it?

Nov 17, 2009
jetfour in Home Cooking

Interesting way to use honey?

I've always wondered if there was an interesting way to use honey since I generally only see people use it as a sweetener or for peanut butter and honey sandwiches. Do any of you have an interesting recipe that features honey instead of using it simply as an accent?

Sep 20, 2009
jetfour in Home Cooking

Should You Put Oil in Pasta Water?

An advantage of using less water is that some people want the starchier water to use in the sauce. Sticking pasta also isn't a problem if you toss it with the sauce immediately instead of letting it sit in a colander.

May 29, 2009
jetfour in Features

Cookbook Gift Guide

I'm surprised that Mark Bittman's "How to Cook Everything" is missing. The 10th anniversary edition is out. I find it an essential book in any cook's collection. If someone you know has had the book for 10 years, chances are it's in bad condition now and could be replaced.

Dec 08, 2008
jetfour in Features