Thursday, July 25, 2013

Haphazard Caprese Salad With Gold Tomatoes

ACOrangeTomatoes

It's way too hot to cook. Turning on the stove or oven makes the entire house unbearable, and who really wants to eat anything hot or heavy anyway? (That's a rhetorical question, Nick has been baking and braising as much as ever. I don't get it.)

Friday, July 12, 2013

Rigatoni al Filo di Fumo Recipe (Inspired by Topo Gigio's)

ACRigatonialfilodifumo

I've eaten the Rigatoni al Filo di Fumo at Topo Gigio probably once a month, on average, since I was eight years old. It was my favorite pasta then, and my tastes didn't change much as I matured (though the Farfalle ai Due Salmone and the black linguine with seafood tomato sauce are strong contenders).

But I don't live in Chicago anymore, so I can't get it. But is it possible to make something similar at home? Yes. Yes it is.

Thursday, July 11, 2013

How to Peel Tomatoes Using the Freezer (No Boiling Required)

ACFrozenTomato2

I posted earlier about how to peel tomatoes by boiling them for a fraction of a minute and then peeling the skins right off. It's easy, but in the middle of the summer it can be pretty annoying to have to boil a big pot of water. But there's another, more summer-friendly way to peel tomatoes using the freezer. No boiling required.

Wednesday, July 10, 2013

Fantasy Shopping League: Check Out This Amazing Fish Bag from Atelier Iwakiri


When it comes to this fish bag from Atelier Iwakiri, my abiding fear of fish and sea creatures is in conflict with my deep-seated love of handbags that look like things.

Monday, July 8, 2013

Wild Asparagus Risotto Recipe

AC_WildAsparagus

At the market the other day I saw one of my favorite vendors with her usual massive piles of green and white asparagus. (I find myself very firmly on Team Green Asparagus.) But she also had these weird little bundles of "wild asparagus," which I would not initially have recognized as asparagus at all. They have tiny, delicate stalks and big bushy heads, and they kind of looked like a different plant entirely. But they're not, they're wild asparagus.

So I got some to play with. I ate a couple raw, and they had a flavor like a very light, young asparagus. (Which seems obvious, but sometimes you just have to put something in your mouth to believe it.) I've also been in the mood to make a risotto recently, so I made wild asparagus risotto.


Thursday, July 4, 2013

Useless Cooking Tools: The Egg Cuber

Do you love eggs but hate that they're just so egg-shaped? Are you terrified they'll roll off the table and under the couch and who knows what will happen then? If you love protein but can't handle the excitement of an egg without corners, maybe you need an Egg Cuber.

Wednesday, July 3, 2013

Tutorial: How to Make an 18th Century Wig (In Pink, Because Why Not a Pouf in Pink?)

PoufWigDuo

This article previously appeared on Your Wardobe Unlockd.

In previous articles we've covered basic wig care and styling techniques and how to actually put the wig on your head and keep it there. I don't know about you, but that's enough of the basics for me. I think we're ready to jump in and style a whole wig. 
We're going to start Marie Antoinette's signature towering coiffure, the pouf. And just for fun, we're going to make it pink.