I’ve given up caring that the pasta dough from Ad Hoc uses 14 egg yolks. I love it. It’s so easy to make, delicious, and I love kneading it until it transforms from a shaggy mess to a silky ball of dough. Plus there’s no fear of kneading it too much – it should be [...]

I’m convinced after making countless versions of macaroni & cheese that the best homemade version is cooked stove-top, no baking involved. This is a fairly common recipe – make a béchamel and add cheese, then mix with the pasta and bake. I thought it was better pre-baking. Still, nothing comes close to being as good [...]

I went with the handmade pasta from this recipe, but it can easily be made with dried pasta. Either way, once the pasta is in the water, this is a really simple dish. The pasta dough is easy to work with and can easily be rolled out by hand. I love the Thomas Keller recipe [...]

I’m still tinkering with different recipes for macaroni and cheese. I’ve come to the conclusion that I like a classic stove-top mac most of all, the closer to Kraft of my childhood, the better. This one isn’t bad, although it doesn’t hold up very well as a leftover (very few macs do). It’s a good [...]