The food lab better home cooking through science ( PDFDrive ) 881

QUICK CREAMY PASTA WITH PROSCIUTTO, PEAS, AND ARUGULA Omit the chives Stir in 1 cup thawed frozen peas, 3 ounces prosciutto, cut into thin strips, and cups loosely packed arugula leaves after adding the cup cooking liquid and proceed as directed QUICK CREAMY PASTA WITH LEMON ZEST AND ROSEMARY Omit the chives Stir in 1 teaspoon grated lemon zest and 1 tablespoon chopped fresh rosemary along with the cream and butter and proceed as directed ULTRA-GOOEY STOVETOP MACARONI AND CHEESE No matter how much culinary training I’ve gone through, no matter how many high-end ingredients I cook with or fancy restaurants I eat at, few things in the world can compete in terms of sheer deliciousness and childish pleasure with stovetop mac ’n’ cheese Who doesn’t love gooey, cheesy, creamy, salty pasta, even when (or especially when?) it comes out of that blue box? For me— and I presume for many of you—it’s a built-in taste ... No matter how much culinary training I’ve gone through, no matter how many high-end ingredients I cook with or fancy restaurants I eat at, few things in the world can compete in terms of sheer deliciousness... stovetop mac ’n’ cheese Who doesn’t love gooey, cheesy, creamy, salty pasta, even when (or especially when ?) it comes out of that blue box? For me— and I presume for many of you—it’s a built-in