Wow, are these ever good: they're just the slightest bit fudgy in the middle, and the contrast between the chocolate (I used dark chocolate chips instead of the semi-sweet chips recommended in the recipe) and the sea salt is totally unexpected, and totally to-die-for.
My god, is this pasta - a variation on a recipe called "Crack Pasta" submitted by reader Luisa - ever good. I made it for Kendrick and myself last night, and at 11PM I was still sort of pacing back and forth between couch and refrigerator, eating bits and pieces out of our Tupperware with my fingers.
This light, fresh salad, which I based on a recipe sent to me by reader Kate, should most definitely be made in enormous batches and eaten straight from the refrigerator on hot summer nights. It also takes approximately five minutes to make, so we're talking minimal kitchen time - and zero stove time - making it perfect for a steamy late-July dinner.
I make meat sauce all the time...but want to hear something sort of weird? I've never made meatballs. That unfortunate situation changed last night, when I tried out my friend Marianne's totally foolproof (and totally mouthwatering) recipe.
I am completely and utterly incapable of coming within ten feet of a grating or peeling device of any sort and keeping my skin intact.
Felicity's "Caprese Pasta" is excellent when it's warm and drippy...but she told me that it would be even better the next day cold and eaten straight from the refrigerator, and she was right.
Last night, I made Chicken Vesuvio based on a Giada recipe sent in by reader Molly.
LUISA'S CRACK PASTA (coveted by man and beast alike).
If you have a recipe you want me to test out (I can't promise that I'll, you know, not accidentally destroy it or something...but that's part of the fun!) send it to jordan@ramshackleglam.com.
