Salt, Fat, Acid, Heat is one of the cookbooks (really more like a textbook) that will be a permanent part of of kitchen library. You'll probably agree after you read about it.

Here's how the rabbit hole work when there's a storm cooking up.

Imagine homemade fettuccine with a wild mushroom cream sauce infused with just a touch of bourbon with cooked tri-color peppercorns and Bulgar wheat. It's worth the time to give it a go!

A favorite in NJ, why not share some broccoli and cavatelli wherever you are?

Frozen cavatelli Cavatelli translates to 'small hollows' and in in New Jersey is sold frozen in plastic bags. There are dry boxed versions that don't even come close to the dense texture of the frozen variety and in recent years, there is a shelf-stable, vacuum-packed option available -- even in Maine where I've NEVER seen the frozen variety. I can't bring myself to try the vacuum-packed variety and the dry boxed version s nothing but a glorified shell pasta. I have to admi