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Bon Appétit Magazine, May 2011: The Italy Issue

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Notes about Recipes in this book

  • Cacio e pepe

    • jzanger on February 01, 2013

      Flavor was good, but the technique left most of the pepper and butter stuck to the bottom of the pan. I was hoping for the silkier texture. Next time I would try a method which has the pasta cook in the skillet so the starches aren't poured down the drain.

    • TrishaCP on June 30, 2013

      I had similar problems to jzanger (wish I had seen that review first). Even using a non-stick skillet, the pepper didn't make it into the pasta, leaving a bland and too salty final dish.

  • Pasta with sun gold tomatoes

    • jzanger on August 10, 2014

      Doubled the recipe (mostly eyeballed), used spaghetti. This was fantastic. I found that the key was to cook the tomatoes and garlic gently (low or medium-low) and sort of smash some of the tomatoes to release liquid at the start. I used the already-split sungolds I'd just picked which made that very easy! Can't wait to make this again.

  • Slow-baked salmon with lemon and thyme

    • adelina on September 20, 2016

      Very simple and light and zesty with flavor. Added more zest and garlic. I covered the fish with puff pastry to make it a full meal since I had not prepared any sides.

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  • ISSN 0006-6990
  • Published May 01 2011
  • Format Magazine
  • Page Count 160
  • Language English
  • Countries United States