Burgers: Radiator or Bob’s Burgers

Summer is slowly coming to a close.  And with that means goodbye to the absurdly hot temperatures we’ve been having in DC, sunburns, and #beachbod hastags.  Most importantly, the ending of summer hopefully means less distractions as I continue my To Cook or Book challenges.

Nothing screams summertime fun like burgers, and if you’re like the hundreds of city dwellers with no convenient access to a grill, burgers can be a hard dish to serve when all you’re left with is a small 4 plate electric stove top.  For this week’s challenge I decided to put my electric stove top to use with The Bob’s Burgers Burger Book.  With puns that wont quit, The Bob’s Burgers Burger Cookbook offers both fans of the show and fans of burgers simple, straightforward recipes of over 70 different burgers.  The recipes are delightfully easy (sometimes to a fault) and straight forward.  Each recipe has a pun-ny title such as “Shake your honeymaker burger” and “Sympathy for the deviled egg burger”.  In all honesty, the puns alone make the book a good read.

I decided to give myself a bit of a challenge and try the “Bleu by You Burger”.  Mostly because it involves a  red wine reduction.  Anyone who has seen me attempt a reduction knows how much anxiety this causes me since I can almost never  reduce to the correct consistency.  This normally leads me to state of panic (i.e. dumping in spoonfuls of cornstarch) which results in a horrific mixture of liquid and gelatinous chunks.  The recipe itself is quite easy, but once again I found myself panicking over the reduction.  After allowing it to simmer over double the instructed amount of time, I gave into bad habits and did anything I could think of to thicken the red wine.  What I got in the end was jam.  Red wine jam.  On any other occasion this would have been a winning situation but it wasn’t exactly the consistency I was looking for.

Just oozing with goodness



This week’s restaurant we just happened to stumble upon after our after dinner walks during the week.  Radiator is a new restaurant and bar attached to the Mason and Rook Hotel in Logan’s Circle.  The outdoor seating was spacious with a mixture of high top counters, two person tables, and even outdoor couches.   Executive chef Jonathan Dearden offers a clean and modern menu of tapas style food.  And can I just say, there wasn’t a single thing ordered that I did not enjoy. The corquetas were divine, perfectly cripsy on the outside and warm and gooey on the inside. And even though I was there for their burger, the lamb belly tacos quite honestly stole the show. A fusion of Indian flavors with a soft “taco” shell mean’t that the third taco had to be awkwardly shared between two people because we both wanted more.  The burger itself was perfectly cooked to my liking.  The red onion marmalade added the perfect level of sweetness to compliment the oozing layer of cambozola.  My one qualm would be that there weren’t enough truffle fries.  I love fries.  I am definitely the obnoxious diner who accidentally fills up too much on fries then refuses to touch the rest of my meal.



Radiator burger

To Cook or Book?

The Bob’s Burgers Burger Book is delightfully charming and loyal to the series.  With easy to follow instructions there is absolutely no excuse to have delicious burgers from the stove.  However, Radiator not only served up a delicious, moist burger, but every dish that we ordered surprised and delighted us.  There aren’t too many restaurants in D.C that I would go back to (mostly because there are always too many new ones keeping me busy) but Radiator would definitely be on my list.  For this week I would have to say book it

The Bob’s Burgers Burger Book
Author:  Loren Bouchard, Writer’s of Bob’s Bugers and Cole Bowden
Hardcover: 128 pages
Publisher: Universe
Language: English

Carbonara: Osteria Morini or Tasting Rome

Russ and I love Italian food.  There are few things that we can agree on whole heartedly without hesitation, and Italian food is one of them.  Last spring we spent some time traveling around Italy.  We ate in Rome, sightsaw in Florence, kayaked in Cinque Terre, tasted wine in Tuscany, wandered around in Venice, and shopped in Milan.  It was an amazing time and an eye opener to what true Italian cuisine is like.  I fell in love with the culture of food (which happened to be a love affair that my pant size was not fond of).  In my very first post I mentioned we tried our hand in cooking with cooking classes. Aside from the language barrier, it was one of the highlights on our trip.  When we came back home we tried our best to incorporate what we learned in our cooking.


This week’s To Cook or Book Challenge, we reviewed Osteria Morini and Tasting Rome. The original Osteria Morini opened in NYC’s SOHO in 2010 by chef and owner  Chef Michael White.  The D.C location is headed by executive Chef Bill Dorrler.  Located along the waterfront in SE D.C,  Osteria Morini faces towards a beautiful view of the D.C Harbor.  Unfortunately it was an unusually cold April day so we couldn’t be seated outside.  The restaurant was packed.  Servers were running around and the bar was bustling. Even with all the chaos however, the service was prompt and helpful.

We started the night with some wine and polpettine.  As expected the wine menu is extensive and the cocktails were refreshing and inventive.  Our first dish arrived surprisingly fast.  With such a busy restaurant I assumed that the service would be forced to slow down.  The polpettine was a generous helping of light and flavorful meatballs composed of pancetta and mortadella.  I will say that I am not the biggest fan of meatballs.  Russ on the other hand would probably have meatballs every day if he could.  So we were both surprised at how much I enjoyed these meatballs.  They were moist and light.  The sauce was flavorful and highlighted the meat.  The bread was a little chewy but was a nice twist to your standard garlic bread.


We ordered two types of pasta dishes, Gnocchi alla romana and the Gramigna. The gnocchi was not your standard gnocchi.  The dish itself was made of just two large pieces bathed in lamb ragu.  The result was a beautiful dish filled with complex flavors and textures.  This isn’t your mum’s gnocchi for sure.


As the main star of this week’s challenge.  I was very excited for the gramigna.  With handmade pasta and a generous serving of pecorino, the dish was devoured way too fast.  The sausage was packed with flavor and added a delicious savory component to the pasta.  I wouldn’t consider it to be the most authentic pasta dish, but it was incredibly flavorful and hearty.  I knew that I had to really step up if I wanted this week’s challenge to be fair.


Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City is a beautiful cookbook by two Americans who fell in love with the city (and who wouldn’t?).  With stunning images, and a simple, clean layout, Tasting Rome is a beautiful journey delving into the evolution of classic Italian cuisine and the influence of modern culture. With help from some of the most authentic chefs and mixologists from Rome, authors Katie Parla and Kristina Gill have created a wonderful cookbook filled with intriguing and drool worthy recipes.


The recipe is simple and easy to follow.  There were two options for cooking, the Zabaione Method and the pan method.  Unfortunately I don’t have a double broiler so I used the pan method.  The ingredient list was short and sweet, the overall cook time was 30 minutes.  The original recipe called for guanicale which can take several days to cure so I substituted the guanicale for pancetta.  The end results were fantastic.  The sauce was flavorful and the perfect consistency.  The pancetta added texture and complemented the carbonara sauce.  We inhaled our bowls and even reached for seconds.  We were left full and in a pasta coma.


To cook or book?

Once again I had a tough decision on my hands.  Osteria Morini served a pleasing and delectable dish that left me satisfied.  Tasting Rome also served up carbonara that kept me wanting more.  At the end of the day, Tasting Rome transformed me into an Italian cook.  Flavor wise, Osteria Morini may have had a slight edge however, Tasting Rome guided me to a restaurant quality dish that could be (dare I say) compared to carbonara dishes we had while in Rome.

Has anyone else tried Tasting Rome? Or have a go to Italian dish?  I’d love to hear from you!

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City
Author:  Katie Parla and Kristina Gill
Hardcover: 197 pages
Publisher: Clarkson Potter
Language: English
ISBN-10: 0804187185

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Cassoluet: Convivial or Julia Child

If I was to be honest with everyone, I should take this moment to admit that I have absolutely no experience with French food.  Other than your typical pastries, I know virtually nothing about French cuisine.  I knew I had quite the challenge on my hands but I had no idea how labor intensive this weeks To Cook or Book would be.

Convivial has been garnering much hype and buzz.  Serving French American food, Convivial is located in Shaw, home to numerous new and buzz worthy restaurants.  With a rather unassuming sign outside, we were greeted by the man, the myth, the legend himself, Chef Cedric  (it was already at this point I already wanted to surrender ).  The restaurant itself consists of beautiful, modern decor  and spacious, open seating.  Our server was well educated with the menu, offering plenty of suggestions and tips (I felt like all the staff were knowledgeable and more than willing to help patrons ).  The service overall was great and I think that’s what stood out to me the most.  The atmosphere  was classy without being conceited, friendly without being overbearing, and helpful without being obnoxious.  The staff moved through the floor with ease, consistently ensuring that customers were given just the right amount of attention.



The menu is not necessarily tapas style.  The dishes straddle the line between entree and tapas.  We ordered four dishes between two people and even with a full house, the dishes came at a timely manner.  We couldn’t wait to delve into each one of our plates starting with the Pickled Rockfish and the Duck Egg Beignet.  The Rockfish was fresh and provided a nice balance to our hot plates.  The beignet is not what most people think of when they think of beignet’s, it was innovative and unique.  Rolled with duck egg and it had a delicious side of piperade that complimented the nice crispy exterior.

Pickled Rockfish

Pickled RockfishIMG_0815

Then came in the Cassoulet: my goliath in this week’s food challenge.  The breadcrumb crust was a beautiful golden brown that provided a nice crunch to the warm, juicy meats.  The flavors were light and delicate.   Which I thought was essential.  This could easily have been too heavy of dish but because the meats could melt in your mouth, we were able to easily finish the entire bowl.  The dish was filling without leaving us uncomfortable and wanting to take a nap before catching a cab home.

IMG_0816With such a well respected and talented chef helming Convivial, I had no choice but to go big or go home and pull out none other than the legendary Julia Childs. Mastering the Art of French Cooking is an intimidating, lengthy, and at times overwhelming look into French cuisine.  Like I have previously mentioned in past posts,  my lack of culinary expertise normally means I’d prefer to have as many pictures as possible and unfortunately for me there were none (I did find an old video on youtube to help me understand the more technical aspects of the dish).  I first noticed that the ingredients are not listed at the beginning, rather, they can be found on the left hand margin scattered throughout the recipe.   The actual process was long and tedious, overall cook time was almost 5 hours.  I was incredibly overwhelmed, and even got frustrated at times. There were

Mastering the Art of French Cooking

Mastering the Art of French Cooking

even a couple of moments when I wanted to call it quits.  I miraculously carried through with the meal (with an extra set of hands – thanks Russ) and was proud of what I had accomplished.  The dish serves up to 12 people, so we had a  lot of leftovers which we could freeze for future meals.

The final product was  underwhelming.  The golden crust was beautiful and provided the perfect crunch, however, the mix of pork rinds in the stew didn’t contribute to the flavor and left the texture sloppy and greasy.   The biggest downfall however, was the large amount of dirty cookware following the cooking.  After spending five hours cooking, the last thing I wanted to do was wash an ominous mountain off dirty plates, pots, and pans.



Cassoulet courtesy of Julia Childs


Way too many dishes harmed in the making of this meal


To Cook or Book?

Convivial’s cassoulet was the definition of comfort food.  Served in a piping hot dish with just the right amount of meat.  It left me feeling satisfied.  My home-cooked version however did not fare as well.  The taste was bland and the texture left me unable to finish my entire plate.  It also hit my ego quite hard when I consider how much time I spent prepping and cooking.  So this week I’d say book at Convivial.

Have you had a chance to try out Convivial?  Or how about taken a bite into French cuisine with the help of Julia Child?  Leave a comment. I’d love to hear about other people’s adventures!


Mastering the Art of French Cooking Volume I
Author:  Julia Child, Simone Beck, and Louisette Bertholle
Hardcover: 716 pages
Publisher: Knopf
Language: English
ISBN-10: 0394721780

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Pork Tacos: Espita Mezcaleria or Tacos: Recipes and Provocations

To be honest I was super excited to do this challenge.  I lived in San Diego before heading out east.  It was at this point in my life when I decided that tacos should be the staple of my diet.  Whether it be breakfast, lunch or dinner, I am a sucker for a fresh, homemade tortilla piled high with cilantro, fresh slaw, pico de gallo and some warm, golden brown beer battered fish. So naturally I was excited for this week’s taco challenge and food review of Espita Mezcaleria and Tacos Recipes and Provocations by chef Alex Stupak.

We started the challenge by heading over to Espita Mezcaleria.  Located in Shaw, this brand new bustling restaurant serves a breathtaking (and quite overwhelming) number of mezcal.  They even have a mezcal genius, Josh Phillips who proves that mezcal can be versatile and more than just “smoky”.   The restaurant itself has multiple murals that were painted by Mexican street artist Yescka and the overall vibe of the restaurant could be only best described as “casual cool”

Not one to shy away from house specials.  We immediately ordered a flight of mezcal.  This happens to be a great option for those new to the plant based alcoholic beverage.  The drink menu can be overwhelming due to the extensive list of mezcal.  Don’t shy away from asking for suggestions and tips since mezcal isnt for the light hearted.  After one sip the table let out a collective “woah”. That was one way to get our evening going that’s for sure. The flight came with sal de gusano and orange slices to balance the mezcal (think salt and lime to curb tequila).  However, unlike tequila I would recommend to sip and not shoot if you want to leave dinner in one piece.

Mezcal flight

Mezcal flight

Next came our tacos – the menu is quite diverse, offering different moles, sopas, ensaladas,and ceviches.  The food came from the kitchen promptly, each dish more eye catching than the last.  The grilled tilapia was light and fresh.  Drizzled in a bright, tangy chipotle mayo, the grilled tilapia was balanced perfectly with slaw, carrots, and my favorite: cilantro.  Our second plate of tacos were skirt steaks.  The steaks were perfectly cooked and drenched in a sweet and spicy salsa that delivered a sharp punch to my taste buds.

Grilled tilapia tacos

Grilled tilapia tacos

Skirt steak tacos

Skirt steak tacos

The last plate to come was our main dish.  The reason we were here: Smoked pork jowl tacos.  Pork jowl comes from pork cheeks which have been cured and smoked resulting in one knock out taco.  From the first immediate bite you’re hit with smoky and tangy taste.  The pork just melts in your mouth. The mustard oil mayo added a nice sweet balance.  It was a strong contender for this weeks challenge.

Smoked Pork Jowl

Smoked Pork Jowl

Tacos: Recipes and Provocations is a beautiful memoir of Chef Alex Stupak’s journey as he divulges into Mexican cuisine.   Growing up in suburban Massachusetts, Chef Stupak’s love affair emerged from a background that did not involve tomatillos, chicaharrones, and chiles.  The world renowned chef  first discovered Mexican cuisine while exploring the streets of Chicago (as a former chicagoan, I can attest to the amazing choices of Mexican food).

I could not have been any more excited to try this week’s recipe.  Who doesn’t love tacos?  Who doesn’t love bacon?  The Salsa Negra was intimidating.  The smell of morita chilles filling the kitchen, blended with roasted garlic and I could already feel my stomach rumbling.  The slab bacon tacos took quite awhile to make.  Total cook time hit well over three hours for me.  Granted, the majority of the time was idle (e.x roasting a bacon for well over an hour). But it is quite a tease with such delicious smells wafting out of the kitchen.  Once the bacon was ready and my salsa was cooling, we turned our attention to tortillas.  This was by far the hardest part of the challenge.  Granted, this was quite the oversight on my part.  I didn’t think that making the tortillas would be difficult, and for the most part they aren’t.  It was getting the tortilla on the pan in one piece that proved to be challenging time and time again.  After several failed attempts we finally had enough tortillas to assemble dinner.  The rest of the taco came together easily and beautifully.  The end result was nothing short of show stopping.  The smoky flavors of the salsa blended so beautifully with the bacon and to top it off, the warm tortilla added a sense of comfort with my dish.  I was amazed at the mouth watering blend of flavors came from my cooking (of course with the help of Chef Stupak).

Bacon Slab tacos

Bacon Slab tacos

One disclaimer I should add to this review of Bacon Slab tacos is that the Salsa Negra is HOT.  I’m a huge fan of spicy food but it should be noted that some people may find the dish inedible because of the heat.  Granted, the cookbook does mention only a thin layer of salsa needs to be added to the tortilla but even what I thought was a thin layer was uncomfortably hot for everyone at dinner.  Also, for those not familiar with cooking Mexican food, more photos with the recipes would help.  There were some moments when I had to guess if I was on the right track with the recipe.

To Cook or Book?

I can’t say this wasn’t one of my favorite challenges thus far.  If I had to choose my top 5 dishes, tacos would definitely be on it.  Espita Mezcaleria’s tacos were delicious, perfectly proportioned and left me feeling satisfied.  Chef Stupak’s taco’s were incredible (once I figured out how much salsa to add) and I was very impressed such complex flavors could develop from someone like me.  I had such a hard time choosing.  I don’t think you could go wrong with either one.  I must say that this week I would have to cook and book it.

Do you have any to cook or book experiences?  Or do you have any challenges that you would like to see us try? Leave me a comment. I would love to hear from you!

Tacos: Recipes and Provocations
Author:  Alex Stupak and Jordana Rothman
Hardcover: 240 pages
Publisher: ClarksonPotter
Language: English
ISBN-10: 553447297

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Korean Fried Chicken: Koreatown: A cookbook or BUL

love Korean food. The spices, the attitude, and bold flavors that hit your tastebuds with the first bite. However, coming in to this week’s To cook or book challenge I was quite nervous.  Sure I can appreciate Korean food but could I actually cook it?  In fact I almost wanted to back out of this challenge and go with something I’ve cooked time and time again.

IMG_1122This week’s restaurant  we went to BUL in Adam’s Morgan. Boasting “Korean comfort food”, BUL comes off as an unassuming restaurant in the center of insanity that is known as  Adam’s Morgan (In fact we accidentally walked past the restaurant).  Inside was a cozy restaurant with a full service bar and a second floor loft.  We were quickly seated and given an extensive menu.  Offered as tapas style, the food rolled out in several waves straight from the kitchen.  With grumbling belly’s and huge eyes we started ordering as much food as we could.

The service was fairly quick, even as the customers started steadily filling the restaurant.  Our first dish was the O-crab puffs.  As I started salivating over the crabmeat filled wontons, I had a sinking feeling that I had a bitten of more than I could chew with this cooking challenge on my hands.  The wonton was deep fried to a perfect golden brown, crispy shell and the first bite explodes into your mouth with cream cheese goodness.

IMG_0681   IMG_0678 (1)

Then came the Bulgogi tacos.  The tacos were soft and warm.  The bulgogi itself was overpowered by the taco filling.  I felt that the meat should be center stage especially since bulgogi has such a distinct flavor that defines Korean cuisine.   The taco dressing delivered a hot punch and brought the dish to life. Then came the headliner, the dish I was here for: Korean Fried Chicken.  We foolishly ordered the full plate thinking we could eat everything we had previously ordered plus what looked like 5 lbs of fried chicken.  The first bite resulted in a resounding “mmmm” from our table.  The batter was light  and the chicken inside cooked perfectly.  With just the right amount of seasoning, each bite released juicy, flavorful chicken in a golden crispy shell.  Each bite had me sweating with nerves, all I could think about was how in the world was I going to compete?


Korean Fried Chicken

At this point I was very skeptical that I was capable of making any dish comparable to BUL. Flipping through Koreatown: A Cookbook, I became even more and more apprehensive.  Koreatown: A Cookbook embodies Korean culture, from the vibrant neonlights, to the fresh scents of scallions, kimchi,  and the sizzling of barbecued meat.  The book starts with an introduction to common Korean ingredients,  I particularly enjoyed the resources for finding products that may be harder to find.   The recipes are seemingly endless with varying levels of experience (some of which I refuse to go near as of right now).


I must confess that I have a secret love affair with my deep fryer so I jump at any chance to use it.  I was so eager to try my hand at my very own Korean fried chicken.  Using soju to keep the batter light and crispy, the ingredients were simple and so were the instructions.  There were two separate sauces as a glaze for the chicken and we went with the soy garlic (Disclaimer: BUL also offers soy garlic KFC which we did not order so I must compare the dishes based solely off the fried chicken)IMG_0711

The prep time was minimal and the instructions were clear and concise (even offering a recommendation in frying options if you have the extra time).   Cook time was appropriate. The outcome was fried chicken that even I was surprised with.  The batter was light and a beautiful golden brown color.  It did not feel as “deep fried” or “greasy” as the restaurant version.  The garlic soy was a show stopper, it added a fresh quality to the dish and added an extra deep component in flavor and texture.  I was so shocked to know I had managed to cook a Korean style dish.

The final product from Koreatown: A cookbook

The final product from Koreatown: A cookbook

To cook or book it ??

This was a tough decision.  I went back and forth (even contemplated making a list of pros and cons). At the end of the day however I must decide solely on the fried chicken.  Both dishes delivered juicy, tender chicken.  However, the crispy batter from BUL really took it to another level.  The dish didn’t require a glaze because each bite left me wanting more.  So for this week I would have to say I’d book a restaurant.

Koreatown:  A cookbook
Author:  Deuki Hong and Matt Rodbard
Hardcover: 272 pages
Publisher: ClarksonPotter
Language: English
ISBN-10: 0804186138

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Cacio e Pepe: Cravings or Lupo Verde

I”m so excited to be writing my first post!  If you ever want to know why I decided to blog my cooking/eating adventures you can read it here.  Almost as excited as the prospect of eating Cacio e Pepe for dinner.  I first came across this dish last spring, traveling around Italy.  We came across a bustling restaurant in Trastevere, Rome whose most popular dish according to our server was their Cacio e Pepe.  Now I don’t remember the name of the restaurant, where the restaurant was, or basically anything else that was on the menu.  That’s how mind blowing this dish was.  Before Cacio e Pepe slurped it’s way into my life, I had a severe cheese aversion.  Now I sneak slices of Parmesano Reggiano as “snacks” throughout the day.  That’s how life altering Cacio e Pepe is for me.

The first recipe is from Chrissy Tiegen’s newest endeavour, Cravings.   I’ve been looking forward to this book for quite awhile now.  Mostly because Chrissy Teigen is the supermodel that you envy but would love to be BFFs with.   Mind you however, Cravings is not for those hoping to learn Teigen’s bombshell bod secrets.  It’s exactly as it is titled: it’s all about craving those delicious foods that really hit the spot.  The photos are nothing short of beautiful and mouth watering.  The recipes are rich and decadent, to a point in which I find myself constantly saying “I want to try that”.  As soon as I saw a recipe for Cacio e Pepe I asked my boyfriend if he was in the mood for the dish tonight and was answered with an unfaltering “of course”.CRAVINGS_ChrissyTeigen_highres.0

Slight disclaimer though, we decided to make our on pasta from scratch.  Part of our time in Italy was spent learning to cook and soaking up the culinary culture.  Since then, whenever we have pasta we try to make fresh noodles if we have the time.

IMG_0635 IMG_0643

The recipe itself was simple and straightforward.  The ingredients are easy to find and the instructions were clear and concise.  The predicted cook time is pretty accurate to the actual cook time (sans pasta making).  The results were incredible.  Chrissy adds fresh lemon juice giving the dish a lighter feel (regardless of the TONS of delicious Parmesano Reggiano I grated on to my noodles) and the mixed greens added some depth both in flavor and aesthetics.  There was some kick to the dish which was also different from the Cacio e Pepe that I’m used to  but paired nicely with the parmesan cheese.  We devoured our dish within minutes of plating, even sneaking in seconds (guess we won’t need food for lunch tomorrow).  First recipe was a success.

Final product

Final product

Now forgive me for not actually taking a photo of the restaurant take on Cacio e Pepe (rookie mistake I know – I promise it’ll never happen again).  We decided to go to Lupo Verde along the 14th St corridor.  Located in a previous row home, Lupo Verde popped up in the neighborhood two years ago.


With a great little outdoor seating area that is perfect for people watching, Lupo Verde provides a cozy, rustic Italian atmosphere seating up to 100 people.  There is a bar on each floor of the two story row home and is surrounded by beautiful exposed brick and dim, romantic lighting. The staff are pleasant, even during the insane Saturday dinner rush going on.  We could tell our server was spread too thin but she nevertheless checked in on us regularly and made sure we were always satisfied.

We ordered the Cacio e Pepe.  Decently proportioned, though slightly steep in price.  The dish however fell flat compared to our homemade version.  The pasta was fresh and quite tender.  The taste on the other hand was bland and unimaginative.  Maybe it’s because I prefer my Cacio e Pepe smothered in Parmesan Cheese (and who wouldn’t?), the dish didn’t make me jump up and sing to the pasta gods.  It also lacked in the pepper department and could have used a couple of more turns of the pepper grinder.

To cook it or book it??

Another celebrity cookbook can and will cause eyes to roll but Tiegen’s Cacio e Pepe knocks it out of the park.  Unfortunately, there was no creativity or uniqueness in Lupo Verde’s version.  Easy to make with wonderful results, Cravings brings a fresh, lighter twist to an Italian classic.  When you have to tell your boyfriend to stop picking at the leftovers  you know you have a winner.  This time around, I’d choose to cook it.

Author:  Chrissy Teigen
Hardcover: 197 pages
Publisher: ClarksonPotter/Publishers (2016)
Language: English


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