KariKari: One of the Best Chili Crisps Anywhere is Made in West Seattle
Be forewarned, KariKari is addicting. Read on at your own risk.
Rustichella d’Abruzzo: the Epicurean’s Pasta
In Italy, dried pasta is part of the daily diet, from the Italian Alps to Sicily. Sure, Italians use fresh pasta for special occasion dishes here and there, but most, whether in a restaurant or home kitchen, use dried pasta—not just because it stores easily, but because it’s as desirable as fresh pasta for most dishes. But they don’t use just any dried pasta.
King of Mushrooms:
This simple pasta is an elegant way to sample truffles. Ritrovo’s delicate egg pasta is made with truffle and porcini mushrooms from the Piedmont region of Italy. Regalis’s White Truffle Oil is deliciously fragrant. Best of all, you can fix this Michelin-worthy dish in about 15 minutes.
Fettuccine with Saffron & Zucchini
Gardens are overflowing with zucchini this time of year, and this classic Italian pasta is a great way to make use of it. The dish comes together quickly, and the combination of saffron, zucchini, cream, and pecorino provide a deeply satisfying flavor. One key is to julienne the zucchini into matchstick-size pieces and cook them long enough to release their rich flavor. And remember to save a bit of the pasta water when you drain the fettuccine—it’s as essential as the cream is in making the sauce creamy. Finally, don’t skip that quick finishing sauté of pasta and sauce to bind the wonderful flavors together.
San Juan Island Sea Salt
There is a transformative power in salt. It has a complex relationship with flavor. While salt has a taste of its own, it also balances and enriches the flavors of other ingredients. James Beard himself once asked, “Where would we be without salt?”