Spella Caffé: The Best Coffee You’ve Never Tasted– And Should!
“Portland has a new espresso king: Andrea Spella.”
A Master’s Classic: Pimento Cheese Sandwich
West Seattle’s Lady Jaye makes a savory, tangy, and delightfully spicy Pimento Cheese. With The Masters set to begin on April 7, load up on this staple of down-home Southern fare.
DeLaurenti Cookbook Giveaway!
For the month of March we’re giving away the DeLaurenti Cookbook with online orders over $100 while supplies last!
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.