Whenever my dad goes out of town, my mom makes something called Snaffles Mousse, which is
the drag queen who gets kicked off Drag Race UK in week one a military-grade garlic dip pungent enough to kill a vampiric horse. Eat it on Ruffles, or use it to fumigate your house!
Many of us grew up with a healthy fear of Too Much Garlic, but I don’t live that life anymore. This spaghetti made me rethink my entire relationship to the garlic arts. Welcome to the Cult of the Midnight Pasta. We have fabulous robes, and we don’t care what our breath is like.
This recipe comes from Ina Garten, but you can find versions of it everywhere. It’s called midnight pasta, because apparently it’s the comfort food chefs make for themselves when they get home at 3am after a 15-hour shift. It’s middle-of-the-night-staring-into-the-fridge food. It’s macaroni and cheese if you’re fancy as hell. It’s butter noodles on steroids. And it uses an entire head of garlic.
Best of all, it takes literally 20 minutes, and it makes a sensational frittata for lunch the next day. Like nearly all good pasta sauces, it’s thrown together quickly with stuff you have around. It’s Italian stir-fry. All you need is parsley, red pepper flakes, garlic, and parmesan.
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People always want to jazz up carrot soup with something – cilantro or red pepper or orange or parsnip or curry – to distract you from the fact that carrots are “boring”. I hate this.
There is a difference between boring and familiar! They’ve got depth, they’re sweet, they’re a fun color!! Justice for Carrots!
Carrot soup is one of my favorite party tricks because, like most of the things I am sharing with you, it is both tremendously good and extremely easy.
Chop some carrots, let them hang out, drunk on a little sherry, with a softened, buttery onion in a saucepan sauna for an hour, and they will mellow out into a deep, rich, almost jammy sweetness that is the base of honestly probably my favorite soup.
For those of you playing along at home, that’s a whopping 5 ingredients to make a tastier, more satisfying soup than I’ve ever been served at a restaurant.
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There’s no excuse for not knowing how to roast a chicken. If you can make mac and cheese from a box, you can roast a chicken. If you can microwave popcorn, you can roast a chicken. If you can toast a pop tart, you can roast a chicken.
Not only is it a life skill, I genuinely believe there’s no more satisfying meal. There’s a reason why literally every culture has a version. You can do it with any kinds of flavorings you want, you can do it with rice or potatoes or cabbage or noodles or all of the above. My problem with roast chicken is… none, I don’t have one. But if I had to make one up, it would be that people find it intimidating when it’s actually the least-risk, highest-reward meal I know how to make. I know you think I’m exaggerating about the popcorn thing, but I’m not.
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