Fun with Garnishes


Something that annoys me about the food world is the notion of a dish or an ingredient being dated. “Sun-dried tomatoes are so 1986,” some pretentious food person might say. Really? Well I really love them, especially in Cavatappi with Sun-Dried Tomatoes which doesn’t taste like 1986 to me, it just tastes good. And I suppose there’s a similar notion that garnishes–big gestural ones–are passé. It’s a shame, though, because–as I’ve discovered recently–garnishes can be a lot of fun, especially when they enhance whatever dish you’re serving. Let me show you what I mean.

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The Easiest Pasta Dinner in the World


There are certain readers of my blog–and I know they exist, I’ve met them in real life–who see the food I make as aspirational. Instead of thinking, “Oooh, that’s easy, I can make that” (as many of you think when you read my posts), they think, “Oooh, that looks tasty, I wonder if someone will make that for me?”

To those readers, then, who think these recipes are outside of your reach (and, again, I acknowledge that I’m not describing most of you) I have a recipe for you. It’s Penne with Brown Butter, Nutmeg and Parmesan and I used to write about it all the time on the blog when I was a bachelor; it’s a dinner you can whip up easily for yourself after coming home from work. All you need is a pot, a pan, a box of penne, a stick (or less) of butter, whole nutmeg (so much better than the pre-ground stuff), a hunk of Parmesan cheese, salt and pepper. This is comfort food with a sophisticated flair.

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