Sauce, Sauce, Sauce and Pasta
Forget what you thought you knew about Italian cooking. Go for sauce and more sauce says The New York Times' Mark Bittman.
Four recipes accompany this advice. Speaking of recipes, last night I had home-fried shrimp with Cheddar and Gouda cheese grits.
About Me
- Gary
- La Porte, Texas, United States
- Smart and Dumb and Forgetful and Fun and Amusing. I am a poor editor although I seem to do that a lot. I have hair between my toes stolen from the top of my head. I am hard of hearing. I wonder how much more than half-crazy I am.
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