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Dive bars in the Hudson Valley

Long live the dive bar, a neighborhood sanctuary with just the right amount of attitude....

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Bucatini all'Amatriciana | Feast and Field: Food Begins in the Field

Bucatini all'Amatriciana | Feast and Field: Food Begins in the Field
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Sfoglini cascatelli pasta, the shape of the future

In the culinary universe, creativity reigns. Yet one area where tradition rules is the world of pasta shapes. The origin of Italian pasta is studied and debated by historians to this day, but one fact remains: There is next to no innovation in the creation of new pasta shapes.
That was, until March 19, 2021, when cascatelli was unveiled to the world. The brainchild of Dan Pashman, James Beard Award winner for his podcast, The Sporkful, cascatelli evolved over nearly three years, all with the indispensable assistance from Sfoglini Pasta, the company willing and able to help execute Pashmanâs vision.
Sfogliniâs pasta line includes shapes that are both traditional but also have a âwowâ factor. Their investment in bronze dies allows for precision in their pastaâs cuts, ruffles and grooves. The quality of their flours and the fact that Sfoglini was a midsize pasta manufacturer willing to work on Pashmanâs small-scale project helped cinch the deal.

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5 restaurant-quality pasta sauce recipes for the home cook

5 restaurant-quality pasta sauce recipes for the home cook
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9 tips for cooking perfect pasta, every time

Should you add oil to pasta water? Pasta-cooking do’s and don’ts from Sfoglini.

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Campanelle with Eggplant, Fontina & Cherry Tomatoes

Campanelle with Eggplant, Fontina & Cherry Tomatoes
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