Alison Roman
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Alison Roman

Welcome to the week of April twenty-first!

 
 
 
 
 

Here's everything to cook, watch, and read this week.

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if you’re cooking

Lemon Pepper Pasta with Browned Butter

While “lemon” and “pepper” are the two primary flavors here, this pasta really does taste enough like cacio e pepe to hit many of the same pleasure receptors as excellent boxed macaroni and cheese. Be patient! The al dente pasta does take a bit of time in the skillet to fully cook and create a thick enough sauce.

Recipes
Blanched Broccoli
Blanched Broccoli

Treated well, broccoli can be spectacular. Cut into elegant little spears, tender, perfect for dousing in lemon juice, adding some raw grated garlic and sprinkling with flaky salt and it's just...a wonderful experience.

Peppered Carrots and Dill
Peppered Carrots and Dill

These are basic on purpose, and add a nice peppery freshness to an otherwise rich meal.

Tiny Boiled Potatoes with Butter and Chives
Tiny Boiled Potatoes with Butter and Chives

This can be endlessly scaled up or down to feed as many or few people as you like. While I find the butter + chive + salt combo to be perfect in its simplicity, you can always dress it up.

(Cottage) Cheese Cake
(Cottage) Cheese Cake

This gorgeous, foolproof cake is a nice way to use any stonefruit that’s starting to pop up at markets (but it’s especially great with apricots).

 

if you're watching

This saucy, glossy lemon pepper pasta is part cacio e pepe, part pasta al limone, all pantry staples. It’s the ultimate “I can’t believe this came from only that” recipe (my favorite way to cook!).

 

if you're reading

It’s A Newsletter! Recipes, stories and recommendations. Subscribe below.

if you're reading

It’s A Newsletter! Recipes, stories and recommendations. Subscribe below.

 more recipes here

things you want, things you need