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Welcome to Road Show, a series where our Test Kitchen creator Noah Tanen dives deep into a regional recipe and tries it out for himself. First up? New York’s Utica Greens. It’s no secret that New York loves its food destinations. It’s likely you’ve heard of Rochester, where residents ride for the notorious garbage plate. […]
Why It Works Prosciutto cotto is more mild and delicate in flavor than prosciutto crudo, so you can pack in thick cubes of the ham without making the dish overly salty. Reduced cream and starchy pasta cooking water form a velvety sauce without any need for making a roux. Adding frozen peas at the very […]