We recently had dinner at Craft in Los Angeles and had the best side dish, roasted baby Brussels sprouts with bacon. When we found baby Brussels sprouts at our local Sprouts, I knew I had to try it. While mine wasn’t quite as good as the one at Craft’s it was close.
This recipe was adapted from a recipe in How to Cook Everything by Mark Bittman.
This is flavorful recipe that you would swear had cream in it, but it doesn’t. The creaminess comes from the eggs which are cooked by the residual heat of the spaghetti. The traditional recipe uses guanciale (cured pork cheeks) which you can get at Whole Foods but I find that bacon works just as well so long as it is thick cut and high-quality.
This recipe was adapted from a recipe in Bon Appetit.
Note: You can put the extra egg whites into ice cube trays and freeze them for later use or you can make meringues (bit that’s a different recipe).
This tomato soup is easy enough to make at home in less than an hour with a single saucepan, yet it tastes like it was made in a restaurant. Most of the smokiness comes from the smoked paprika (don’t substitute regular paprika, it won’t be the same). McCormick sells smoked paprika as part of its Gourmet Collection.
This recipe was adapted from Williams-Sonoma Tomato Soup with Smoked Paprika and Bacon.