Tag Archives: David Tanis

Papardelle with radicchio, onions, and bacon; wilted arugula – 8 January 2015

D and I collaborated on this one – he took over the prep so I could take a shower before dinner, as I like to do after a long day. We decided on Tuesday not to cook all the pasta … Continue reading

Posted in Meat as a flavoring, Pasta | Tagged , , , , , , , | Leave a comment