Foodie magazines equal pure satisfaction for me. I love pouring through the pages filled with recipes and food pics while also trying to figure out how I could use the latest kitchen gadget. Thankfully I have limited space in my kitchen, otherwise I would have more lemon juicers than I know what to do with!
Anyway, when I first subscribed to Bon Appétit I told myself I was going to make 1 thing from each issue. And no, that has not happened, the recipes are to die for but they require way to much time, ingredients and tools, all of which I don’t currently have.
I do have an old favorite that I use of their recipes and it’s fool proof and delicious (also simple!)
Recipe via Bon Appétit
my favorite olive oil to use
mixing the pasta