If I make pasta all'amatriciana with guanciale, cured hog jowl, does it need to be refrigerated just as if it contained some non-cured meat? Or can it sit out more safely for a number of hours? Thanks!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Core a Tomato
When you want to avoid the interior guck.
How to Make Easy No-Cook Tomato Sauce
In the summer, tomatoes are at their best, but it's also hot out and not very fun to be stuck inside cooking over a hot stove. Using our No-Cook Tomato Sauce recipe, the CHOW Test Kitchen's Lisa Lavery shows you how to make a fast, fresh dinner where the only thing you'll need to cook is the pasta.
How to Make a Quick, Easy Tomato Sauce
In this CHOW Tip, Spring Warren, author of The Quarter-Acre Farm, shows us that you don't need tomatoes to be in season to make a fresh-tasting tomato sauce.