I hope this is not stepping too far out of our jurisdiction but: I have only one night, this Saturday, for a dinner in Santa Barbara. What is the all-around best restaurant? No criteria applied except that it not be excessively formal. Thanks.
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.