I have driven by this little Italian restaurant, located just past the Fell Street off-ramp well over 1000 times during my residency in SF, but for some reason have never ventured in. I just heard that it is very tasty. Anyone recently visited it?
This foolproof Instant Pot method yields perfectly cooked spaghetti squash in a fraction of the time needed to cook it in the oven. Cutting the squash crosswise actually makes for longer strands of squash, which simulates actual spaghetti noodles.
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.