Reviews by

Mac and cheese that you can eat with your fingers. Can it get any better?

By edwardhanburgess | 

November 12, 2009

Even better with mozarella and pecorino.

By edwardhanburgess | 

November 12, 2009

The leek and pecorino romano pair gives powerful flavor. F&W suggest pinot noir, which I think it's too deep and heavy for this recipe. I'd try something lighter and crispy.

By edwardhanburgess | 

October 27, 2009

I had made a huge batch of the dough, and then froze them. I don't think the dough was as chewey once thawed.

By edwardhanburgess | 

October 27, 2009

I tried a variation of this recipe, but with egg white and parm/pecorino romano added and shaken over hot pasta. It's not as healthy, but a winner.

By edwardhanburgess | 

October 27, 2009

Braised with skin would taste so much better...

By edwardhanburgess | 

October 27, 2009

I found that adding a dash of salt really sweetens the tomato

By edwardhanburgess | 

August 11, 2009

I think the sandwich really hingest on the quality of the eggplant. How can you tell?

By edwardhanburgess | 

August 11, 2009