Thursday, June 1, 2017
Another link to a fine New York Times recipe
I'm in a rut. I cook too much pasta.
I like pasta. My wife likes pasta. Pasta is both easy to make and exceedingly malleable. It can be the base of a fine vegetarian dinner one night and the base of a complex meat dish another evening. That said, it is still pasta.
I decided to force myself to make something without pasta. I went with a garlicky chicken with lemon-anchovy sauce recipe on the New York Times Cooking site. Click on the link to discover all the details.
And what did I serve with my chicken? Uh, rice. A pasta replacement.