Category Archives: Cooking

Writing that features a description (and usually photos and/or video) that follows the cooking a specific dish.

The Story of San Marzano Tomatoes

Posted on November 14, 2011 by J.C. Reid

Rega brand DOP San Marzano Tomatoes In the food-mad country of Italy there are several ingredients that are venerated above all others. Parmigiano-Reggiano cheese, Prosciutto di Parma ham, and Aceto Balsamico Tradizionale di Modena vinegar are just a few that … Continue reading →

Posted in 29-95, Cooking, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features | Tagged Aceto Balsamico, Black Krim, Campania, italy, Mount Vesuvius, parmigiano-reggiano, Prosciutto di Parma, San Marzano Tomatoes, Tony Vallone, vera pizza napoletana, Yellow Brandywine | 10 Comments

Building the Perfect Carbonara: The Recipe

Posted on October 4, 2011 by J.C. Reid

Egg, cheese, pepper Spaghetti alla Carbonara by J.C. Reid Serves: 1 main portion (secondi), 2 smaller portions (primi) Prep time: 10 min Cook time: 15 min Ingredients 4 ounces dried spaghetti pasta Rustichella d’Abruzzo, Central Market 2 ounces guanciale, diced … Continue reading →

Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Recipe, Travel | Tagged carbonara, eggs, guanciale, olive oil, pasta, pecorino romano cheese, pepper, recipe, spaghetti alla carbonara | 9 Comments

Building the Perfect Carbonara: The Ingredients Part 2

Posted on October 4, 2011 by J.C. Reid

Fresh pasta In our last post, we considered two of the most important ingredients of pasta alla carbonara: the cheese and the cured meat. A third ingredient, pasta, is one of the world’s most prevalent foods. It’s readily available in … Continue reading →

Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Travel | Tagged al dente, barilla, de cecco, dried pasta, durum wheat, fresh pasta, pasta, rustichella d'abruzzo, semolina | Leave a comment

Building the Perfect Carbonara: The Ingredients Part 1

Posted on October 4, 2011 by J.C. Reid

Guanciale If there’s anything more controversial than the origins of the dish known as pasta alla carbonara, it’s the selection of ingredients that go into it. In the first part of this series, I talked about the history of carbonara … Continue reading →

Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Travel | Tagged Barbagia, carbonara, guanciale, la quercia, latium, lazio, Monti Sibillini, norcia, norcineria, norcini, pancetta, parmigiano-reggiano, pasta, pecorino romano cheese, salumi, sardinia, spaghetti alla carbonara | Leave a comment

Building the Perfect Carbonara: A Roman Puzzle

Posted on October 4, 2011 by J.C. Reid

A Roman Puzzle A recipe is a funny thing. Often you’ll follow the instructions exactly and the dish still turns out poorly. It’s like something’s been left out, or gets lost in the translation, and you have to read between … Continue reading →

Posted in 29-95, Carbonara, Cooking, Favorite Dish, Favorites, Food, Houston Chronicle, International Cuisine, Italy, Print, Print Features, Travel | Tagged cacio e pepe, campo dei fiori, carbonara, carbonari, guanciale, il ristorante la carbonara, occam's razor, pancetta, parmigiano-reggiano, pasta, pasta alla carbonara, pecorino romano, pepper, recipes, rome, spaghetti alla carbonara, umbria | Leave a comment