It reminds me of the lasagna that I had at Fagiolini House of Lasagna (39th & Alex) many years ago that made me realize that I actually DID like lasagna as long as it had Béchamel sauce.
I'm sure your key lime pie was superb Adam! One of my 2 favorite places for key lime pie (so far anyway!) is Keens Steakhouse in NYC. One day go there and have a slice. Tell me what you thought!
My mom and I did a wine pairing with the nine-course pasta dinner at Babbo once (back in the day, of course). We earnestly thought we were going to die.
Was the juice really worth the squeeze with the meatballs? Seems like a lot of work if you're going to break them up? I have no doubt that it tasted good!
I think if you're going for caramelization with the meat, it's the fastest route... but Marcella's Bolognese (which I normally make) is less about browning and more about a soothing, creamy Bolognese. For a lasagna, I can see why you'd want the bolder experience... but it was a lot of work!
That lasagna! 🤤
It reminds me of the lasagna that I had at Fagiolini House of Lasagna (39th & Alex) many years ago that made me realize that I actually DID like lasagna as long as it had Béchamel sauce.
Your website looks so great - clicked over there after watching your lasagne reel to get the recipe, and BAM! - really striking design! Love it.
The new website / blog looks fantastic!! Congrats that's a big endeavor!
I'm sure your key lime pie was superb Adam! One of my 2 favorite places for key lime pie (so far anyway!) is Keens Steakhouse in NYC. One day go there and have a slice. Tell me what you thought!
Happy Birthday Craig and many more! That Diana is a lucky kitten, she always hits the best restaurants with you.
My mom and I did a wine pairing with the nine-course pasta dinner at Babbo once (back in the day, of course). We earnestly thought we were going to die.
That's 9X the trauma!
Hi Adam I don’t know that recipe for key lime pie but the one in Alison Roman cookbook, Dining In, is excellent.
Will try that next!
Was the juice really worth the squeeze with the meatballs? Seems like a lot of work if you're going to break them up? I have no doubt that it tasted good!
I think if you're going for caramelization with the meat, it's the fastest route... but Marcella's Bolognese (which I normally make) is less about browning and more about a soothing, creamy Bolognese. For a lasagna, I can see why you'd want the bolder experience... but it was a lot of work!