Cookin’ the Book: Pasta al Pomodoro (Bon Appétit | May 2011)

When I got the May 2011 issue of Bon Appétit, I literally drooled all over myself (no seriously, there was saliva all over my purple tank top).  The Pasta al Pomodoro on the cover was irresistible.  So, I gave the recipe a try on Wednesday night – and I have to say, it tastes as good as it looks.  Addling the fat from the butter and Parmesan at the end really cuts the acidity of the tomatoes. Oh, and did I mention that it only took me 45 minutes to prepare this, end to end?

Spicy Black Beans and Tumeric-Cilantro Rice

A big steaming pot of black beans is the gift that keeps on giving. They go great as a side to just about anything, can be frozen and saved for later, and even keep in the fridge for about a week.