Purse-shaped sacchetti are stuffed with tangy Gorgonzola and fresh pear, then tossed in a Gorgonzola cream sauce. In my 9-to-5 life as a food writer and editor, I’m pretty adventurous. An ever-growing ...
Just before my sauce was ready, I began cooking my pasta. I brought a large pot of water to a boil and added the penne and two tablespoons of salt. I cooked my pasta until it was al dente ...
I have worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining The Kitchn, I was an Associate Editor at America’s Test Kitchen, a contributor to ...