The Pianalto name commands a certain amount of respect, especially in Tontitown, Arkansas where it’s a common as the n “ ” or “Smith” anywhere else. This recipe comes directly from chef Vince Pianalto and his beloved mother that dates back several generations; and even though this homemade pasta drenched in chicken broth has it’s genesis based in another century, something tells me Vince and his mother still prepare this recipe frequently at home.
Few adult beverages have solicited more varied creativity than the classic Italian Negroni over the course of its 100-year run. The one-to-one-to-one recipe of gin, Campari and sweet vermouth yields an ethereal bitter experience that is also an easy gateway to other cocktails…swap bourbon for gin, and you’ve got the Boulevardier, my favorite drink of all time. We love our METROBILLY NEGRONI made with Texas Distilled CALAMITY GIN, nuanced with floral and citrus notes, guaranteed to satisfy the ITALIAN-TEXAN in all of us.
It’s time for a pantry raid; at least twice a month we pilfer through our pantry and fridge to make room for new arrivals, and trust in knowing that some of our favorite dishes during the pandemic have come from this simple exercise in organization.
We love fresh spring rolls for just about any occasion; even serving them at this year’s socially distanced super bowl party; but they’re especially appreciated following this the 2021 Chinese New Year…the year of the OX. Regardless, these tiny bundles are delicious with shrimp or as a completely vegetarian offering; and a big hit with this super easy dipping sauce curated by chef Becky Miller from the Appleseeds Teaching Garden in Fayetteville.
There’s been several inches of snow consumption in our house over the last several days following the Winter storm here in Arkansas; two varieties of ice cream, scores of cocktails, but perhaps the favorite of everyone has been our simple, whimsical WINTER MAPLE TAFFY that’s as fun to make as it is to eat.
