| COOK THIS NOW  At Rolf and Daughters in Nashville, chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. Here, store-bought buttermilk is an easy sub that mimics whey’s acidic flavor; it’s the perfect foil for the rich butter and cheese. All you need to do is cook the pasta until al dente, then toss it with the creamy buttermilk sauce, sweet peas, leeks, and Parmesan for a luxurious but simple spring dinner. What We're Talking About
 INTRODUCING WELL EQUIPPED Gear Reviews, Taste Tests, and the Best Deals Online Straight to your inbox.  
Trending Recipes
This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
One World Trade Center, New York, NY 10007. All rights reserved. | ||||||||||||||||||||||||||||||||||||
