What new foods have you been cooking?

Yeah I should be clear, we buy the noodles. Trying to keep it a bit healthier and get the kind made with millet and brown rice from WF.

Fiddle head ferns. Great roasted in the oven, or added to pasta.

quote:

---

homemade bacon, smoked bacon mac and cheese

---

Full slab bacon, or regular store bought thick sliced bacon? I've done a ton of the latter and it's great with a maple syrup drizzle and a brown sugar and kosher salt rub, but I definitely want to try a full slab pork belly soon.

For the last couple of months, I've been working on my pasta Carbonara. I tried a few great variations in New York and wanted to try guanciale instead of pancetta which is more commonly available locally and it's surprisingly good. Guanciale is basically pork jowls, but seasoned with Italian herbs and spices. When it's diced and browned in olive oil it tastes like little crispy cracklins and it adds nice texture that pancetta doesn't quite achieve.
I've also found that adding 2 cups of ice to the boiling pot of water,when the pasta is ready, brings the pasta to the right temp so that the eggs don't become clumpy and the Carbonara sauce is creamy.

Sounds damn good. I'd dice that up and throw it in pasta dishes, and throw it in with your trinity when you sauté vegetables. No limits.

Plantains.

Tostones.

So good and super easy.

We have been cooking down kale with a light cream sauce and butter for our side dish. Until then I did not realize how easy and great this is to make.