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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
Red kidney beans — chili con carne, Indian rajma, red beans and rice
Oaxacan red mole paste — milder than negro, ancho-based, sweet
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
Red kidney beans — chili con carne, Indian rajma, red beans and rice
Oaxacan red mole paste — milder than negro, ancho-based, sweet
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Bring a pot of water to a boil and salt generously. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the cooking water and drain pasta. In the same pot over medium heat, melt 1 tablespoon of the butter, then saute the shallot for about 1 to 2 minutes, just until translucent and no longer raw. Add 1/4 cup of the reserved cooking water, bring to a simmer, then stir in the butter, followed by the cheese, until both are fully incorporated. Add the pasta to the sauce and continue cooking, stirring constantly and incorporating more of the water as needed to coat the noodles sufficiently. (The trick here is to amalgamate the pasta, butter, cheese, and starchy water until it comes together into a creamy emulsion.) Plate, then finish with a final smattering of Parmesan and freshly ground pepper.