Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: A no-cook, company-worthy sauce that fits right into our laziest pasta-dressing habits.
Boiling pasta is what we do when we don't know what to do -- it's in our muscle memory as cooks. But most of our go-to dressy pastas still demand attention.
Carbonara expects us to maneuver eggs. Linguine con vongole: to dance with clams. Cacio e pepe: to swirl a molten sauce out of butter and dry cheese. And none of them, once maneuvered, is terribly willing to sit around and wait for dinner.
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