Oh, Slashfood friends, I have Spring Fever. Normally, I don't get such a thing because I live in southern California where it is perpetually Springtime -- or at the very worst, a mild autumn. But it's been unusually chilly and gray here in LA and I am ready for sunshine,warmth, frolicking in the garden, and of course, all the delicious foods that come with Spring.
Apparently, Sarah Miller, who blogs over at Food & Paper, has got Spring Fever, too, and made this gorgeous Tagliatelle with Chive Oil, which she adapted from a recipe in the April 2007 issue of Saveur Magazine. It's a simple recipe, really, using dried tagliatelle, crimini mushrooms, and fresh chives, but that's exactly why it's so wonderful -- a simpe recipe that shows off the beautiful simplicity of the ingredients!
[via: TasteSpotting]
Soy and chickpeas might help stroke victims
The world of pie and tart crusts
Starbucks launches the Piadini 
Reader Comments (Page 1 of 1)
3-27-2007 @ 5:39PM
Grammar freak said...
You're not qualified to talk about weather, so I didn't read the rest of this post. Love, Boston
Reply