Related Recs

🍜

Gochujang buttered noodles

“These garlicky, buttery noodles are perfect for when you need a stellar pantry meal lickety-split. A packet of fresh or even instant ramen speeds up the meal prep and is ideal when cooking for one (see Tip).  Honey and sherry vinegar round out gochujang’s deep heat into a mellowness that’s at once sweet, savory and tangy. The brick-red butter sauce, emulsified with a splash of the pasta cooking water, coats spaghetti here, but you can use whatever noodles you like. INGREDIENTS Yield: 4 servings 1pound spaghetti or other long pasta 6 tablespoons unsalted butter 12 garlic cloves, finely chopped (about ⅓ cup) Kosher salt and black pepper ¼ cup gochujang paste (not sauce; see Tip) ¼ cup honey ¼ cup sherry vinegar or rice vinegar Finely chopped cilantro or thinly sliced scallions (optional) PREPARATION Step 1 Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot. Step 2  While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes. Step 3 Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat. Step 4 Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately. TIPS To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1½ tablespoons unsalted butter (1 tablespoon to fry the garlic and ½ tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoon gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes. Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.” - recipe by Eric Kim, NYT Cooking. —— For butter, I use Earth Balance soy free butter and highly recommend.

@relaxing

Feb 15, 2024

🍕

garlic knots

I made garlic knots for the first time on friday and they were so good and easy!! definitely becoming a new staple when i have friends over for an italian-american dinner. I used Brian Lagerstrom’s recipe on youtube and i highly, highly recommend it!

@mo

Feb 25, 2024

🍔

EGG NOODLES + BUTTER + PEPPER

we don't always need to go full Italian when it comes to noodles at home. Egg noodles with butter, salt and a lot of PEPPER is so damn good. Extremely cheap and easy to make too. cacio e pepe is quaking. https://cooking.nytimes.com/recipes/1023980-haluski-buttery-cabbage-and-noodles

@kathson

Feb 2, 2024

Top Recs from @cw

🫧

Being a little bit gross

Stop thinking about germs so much. Touch the subway pole. Touch your mouth after (by accident). Boost your immune system. Live forever.

@cw

Jan 24, 2024

🤙

Cold calling

call a friend out of the blue no plan no warning no texting before just let it rip (ring). an absolute thrill when they pick up!!! what are the odds!!!

@cw

Jan 31, 2024

💆

“Feet up time”

You don’t need a nap but you still need to lay for a bit. That’s feet up time.

@cw

Feb 13, 2024