Bottom of the News

“Even when the noodles didn’t turn limp, they were almost sticky against my teeth. And the pastas had faint aftertastes: of overcooked rice, of tortilla chips, of chalky chickpeas. When paired with a sauce, these defects were less noticeable—but that means the overall dish worked in spite of, not because of, the underlying noodle.” Everyone is making alternative pasta. More Parmesan on Your Durian-Seed Rigatoni?

+ Merriam-Webster’s word of the year: Authentic. (What a disingenuous pick.)