From an inventive new cookbook by The Sporkful's Dan Pashman. Plus, a simple yet glorious tomato dish you'll make over and over and over and over. And over.
Love love love! The thing about looking at something from a curtailed view reminds me of Walker Percy's "Lamcelot" -- the character has a window he looks out of and watches everything through that lens. I can't remember if he was in a hospital a prison or his own house, but I think about this book a lot. Very Southern.
Yum! We always aim to have 3 jars of TJ's bamba sauce on hand - 1 for the fridge and for the pantry. So good and much more affordable than the others. Making this recipe tonight with heirloom tomatoes from the garden, thanks for the inspiration!
Emily, Emily. How I love your writing. And what a treat to hear your actual voice in this interview- just as I imagined, witty, charming, down to earth. I’m one who doesn’t often make the recipes. But since you insist, I’m making the tomato orange salad. Cheers!
Oh, Penny! Thank you so much! And I can’t tell you how thrilling it is to me that a non-salad-making reader—and I have more than a few—is going to make a salad. I think you picked a good one—easy, refreshing, big flavors. I hope you love it as much as I do—thank you so much for being a subscriber! ❤️
I will always subscribe. Earlier this year when you were helping with my subscription difficulties, I told you that we would be best friends if you lived here. Now I discover via that interview that you worked at the New Yorker, are friends with Mary Norris, and INVENTED Tables for Two, my very favorite thing in that magazine.. No wonder the newsletter is so marvelous. :You are fabulous. But I take back the friend thing. I am far too intimidated. Now I'm worried to even write a comment. I think I split an infinitive. Ack!
Emily! This is such a clever summer winner, I will be making this as long as there are ripe tomatoes. I added some Rancho Gordo chickpeas, and I might do the same the next time I make this. Which will be soon. Thank you! xoxo
Between the NDSU shout-out (which NEVER happens if you're not talking about football or binge drinking) and the Minneapolis artist, you're making me feel very seen up here in the Great White North! That pasta salad might have to be dinner tonight <3
I just love the way your mind works, Emily -- anyone who can work in a Wallace Stevens reference into a post about salad makes my day 👏 👏 👏
Terrell!!! ❤️❤️❤️
Love love love! The thing about looking at something from a curtailed view reminds me of Walker Percy's "Lamcelot" -- the character has a window he looks out of and watches everything through that lens. I can't remember if he was in a hospital a prison or his own house, but I think about this book a lot. Very Southern.
Yum! We always aim to have 3 jars of TJ's bamba sauce on hand - 1 for the fridge and for the pantry. So good and much more affordable than the others. Making this recipe tonight with heirloom tomatoes from the garden, thanks for the inspiration!
Val! thank YOU!! It’s good stuff—I had it with a zucchini frittata recently😁
Emily, Emily. How I love your writing. And what a treat to hear your actual voice in this interview- just as I imagined, witty, charming, down to earth. I’m one who doesn’t often make the recipes. But since you insist, I’m making the tomato orange salad. Cheers!
Oh, Penny! Thank you so much! And I can’t tell you how thrilling it is to me that a non-salad-making reader—and I have more than a few—is going to make a salad. I think you picked a good one—easy, refreshing, big flavors. I hope you love it as much as I do—thank you so much for being a subscriber! ❤️
I will always subscribe. Earlier this year when you were helping with my subscription difficulties, I told you that we would be best friends if you lived here. Now I discover via that interview that you worked at the New Yorker, are friends with Mary Norris, and INVENTED Tables for Two, my very favorite thing in that magazine.. No wonder the newsletter is so marvelous. :You are fabulous. But I take back the friend thing. I am far too intimidated. Now I'm worried to even write a comment. I think I split an infinitive. Ack!
As you insisted Emily, I made the cherry tomato and orange salad. As promised, it was simple and sumptuous! Thank you :)
I’m so glad, Shelley—and thank you for telling me. I love hearing this. Cheers!
You're welcome!
Any salad with pasta in it is my kind of salad!
You are going to love this book, then, Mary Ann!
Love this, Emily, and ordered Dan’s book! I love uncooked tomato sauce, too! 🍅
Thank you, Jolene! it’s so good. I love how he is both rigorous and funny!
Winning combo! Funny+Rigorous 👍
I want that kidney pie recipe, too! Really! 😊
You have to give ME one, Kate!
I’ll work on that, Emily! 😉
I want the kidney pie recipe. Made me snort lettuce😂😂😂😂
Can it be kidney beans? 🫘
I've been buying pasta from Sfoglini for years now, but never knew who created my favorites there. Thanks for making the connection.
Love this!
❤️❤️❤️❤️
This inspired me to visit Sfoglini, and they are having a 20% sale on everything!
Stocked up for months ahead.
(Small voice....I used to love a good pasta or rice salad. Happy to see them come back out of the closet.)
Loved the Sporkful podcast featuring you!
Love the three criteria for pasta. Ordered his new pasta. Thanks!
Thanks, David!!
You are brilliant.
Would you share your thoughts about Pashman’s laugh? I love his podcast except for that laugh.
I guess I had to be there. ?
Emily! This is such a clever summer winner, I will be making this as long as there are ripe tomatoes. I added some Rancho Gordo chickpeas, and I might do the same the next time I make this. Which will be soon. Thank you! xoxo
Between the NDSU shout-out (which NEVER happens if you're not talking about football or binge drinking) and the Minneapolis artist, you're making me feel very seen up here in the Great White North! That pasta salad might have to be dinner tonight <3