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1 week ago | 
pastasocialclub.substack.com | Meryl Feinstein
Here’s another recipe that got stuck in my head solely for the poetry of its name—because you all know how much I lovealliteration. It’s also a recipe that, fortuitously, turned out so incredibly well that it easily found a home on my Favorite Recipes I’ve Ever Developed list.
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2 weeks ago | 
pastasocialclub.substack.com | Meryl Feinstein
Once there was a priest who loved to hunt. On one occasion, so consumed was he by the lure of the forest—or, perhaps, he was just a bit stupid—the priest set off without proper provisions and too little food to fuel his day. Upon returning home, he was ravenous, so hungry he would have eaten anything at all, even “poor and dry” polenta.
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1 month ago | 
pastasocialclub.substack.com | Meryl Feinstein
Today, I’m heading to Italy for the first time in 7 years (!), and to Puglia for the first time ever. So, to mark the occasion, I thought I’d share a recipe for one of Puglia’s most dramatic pasta dishes: spaghetti all’assassina, the spicy, seared “assassin’s spaghetti” that’s taken over the internet.
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1 month ago | 
pastasocialclub.substack.com | Meryl Feinstein
Before we jump in, a bit of exciting news: I’m finally, finally, after 6 years, relaunching my pasta-focused supper club! At its core, Pasta Social Club is about connecting with others and making friends around the table. I’m calling this iteration Pasta Night! and all dates for the spring season (April, May, June) are live on my website here.
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1 month ago | 
pastasocialclub.substack.com | Meryl Feinstein
Often fresh pasta is associated with terms like fancy and refined, a special-occasion food reserved for expensive restaurants and once-a-year celebrations. Sometimes that’s true, but I’m on a mission to prove that for every fancy, refined pasta there is its everyday, rustic counterpart. Shapes like cavatelli, pici, and orecchiette come to mind—bits of dough fashioned quickly and irregularly, without a passing thought for perfection.
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1 month ago | 
pastasocialclub.substack.com | Meryl Feinstein
In Florence, less than a ten-minute walk from the city’s watchful Duomo, there’s a restaurant called Trattoria Garga. It’s been a fixture of the Florentine dining scene for decades, known not only for its food but also its art: Covered head-to-toe in brightly painted murals, it’s more or less a “mini three-room circus” and a reminder, if anyone needed one, that Florence’s blood still runs in every color, even 500 years after da Vinci and Michelangelo drew their last breaths.
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2 months ago | 
pastasocialclub.substack.com | Meryl Feinstein
Lately I’ve been dreaming of summer, the green and the warmth and the big, beautiful tomatoes. Food that’s a little lighter, the stuff you might munch on while watching boats bob off the coast of the Italian islands, stuff like grease-stained paper cones of fried anchovies and twirls of spaghetti in peppery puddles of olive oil.
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2 months ago | 
pastasocialclub.substack.com | Meryl Feinstein
Here’s a weeknight-ready meal that strikes that happy balance between nourishing and comforting, packed with good-for-you vegetables without sacrificing deliciousness. Because I’m a sucker for alliteration, the idea of a “roasted red cabbage ragù” has been stuck in the back of my mind for a long time, but then I started to see similar recipes crop up elsewhere and so I decided to come back to it at a later date. Today is that later date.
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2 months ago | 
pastasocialclub.substack.com | Meryl Feinstein |Kristina Cho |Carolina Gelen
December is here, my favorite month of the year, and with it has come the cold. What was an undecided autumn—an annoying pendulum between 50 and 80 degrees—is, for now, a vehement winter, and I’m one of those crazy people who is very, very excited about it. Do not despair; join me in pulling out the cozy sweaters, lighting the imaginary (or, for the lucky ones, the actual) fire, and grabbing that extra bottle of wine.
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2 months ago | 
pastasocialclub.substack.com | Meryl Feinstein
It’s the day after Thanksgiving, and somehow I’m still thinking about food. Or rather: What am I going to do with all these leftovers? Yes, I will be making the obligatory turkey-stuffing-gravy-cranberry-randomvegetable sandwich. Yes, it will be delicious.
