When our friends at Quirk Books suggested we do a recipe from the Geometry of Pasta on Fork You, we were interested. When they said not only would they give us a copy of the cookbook to give away but also pay for the supplies… we were really interested.
Behold the fruit of our labors. The recipe turned out quite well, so I suggest you get yourself a copy of the Geometry of Pasta post-haste.
Better yet, if you want to win a copy of this book, just leave a comment on this post! We’ll randomly pick a winner and send a copy to you (you have to buy your own damn pasta).
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1. Welcome back! I was so happy to see a new episode!
2. That looked pretty good. I’ve never tried Brussels sprouts, but I may give ‘em a whirl now. Hey, you made me eat broccoli so anything is possible!
I love brussels sprouts, and you should give ‘em a chance. Make sure you get fresh ones though, and not frozen. Frozen ones are gross (generally).
You folks are HILARIOUS. I’m glad you came out with such an awesome episode after such a long time of…well…not coming out with episodes…
Hey, This is the first episode I have viewed… it was fun and educational. Thanks. I’ll have to find time to go back into the archives and do some more viewing…
My favorite is strozzapretti . . the priest stranglers. Mostly because I love all of the stories behind the name. The look a bit like a rolled-up towel. Yum.
PS. I love Philly even though I live in Pittsburgh!
I loved the video and can’t wait to see more. The pasta looked very yummy!
Arlene
Great video! Happy to see you guys are back!
Can’t get much simpler! I love simple ;0)… and you guys are hilarious! I believe I’ve watched all of your vids & planning on taking Marisa’s class the end of the month, too. I too must admit, I’m not a Brussels Sprout-er, but I will give this one a shot. I also am not big on the salt & would even do about half (if not more) than you cut. Glad you’re back!
Glad you are back! Great Video!
Hey, kids! By pure happenstance, I happened upon your site when there is not only a new video, but a happenchance to win a cookbook! Loved the recipe. I do roasted brussel sprouts quartered and spread out on the pan because then the leaves get nice and crunchy. My husband and I stand over the pan picking out the crunchiest leaves before they ever hit the table. Now I have to happen upon foodinjars, too!
Fun video! I too liked the simplicity of the two recipes. Too often I tend to over-complicate my kitchen ventures. I’m also excited to check out the book.
Yeah! another episode! Its great to see you back. The recipe looks delicious. You make it seem so easy and tasty and fun.
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