ohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshohmygoshFINALLYThis is how I found your site...by googling for an aglio e olio but at the time I only found your cauliflower aglio spaghetti - which were delicious, btw, and a true discovery!Now that you serve the original...man...things really come full circle.Man!Keep it up.LC
looks like I'll have to save up a few bucks for another chunk of parmesan!
I don't know how I arrived here...but I love it!! Gonna take a large look at ALL your recipes, they all seem to be delicious!!Regards from Spain
Gosh, I'm so looking forward to this! :))
Really looking forward to this recipe!
looking forward to this! please also continue your announced bacon experiments! you only publoshed one, don't let that slip into oblivion, cjay!
an annual must at our italian christmas eve table. can't wait to see how you do yours!
LOVE LOVE LOVE - can't wait!
Hey Chef John,I saw your recipe of onion rings, and that's how i found you!, i think you are a great chef. i found your recipe of "doughnuts" but i want to fill them with some cream... not jelly... so i searched for your recipe.. but couldn't find any. Please tell me the recipe for the cream filling used in Dunkin' donuts, or any that tastes good with donuts.Regards,Honey :)
Thanks! You can use the custard from our Boston Cream Pie recipe if you want.
Wow I love you recipes they look so great. YOu are like the male version of Julie Powell.
Hey Chef John,Thank again! for telling me a perfect filling for my Doughnuts. :)Hope to look forward for your more great and tasty recipes....Regards,(Future Chef) Honey ;)
Hi, Chef John. I'm a big fan of your site. I just tried this pasta (without having ever tasting it before) and it's great!!!I used dried parsley 'cause that's just what I had, but it worked fine.Thanks!!
Hi, Chef John:Thank you for your videos. I made this the other night, almost exactly like your video... I say almost cause I overlooked the "low and slow" method on the garlic... :-( Not a good result. It ended up toasting, then burnt... And while "roasted" garlic smells good, this was too potent. Anyway, I cleaned up the pan and the counter, then restarted. The second time I did as you did in your video, except I used Angel Hair spaghetti. Anyway, this is fantastic, and for as much Parmigiano-Reggiano that we used, it's really still a cost-effective dish. I mean, it's simple. And now a staple! PS - My wife and I love Parmigiano-Reggiano. As often as we actually use it, it's completely worth the price. Thank you for all your videos and recipes,Tim
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