At first glance there is nothing new about this sauce from Milk Street Kitchen. Heat fat, saute aromatics, add veggies, deglaze, add some other stuff, simmer while the pasta boils. And yet. I don't know if it's the cinnamon, or the way the flavors...
I always give Cook's Illustrated credit for teaching me how to cook and it will always be my go-to for classic American dishes like fried chicken, chocolate cupcakes, pancakes, burgers, roast turkey and countless other things I cannot live without. But Milk Street...
I only see the article, not the recipe (!)
I made these and used many of the comments to adjust several things. First I used 2-1/2 cups of flour.…
Not worth much if you can't print. My first post
Not worth much if you can't print.
They become part of the oat mixture on the cookie sheet