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What's Cookin' in Canadian: Buttery Lemon Pasta with Almonds and Arugula

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INGREDIENTS Fine salt and freshly ground pepper 1 pound linguine or spaghetti 6 tablespoons unsalted butter 1 cup sliced almonds 2 fresh rosemary sprigs 1/4 teaspoon red-pepper flakes, plus more to taste 1/4 cup freshly squeezed lemon juice, plus more to taste 1 tablespoon finely grated lemon zest 4 to 5 ounces arugula, coarsely chopped (or substitute 4-5 cups baby kale or spinach) Grated Parmesan for serving PREPARATION Bring large pot of heavily salted water to a boil. Add pasta and cook until one minute shy of being al dente, usually one or two minutes less than the package instructions. Scoop out about 1-1/2 cups of the pasta water, then drain the pasta.
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The Postscript: Imperfections

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I almost threw away my old lace napkins. They have rust stains on them. In order to cover the stains, I threw them in a pot of green dye and boiled them. The dye was not a success. The napkins all came out in slightly varying shades of green, and the rust stains—while less noticeable—were still there. I used them once and was self-conscious the whole time.
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What's Cookin' in Canadian: Peanutty Cranberry Bars

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INGREDIENTS 1/2 cup butter, softened 1/2 cup sugar 1/4 cup packed light brown sugar 1 cup flour 1 cup rolled oats 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup Reese’s Peanut Butter Chips 1-1/2 cups fresh or frozen whole cranberries 2/3 cup light corn syrup 1/2 cup water 1 teaspoon vanilla extract PREPARATION Heat oven to 350, and grease an 8-inch baking pan. Beat butter, sugar, and brown sugar in a medium bowl until fluffy.