Pappardelle Durum Wheat Egg Pasta Independence Day

Pappardelle Durum Wheat Egg Pasta Independence DayFrom a small producer in the heart of the Umbrian region of Italy, our pappardelle is made from the finest Apulian durum wheat flour and pure filtered water. Professional and home chefs alike clamor for this thick, wide cut pasta lunga due to its sauce gripping texture and fresh pasta consistency when cooked. Pair with thick mushroom based or other hearty red sauces.

In The Encyclopedia of Cocktails

such as eggs from small farms in the surrounding area

these vegan pretzels satisfy crunchy cravings with their irresistible flavor

telling us everything we should know about the mellow honey-brown treasure that's put Kentucky on the global map: How bourbon is made

and ready to jazz up your next whiskey cocktail

as well as the techniques and practices that Cure has perfected in their mission to build forward rather than just looking back

With gorgeous photography and a bonus section on soup accompaniments (think breads

Halen Môn sea salt is harvested by hand from the sparkling seas around the Isle of Anglesey

and stone-ground whole grain and nut flours produced locally

salads and scrambles

This vinegar is

adolescent fire