Author: Reed Armstrong

Recipe, Reed

Recipe: Reuben Egg Rolls

Whether we’re celebrating the Bieb’s birthday or channeling our inner Irish on St. Patty’s, we’ve got plenty of reasons to party in March. Every year leading up to the 17th I’ve always made a corned beef and cabbage and promised myself I’ll never deviate from the tradition. Well, I’ve learned […]

Recipe, Reed

Recipe: Bucatini all’Amatriciana

Bucatini all’Amatriciana is one of my absolute favorite pasta dishes.   This sauce gets its unique flavor from a combination of chili flake, black pepper and Guanciale, an Italian cured meat made from pork jowl. I like to buy my Italian specialty ingredients from A. Litteri, but feel free to substitute […]