I've also baked this dish on a sheet pan, so everything gets that much more burnished.īecause feta and tomatoes already evoke the flavors of Greek cooking, I've leaned in that direction with gigantes beans, lemon and oregano. Because I'd never dirty two pans when I can dirty only one or keep track of cooking times for two things when I can keep track of just one, I've ditched the pasta altogether. While the original recipe is already super easy exactly like it is, I've cut a few corners to make it even simpler. In half an hour, you can't not wind up with something that makes you go, "Damn, girl, I need to take a picture of this." In addition to tasting incredible, it doesn't hurt that this dish makes your house smell fantastic. What is it about this humble dish made of ordinary supermarket ingredients that's made it so popular? I think it's the show-stopping technique - you put a whole block of cheese in the middle of tiny tomatoes and roast it. Her video is currently closing in on 6 million views, and everyone on social media with an oven is sharing their own version of it. But it went full bonkers recently when Feel Good Foodie posted about it on her TikTok. Soon, the uunifetapasta migrated to this side of the Atlantic through MacKenzie Smith's Grilled Cheese Social, where it enjoyed online success. Finland has 5.5 million inhabitants, to put things into perspective." As she writes on her blog, " The feta cheese sales went up 300% here, the shops were running out of baked feta pasta ingredients and by this date the original uunifetapasta recipe post has over 2.7 million views. It began its life with Finnish food stylist Jenni Häyrinen back in 2019, where it first when viral in her home country. I can think of no dish that better represents the spirit of cooking together while apart this week than that internet-famous baked feta pasta. What's your go-to easiest recipe? Tell us below in the comments! Whatever the case, it'll be cheap, fast and friendly to beginners and exhausted home cooks alike. So I'll be here each week giving you something "Quick & Dirty." It may be a stripped down version of a popular recipe or a go-to shortcut that a culinary professional turns to in their own kitchen. When cooking is less tedious and time-consuming, eating is more fun. We're all in this together, and I believe we can lower the bar without giving up. Oddly enough, I often even wind up enjoying it. But most of the time, I muster whatever remaining shred of daily enthusiasm it takes to get food for my family on the table and turn on the stove. On those days, I'd prefer to pour myself a glass of pinot, eat a sleeve of Ritz crackers and call it dinner. It's a lot - and some days I find myself pretty hostile about the whole thing. Whether you're a practiced home cook or a known personality to every delivery person in your zip code, the pandemic has forced all of us to reconsider how we shop for, prepare, eat and clean up after our meals. Keeping that number in proportion, though, takes daily effort. As long as I hang on to that slender margin - the one that offers the hope that something magic can happen at any moment - I can make it through the tough days. Lately, I feel about my kitchen the way I feel about New York - it's 51% great and 49% godawful. In "Quick & Dirty," Salon Food's Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you - because quick and dirty should still be delicious.
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