Damon Lee Fowler

Thin spaghetti simply dressed with butter, freshly-grated Parmigiano-Reggiano cheese, and thinly sliced young scallions has long been a spring standard at my table. I start making it when the first beautiful, slender little scallions appear in the market in late winter, and have it at least once a week throughout the season.

It's the very essence of spring and so perfectly balanced that even thinking of adding a thing risks falling into an exercise in gilding lilies.

But whenever I happen to have fresh thyme on hand, a few of its leaves inevitably find their way into the bowl.  Read More 

Sometimes the very best cooking is barely cooking at all. That’s partly because the most important skill in any cook’s repertory is that of knowing when to stop.

For example, one of the best of all possible ways to sauce pasta, whether it is fresh egg noodles made at home or dried factory pasta, involves no cooking at all: it is simply tossed with just butter and freshly grated Parmigiano.  Read More