NYT Cooking: A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Why oh why have I not been posting recipes, you ask? Because I have been busy redesigning this website and trying to make it friendlier and prettier. And then I have been scrambling to fix mistakes because every redesign comes with inevitable accidents. Like absent-mindedly changing the url of every single post so that nobody can access a single recipe for three hours.