Welcome to our new Sensory Storytellers series at Curio's Lab! This series will feature cookbook writers, artists, chefs and literary leaders in our intimate lab space. Attendees can expect a personalized event (only 25 guests!), including spiced refreshments.
Join us for a Q&A with cookbook author Meryl Feinstein and Milk Street's April Dodd! Feinstein is the author of Pasta Every Day (2023) and will join us in person at Curio's Lab for this enticing event!
Date/Time: Sunday, December 17th, 5-6pm
Location: The Lab @ Curio, 2267 Mass Ave in Cambridge
Age: Open to all ages!
Questions? Email us at firstname.lastname@example.org
Location & Parking: Metered parking available along Mass Ave or outside of Davis Square.
From doughs and shapes to fillings and sauces, this "new essential" (Food & Wine) is the simplest guide to making fresh pasta at home from the creator of Pasta Social Club, full of easier-than-you-think techniques and spectacularly beautiful results.
Pasta just might be the perfect comfort food. Endlessly reinventable, it is a canvas for delicious dreams. And it’s well within your reach to make at home, anytime.
It can be super simple, like pici in butter: a revelation made from scratch with just four ingredients. Or it can be incredibly special: agnolotti stuffed with braised shallots and Grana Padano, each parcel a gleaming little gift.
In Pasta Every Day, Meryl Feinstein has created the world’s easiest-to-follow guide to making pasta doughs, shapes, fillings, and sauces. A celebrated pasta instructor, professional pasta maker, and founder of Pasta Social Club, she has years of experience helping thousands of cooks bring the pleasure of fresh pasta home.
Step-by-step photos and videos (accessible via QR code) illustrate how to make every shape, eliminating the intimidation surrounding this centuries-old craft. And because Meryl knows just what you need to achieve success, she shows how to recover when something goes wrong and how to make your dishes look as good as they taste. Plus, she shares dozens of sauces to take all kinds of pasta to the next level—including the dry stuff from a box.
Winter Squash & Brown Butter Ravioli
Cavatelli with Fiery Calabrian Chili Sauce
Ricotta Gnocchi with Citrus & Pistachio Pesto
Tagliatelle with "Casual Bolognese"
Caramelle with Golden Saffron Sauce, and more
About Meryl Feinstein
Meryl Feinstein is a chef, pasta maker, and food writer who left the corporate world for the food industry in 2018. After graduating from the Institute of Culinary Education, Meryl got her start at the renowned New York establishments Lilia and Misi, where she was part of the pasta production team. During her time in New York, she founded Pasta Social Club, a platform that brings people together over a shared love of food, learning, and making connections both on- and offline.
Meryl now lives in Washington, D.C., where she develops recipes and teaches pasta-making workshops. She is the author of Pasta Every Day, a guide to making pasta doughs, shapes, fillings, and sauces with joy and confidence for all home cooks, which will be published in September 2023. Her writing and recipes have also been featured in Food & Wine and Food52, for which she was the website’s Resident Pasta Maker, and she has been quoted as an expert in pasta making for BBC Travel, La Cucina Italiana, Martha Stewart, New York magazine, and more. Her dishes draw on her travels in Italy, ongoing research into the rich history of traditional pasta making, and her Jewish heritage.
About Milk Street & host April Dodd:
Christopher Kimball's Milk Street believes you're never done learning how to cook. They travel the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down. And at the Milk Street Cooking School, you can join for livestream classes taught by their instructors and by guest chefs from all over the world. Learn more here.
About April: April Dodd is Milk Street’s Assistant Director of Education. She began her culinary career at Middlebury College, where her first food job was making enormous batches of granola. Since then, her cooking pursuits have included managing the college's summer food preservation program; working in an organic bakery in France; developing recipes for a cupcake shop and founding a culinary skills training program in Nairobi, Kenya; working as a consultant to the UN Food and Agriculture Organization; and a stint as the chef at a women-only retirement community in her hometown of Lexington, KY. She now runs Milk Street's virtual guest chef program and teaches classes both over Zoom and in person.