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| photos by scott haydon |
Welcome to the fourth week of the great Food Matters Project. I'm having an excellent time participating in this project. When I first checked out the Food Matters Cookbook from the library all I could think was: oh but it's so basic. Now I see that the very nature of the majority of Mark Bittman's recipes leads to an unfurling of the creative culinary mind. You can see this quite clearly when you look at all of the different directions people participating in this process take when given a single recipe each week.
This week the assigned recipe is Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese. You can find the original recipe (and the host for this recipe) here.