Amelia Morris’s blog Bon Appetempt won this year’s Saveur Best Food Blog Award for Humor, and we can see
why. Her witty irreverence brings readers back each week to check in on what’s
new. And, of course, to see what she’s cooking. What we love most about Amelia’s
approach is she’s never afraid to experiment. And she often chronicles these
adventures on video, reporting back in a
refreshingly honest way. For this summer meal, Amelia writes about a lemon
pasta dish and a simple lemony arugula salad. Pasta and cheese is a winning
combination for adults and kids alike. Add a bit of white wine, cream, and
lemon and you have a most memorable meal. If you have leftovers, we love adding
the arugula to the pasta on the second day for a balanced and satisfying lunch.
3 1/2 ounces Grueyere or Emmental cheese, grated (1 cup)
Parmesan cheese, to serve
1. Bring a large pan of salted water to a boil, add the spaghetti and stir to
separate the strands.
Cook until just tender. In the meantime, put the wine and lemon zest in a small
saucepan, bring to boil and reduce by half.
3. Once the spaghetti is just tender, drain it into a colander, but not too
thoroughly, then return it to the saucepan. Toss with the reduced wine mixture,
the heavy cream, lemon juice and grated Gruyere or Emmental.
Season liberally and cook over a high heat for a minute or two until the sauce
thickens enough to coat the pasta. Serve right away, scattered with freshly
Arugula Salad With Lemon Dressing
tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (or more to taste)
Salt and pepper
1 bunch/bag of arugula
For a more lemony dressing, start with about 4 tablespoons of olive oil and 2
tablespoons freshly squeezed lemon juice in a small bowl.
Add a few healthy pinches of kosher salt and a few dashes of pepper. Stir it up
and taste it. If it's too tart, add more olive oil. Not tart enough add more
Once it tastes delicious, pour it over
the arugula and toss with some grated Parmesan. If you have tomatoes on hand,
sure, throw some in there too.