Lynne Rossetto Kasper, author and National Public Radio show host, has no fear of food.
She has no fear of salt. During a cooking demonstration at Kapi’olani Community College, audience members gasped when she threw half a cup of salt into the boiling pasta water. Properly cooked pasta requires more water (6 quarts per pound of pasta) and more salt (1/8 to 1/4 cup for 6 quarts) than you may think, she said.
She also has no fear of spice. A pasta dish she prepared employed a goodly amount of black pepper and chili pepper flakes to balance the richness of the red wine sauce and creamy whole-milk ricotta cheese. >Read more