In honor of this blog’s four-year anniversary week, I decided I’d highlight some favorite recipes from the archives. You see, when we first got the blog going, we knew nothing about food photography. As a result, there are these total gems from the past that just sit there getting dusty in the archives, all because their lead photos aren’t up to to snuff anymore, now that the internet food world is so, well, sophisticated. Now that yellow-y glop doesn’t pass muster on a Pinterest board.
If you’ve hung around here a while, you might know BGSK’s creation myth. A burst of inspiration following Thanksgiving led to this, our first post, about a party Phoebe and I had thrown for our best friend, Jordana. A lot has changed since then, not least the internet’s aesthetic. I hadn’t met Alex, let alone married him, I was a vegetarian, and I’d lived in Brooklyn for all of a month. And I was very fond of sautéing lots of garlic in butter, and then turning that fragrant base into a pasta sauce.
This warm, nourishing bowl of squash and pasta was first published in October 2009, a year into our blogging adventure. I’m not sure I’ve made the dish since then, but I’ve craved it often. It’s formerly known as Inside-Out Ravioli Pasta (a mouthful!), which I even hesitate to link to, because man did I have some lighting and framing issues back then. I apparently had blog formatting issues too. Still, the recipe is a gem.
Damn, could I fashion a delicata squash, a handful of tube pasta, and some milk into a delightful pasta dish in just over half an hour! That I could do then! Now, I followed my old recipe almost exactly to the letter, adding in a couple clarifying directions but that’s it.