Articles written by Meryl Feinstein
Meryl Feinstein is currently based in Washington, DC, where she hosts events and develops pasta-focused recipes. If you have any questions, feedback, tips, your own pasta recipes you'd like to share, or just want to say hi, she'd love to hear from you at pastasocialclub@gmail.com.
Meryl Feinstein’s Caramelized Onion Cheese Sauce
This caramelized onion cheese sauce is a fan favorite—like “fancy mac and cheese,” Feinstein says. Though technically simple, this dish takes time, but “it’s worth the effort.” A mix of mild and aged cheddars with gruyère (or gouda, Comté, or Emmentaler) provides a “nice balance to the sauce,” she says.
Meryl Feinstein’s Alpine Cheese Fondue Filling
Meryl Feinstein claims this Alpine cheese fondue filling is one of the “most glorious things” she’s ever made. The fonduta-style filling (a traditional filling for some variations of agnolotti) emerged while trying to develop a pasta filling that wasn’t meat-based. “It’s like a burst of fondue in your mouth—a technical marvel,” Feinstein says. Boasting melty […]
Meryl Feinstein’s Ricotta Gnocchi
Meryl Feinstein adores this gnocchi recipe because “it’s simple, quick, and a little unexpected.” While potato gnocchi is more common, Feinstein prefers ricotta gnocchi because it has a little “extra bite.” She also appreciates how versatile the quick-cooking pasta can be: “It goes with pretty much any sauce.”
