Never before have I’ve been flooded with so many requests from friends and family to make a recipe that they saw in The New York Times. Heck, even The Times itself e-mailed me several times about the same dish. Although, I had already come across this cannellini bean and pasta recipe on my own when it first appeared, I didn’t find it all that exciting. I must admit, however, that upon reading the recipe’s backstory and why its developer chose to use a classic French beurre blanc, I became more interested.
Cooking from Books 