An Amazon for construction? Powering change in construction procurement through e-commerce

To fund his travels David fell into writing for various magazines both at home and globally, a pursuit that eventually led him to become a Contributing International Editor at Condé Nast Traveler and a long-time editor at Vogue Living..

Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan.Repeat with the remaining pasta, mozzarella, and Parmesan.

Bake until bubbling, about 15 minutes..This recipe was first published in Food & Wine's 1998 cookbook,.Quick From Scratch One-Dish Meals;.

the text was written by Hannah Walhout.. Save.If you've seen those beautifully designed tins of seafood at tapas bars and wanted to bring those flavors home, you aren't alone.There's a lot to learn about.

, but it's even more fun to taste your way through a few options..

There are a lot of companies offering quality tinned seafood and conservas, and many are prioritizing wild-caught fishing methods and sustainable processing practices.is made with fatty meats, which yield a sweeter sauce than what you get from leaner cuts.

The high fat content of cured meats, as well as their high proportion of seasonings like salt and dried herbs, makes them the secret ingredient in this classic sauce.They add impactful flavor and luscious fat quickly and easily.

And of course, using salami in your sauce is a great way to reduce food waste at home.. First, pick your cured meats.A mixture of sweeter meats like prosciutto and country ham, deeply spiced soppressata and finocchiona, and extra fatty cuts like guanciale or pancetta make the ideal blend for a ragu Bolognese.