Happy Saturday. I leave for vacation soon, so my feeds are ablaze with travel tips. One of the most helpful new-to-me hacks? You can use your iPhone calculator to convert currency on the go. Consider my mind (and vacation budget) blown. Here’s what else caught my eye this week:
If you thought dressing like a “basket-woven fantasy man” was the most committed sartorial choice imaginable, Alexander Skarsgård’s translucent oxfords beg to differ.
Devastating news: Celeste pizza — the iconic after-school freezer staple — is ceasing production. Time to stock up while I still can and tell the group chat to do the same.
This Zendaya-approved denim-styling trick is immediately going into the rotation. Mostly because it costs zero dollars, takes all of 30 seconds, and works with every pair of jeans I own.
Welcome back, barrettes. The accessory that had a choke hold on my elementary-school self is back in style… and in my day-three hair routine.
Mark my words, this genius tip for reheating rice will be waiting for me when I get home. I love my rice cooker’s “warm” feature, but it’s me and my microwave against the world now.
— Kylie McConville / VP, Editorial / Astoria, NY
This Deeply Savory, Tomato-Free Bolognese Will Make You Question Everything
theSkimm
A Bolognese with zero tomatoes might sound wrong. And yet, Kay Chun’s Shiitake Mushroom Bolognese Bianco is one of the most satisfying, unbelievably cozy pastas we’ve encountered. Ever. An Asian-inspired riff on white Bolognese, the recipe — from The New York Times contributor’s debut cookbook, Gather Around My Table — combines a classic mirepoix (a fancy word for diced celery, onion, and carrots) with earthy mushrooms, caramelized miso, ground pork, soy sauce, guanciale, and fresh herbs for a deeply meaty ragù, without the hours-long simmer. Add al dente noodles, pasta water, and a heap of Parm — and you’ll have a dinner that’s “holy shiitake” levels of delicious.
The Time Commitment: A little over an hour, plus prep.
Key Tips: While the recipe calls for ground pork, Chun says ground beef, turkey, or chicken are equally good. And the Bolognese freezes well for up to three months — so double the recipe and consider it a gift to future you.
Other Takes: For more fall pastas we’d bathe in if we could, try…
Winter Squash Pasta with Chile & Toasted Garlic. Just when we thought Alison Roman couldn’t top The Pasta, along came this endlessly adaptable weeknight dinner with a garlic-chile oil you’ll want to put on everything.
Pumpkin Vodka Pasta with Spicy Breadcrumbs. That can of pumpkin you keep meaning to bake muffins with? Mix it up with tomato paste, vodka, and cream instead for a 45-minute dish you’ll probably make every other week, at least.
