Comments on: 49 degrees

By: Sara

Sara — Tue, 05 Nov 2019 23:04:59 +0000

11+ years later and I STILL make this.

By: Kathleen

Kathleen — Sun, 20 Nov 2011 02:53:13 +0000

Perfect! You are just in time as I'm about to go buy the food right now! I will say hi next time, I promise. Thanks so much for your amazing work.

By: Kathleen

Kathleen — Sun, 20 Nov 2011 02:53:13 +0000

Perfect! You are just in time as I'm about to go buy the food right now! I will say hi next time, I promise. Thanks so much for your amazing work.

By: Molly

Molly — Sat, 19 Nov 2011 22:48:47 +0000

Kathleen, I'm sorry for not replying sooner! This may be too late, but: yes, absolutely, you can make this a few days ahead. No problem at all! And how fun that you ran into Brandon. We're usually at the market every Sunday, picking up stuff for Delancey and home. Next time, please say hi!

By: Molly

Molly — Sat, 19 Nov 2011 22:48:47 +0000

By: Kathleen

Kathleen — Thu, 17 Nov 2011 04:19:40 +0000

Hi Molly! I'm thinking of having the MHS tweaked tomato sauce at a dinner far away from our home and am wondering if it could be made ahead of time. Do you think this would be alright chilled & then re-heated a few days later? Thanks so much. (BTW, I bought veggies next to Brandon at the BFmkt a few weeks ago and was star-struck, not able to even say hi and that I appreciated Delancey and your blog so much. I'd probably drool with my jaw hanging down if I ran into you. You're Food Stars in my book.)

By: Kathleen

Kathleen — Thu, 17 Nov 2011 04:19:40 +0000

By: elyse

elyse — Fri, 14 Jan 2011 19:40:01 +0000

hi molly – never commented here before, but was going through bookmarking ice cream recipes (even though it hasn't been above 20 degrees here in days, i still want ice cream!) when i saw this recipe. baked pasta (or pasta pie, as we call it) was one of the first dinners my husband and i started making when we started dating 4+ years ago and still make it fairly regularly. we love it with bow tie pasta or small shells, vodka sauce (homemade when there's time) and good mozzerella and parm. its always hard to have a reasonable portion size!
on another note, i was trying to figure out what east coast heat wave you were referring to (we were living in boston when you posted this and i can't remember it ever being very hot in june.) then i remembered. . . we were actually on vacation, in Seattle, at that time! great city, although it was a bit on the cool side.

By: Anonymous

Anonymous — Tue, 23 Jun 2009 01:42:04 +0000

I just made this for the first time yesterday. We are on vacation in Durango, CO and it was a wet 45 degree night. Not a big pasta fan but this was great. I mean like REALLY great. It was even better left over and by two year old loved it. Kudos to you again my girl!!

By: csk

csk — Fri, 19 Dec 2008 09:21:00 +0000

I made this tonight and my boyfriend said it was the tastiest pasta I've made in the past four years. It was 45 degrees this morning in LA! Gah!