In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones's simple vegetarian take on the phenomenon, adapted from her book "A Modern Way to Cook." The technique is easy to master and endlessly adaptable. (Photo: Meredith Heuer for NYT)
Items from a Traditional Eighteenth & Nineteenth Century Kitchen These items are nearly all in the collection of Nº 1 Royal Crescent Museum in Bath. They were collected by Hugh Roberts and donated to the Museum. Some of the items bear a resemblance to those used in our kitchens today. However Box irons were filled with coals and must have been very heavy and cumbersome unlike our modern irons.