So good, I wrote to Esquire

Wanted to share my letter to the editor of Esquire Magazine after using a recipe from their "Eat like a Man" section. It was one of the best meals I've ever had, plus it brought Jason and I both into the kitchen to cook together. We'll see if they publish it!

Dear editors,

I am currently sitting on the couch in a blissful food coma. At the urging of my fiancee, we made the Baked Ditalini recipe from Michael Shlow for dinner tonight (published in the March issue). I told him I'd make it on one condition: He had to cook with me. We succeeded in making this dish correctly, and had a ton of fun. It was conversation-halting, chow down inspiring, ridiculous goodness. The best part? Even after cutting the recipe in half, we could still feed 10 people, so we'll have leftovers for at least two days. This one's filed in the recipe pile, and we plan to make it again, and again, and again. Readers: If you try this one, skip the wine and pour a big glass of milk. It's perfection. I'll "eat like a man" any day.