Last year, we interviewed Milton Glaser for the “Gossip” issue of Eye on Design magazine, during which he revealed family recipe that’s close to his heart. To celebrate the design legend’s birthday today, we’re gifting all of you the opportunity to make Milton Glaser’s Mother’s Spaghetti, a recipe that’s remarkable in both its form and accessibility. Happy cooking!
“If I asked my mother for spaghetti, this is what I would get. She would cook it on a conventional stove in our little three room apartment in the Bronx. It didn’t require sophisticated instruments and appliances. You could easily make it at any time because you usually had all the ingredients around you. I assumed she invented it, but it probably comes out of a long Hungarian tradition. It’s hard to describe anything that’s truly unique, but it tasted great at the time. Tomatoes, garlic, chicken fat, fried—it was all of those good teenage foods. The closest thing to it is scrapple—a pudding made out of veal that you slice, fry, and serve with eggs. It has a crispy outside and soft insides. I couldn’t get enough of it—we would sometimes have it twice a week. I was very portly when I was younger.
My Mother’s Spaghetti Recipe:
1 pound package of Mueller’s spaghetti
½ bottle of Heinz tomato ketchup
½ pound of Velveeta cheese
½ pound of Chicken fat
“First, put a 1 pound package of Mueller’s spaghetti in a large pot of rapidly boiling water. Allow to cook for 45 minutes to an hour, or until most of the water has evaporated. Add half a bottle of Heinz tomato ketchup, and a half-pound of Velveeta cheese. Continue cooking until all the contents have amalgamated. Allow to cool and de-mold from the pot. Divide into 1-inch slices and fry in chicken fat.”