In the kitchen with Chef Jason Goodenough, making Creole cream cheese cavatelli and talking about what he’s cooking now that he’s closed his uptown New Orleans restaurant, Carrollton Market. The interview and recipe were published in this week’s Boil Advisory newsletter.

Jason Goodenough in his home kitchen, making cavatelli
Cavatelli dough made with Creole cream cheese is rolled into long ropes
The ropes are cut in to short piece, which are then rolled using a small offset spatula
Shaped, raw cavatelli, ready to cook
Cooked cavatelli tossed in brown butter with crabmeat, cauliflower, lemon and sage
Creole cream cheese cavatelli with citrus brown butter cauliflower and lump crabmeat
Portrait of Jason Goodenough on the porch with his pup