Cacio e Pepe Pasta Sauce (from "Eat, Pray, Love")

Kosher salt, to taste
1 pound pasta, preferably tonnarelli or spaghetti
4 tablespoons extra-virgin olive oil
2 teaspoons freshly cracked black pepper, plus more to taste
1 cup finely grated Pecorino Romano
3⁄4 cup finely grated Cacio de Roma

Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12" skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes.

Ladle 3⁄4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly.

Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.

From Saveur

Emeril's Favorite Pastrami Sandwich

Not sure this is as orgasmic as Sally's, but Emeril Lagasse swears by this one, so have what he's having.

6 ounces sliced pastrami
2 tablespoons whole-grain mustard
4 ounces beer
3 slices onion, rings intact
1 tablespoon oil
Salt and pepper
2 slices rye bread or thick crusty brown bread

Preheat a grill. Season onions with salt and pepper and brush with oil. In a small saucepan combine beer and mustard and bring to a boil. Add pastrami and simmer for 3 minutes. Grill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated, prepare sandwich