Penne with Tomato Cream Sauce, Pancetta, and Basil Cream, in this case, half-and-half, adds an ineffable, luxurious quality to any pasta sauce. It works its magic here in a simple, summery combination that is as pretty as it is comforting. A big bowl of this on a...
Penne with Roasted Shallots and Porcini Mushroom Glaze The pasta salad is particularly nice for company because fresh porcini mushrooms, available only in the fall, are special. The wait for them is worth it. Use cremini, shiitake, or a combination of the two at other...
Orecchiette with Roasted Vegetables, Fresh Herbs, and Asiago Cheese The medley of vegetables in this recipe should be juicy and well cooked, almost disintegrating, and not resistant to the tooth at all. The herbs, on the other hand, are used raw, which makes for...
Orecchiette with Broccoli and Cauliflower in Saffron Sauce This pasta is very tasty. It's an ideal dish for a lunch gathering or informal dinner. It will require your attention, though. So plan to cook the pasta up to 3 hours ahead and the cream sauce and vegetables 1...
Mezzi Rigatoni with Parsley Pesto and Roasted Peppers and Red Onions There is a splendid marriage singular flavor of caramel (from two different roasted vegetables) and fresh herbs in this colorful salad. Make this very easy for yourself and prepare both the roasted...
Grilled Whole Baby Zucchini with Fresh Tomato and Herb Salsa Zucchini is, at best, a bland foil for all kinds of fuller flavored ingredients. Here baby zucchini has a tender crispness that is offset by a sprightly tomato salsa. Baby pattypan squash can be used in...
Gemelli with Spinach, Radicchio, Escarole, and Aged Provolone When provolone is young, the cheese is fine and soft, best used as a table cheese. After about a year, it becomes drier and pungent, acquiring a strong, concentrated flavor that is reminiscent of Parmigiano...
Fusilli with Spicy Eggplant, Spinach, and Black Olives If you are looking for a pasta recipe with something other than tomato sauce, here it is. Roasted eggplant, spinach, black olives, a pinch of hot pepper, and fresh lemon make an unusual combination- and a very...
Fusilli with Pesto, Sautéed Leeks, and Oyster Mushrooms Pesto makes this salad a lovely shade of green. The leeks and oyster mushrooms give it pastel variation. Serve it on a white platter for maximum effect. Remember that pesto turns black if left to stand at...
Farfalle with Sautéed Greens, Lemon, and Pecorino Romano Cheese This is a recipe that uses the magnificent leaves, the greens, of the beet. For ways to prepare the roots. 2 cups firmly packed arugula leaves2 cups firmly packed spinach leaves2 cups firmly packed beet...
Couscous with Moroccan Vegetables This makes a fantastic centerpiece on a buffet table, and while the recipe is admittedly elaborate, it can be deconstructed so that even the busiest of cooks can do it with ease. Prepare the recipe in stages: Roast the vegetables the...
Cavatappi with Roasted Tomatoes and Fresh Ricotta The pure white of the ricotta cheese nesting among the red and green in this pasta make this presentation very festive. Be sure to reserve a few basil leaves so that you can scatter them over the dish, here and there,...
