Ziti with Grilled Zucchini and Red Peppers and Aged Goat Cheese There are Greek influences at work here namely, the goat cheese and mint. This salad is filled with flavor and color and is very easy to like. It goes beautifully with any roast meat, especially...
Ziti with Bacon, Arugula, and Tomatoes Bacon, lettuce, and tomato is a renowned combination and works every bit as well with pasta as it does between two slices of bread. The lettuce of choice here is definitely arugula. It adds just the right pepperiness and bite....
Yam and Fennel Salad Yams and fennel are not often combined. Each is, however, a traditional fall vegetable. Here we roast them, combine them, and suggest you serve them with another fall tradition, turkey-specifically, our Spicy Marinated Roasted Turkey Breast. You...
Wheat Berries with Roasted Beets and Sage Wheat berries are unprocessed whole kernels of wheat. When cooked, they maintain their berry shape and have a chewy texture that plays nicely off cubed roasted beets in this salad. Save the beet greens for Farfalle with...
Tomato Salad At the height of summer, it is always fun to use heirloom tomatoes in this glorious combination. If you haven't a farmer's market nearby where heirlooms are sometimes available, no matter. Simply choose the reddest, ripest tomatoes you can find....
Thai Tabbouleh Tabbouleh, made with cracked wheat and lots of fresh herbs, is Middle Eastern in origin. Mangia's version has Asian touches pickled ginger and cilantro and a light lime dressing. This is exotic and refreshing, crunchy and comforting, and beautifully...
Saffron Rice with Mangoes and Jalapeño Peppers Extraordinary color and tropical flavors distinguish this rice salad. You will need really ripe mangoes for it. Here's how to tell if one is ready to use or not: The flesh should feel soft when pressed, and the mango...
Roasted Yams with Curried Apples We've candied yams with honey, and added a twist or two. Harissa, a Tunisian hot chile sauce available in specialty markets, adds a kick of heat, and citrus lends aroma. You will save yourself the chore of having to wash sticky baking...
Rigatoni with Three-Cut Tomato Sauce, Anchovies, and Black Olives If the bold flavors of Provençal or Mediterranean cooking appeal to you, you must make this salad. And if you are given to eating anchovies, you have a treat in store. If you are wondering why we cut...
Rigatoni with Hot Sausage, Tomatoes, and Broccoli Rabe Extra-virgin olive oil plays a large part in the success of the sauce here. Use a good one. Aside from that, all the remaining ingredients in this pleasing, colorful combination are easy to find. In fact, you can...
Wild Rice and Roasted Corn Wild rice is not a grain, but an aquatic grass seed native to North America. Hand harvesting makes it expensive, but the yield makes it worth it: It triples in volume when cooked. With a chewy texture and nutty taste, it is especially...
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...
