Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition
Sample Recipes from Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition
I rarely use extra-large eggs in cooking but I use them in pasta dough. Why? Because when you mix 3 extra-large eggs with enough flour to...
Spaghetti with Marinated Tomatoes, Arugula, and Rico...
A salad of marinated tomatoes and arugula makes a fast pasta sauce that appeals to appetites diminished by heat. I don’t even warm ...
Ear-Shaped Pasta with Baby Artichokes, White Wine, G...
In fertile Puglia, the “heel” of Italy’s boot, no scrap of land lies bare if it can possibly nourish an artichoke plant...
Fresh Pasta with Braised Artichokes, Fava Beans, and...
Visiting Sicily in late April, at the height of the season for artichokes and fava beans, my husband, Doug, and I encountered frittella a...
Spaghetti with Fava Beans, Mint, and Ricotta Salsa
A sprig or two of fresh mint in the pot gives braised fava beans a bright, herbal flavor. After tossing the sauce with pasta, I grate in ...
Butterfly Pasta with Peas, Tomatoes, Sausage, and Cream
This is a luscious and simple sauce, definitely one of my everyday favorites. The cream softens the edges of the tomato sauce without mak...