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Showing only recipes by “Laura Pensiero .”

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14586
hudson-valley-club-sandwich

Hudson Valley Club Sandwich

Friends always jokingly encourage me to open a soup-and-sandwich shop—usually after I’ve coerced them into hours of hard labo...

14587
spring-pea-soup

Spring Pea Soup

I’m not quite ready to give up hot soup in the spring, but I definitely want an “enlightened” change from the hearty on...

14588
spring-vegetable-stew

Spring Vegetable Stew

The classic summer vegetable stew is often referred to as “ratatouille.” What could be better than cooked-down garden tomatoe...

Comment (1)
14592
enlightened-eggplant-parmesean

Enlightened Eggplant Parmesean

I never understood the appeal of eggplant Parmesan until I traveled in Sicily, where it is all about the eggplant rather than the breadin...

Comments (3)
14594
wiltbank-farm-mushroom-ragugrave

Wiltbank Farm Mushroom Ragù

We use mushrooms from Wiltbank Farm in Saugerties to prepare this earthy and creamy ragù, which we toss with our handmade pasta an...

14595
root-vegetable-gratin

Root Vegetable Gratin

I started preparing this dish for guests about ten years ago, and now I cannot entertain in the fall or winter without a request for it. ...

14596
gigi-brocolli-rabe

Gigi Brocolli Rabe

This is an every-season side dish at Gigi Trattoria. We also use this as the base for our broccoli rabe pesto, to fill stuffed pasta, and...

14597
gigi-tagliatelle-bolognese

Gigi Tagliatelle Bolognese

This hearty sauce from the Emilia-Romagna region of Italy can be tossed with just about any kind of pasta, but it is especially divine wi...

Comment (1)
14598
orange-cranberry-crusted-leg-of-lamb

Orange-Cranberry-Crusted Leg of Lamb

You can’t beat the presentation of a bone-in leg of lamb, and this recipe is a showstopper. I serve it during the holidays and thro...

14599
lavender-pork-rib-end-roast

Lavender Pork Rib End Roast

This succulent roast is easy to prepare, gorgeous to look at, and best of all, wonderful to eat. Lavender grows in the herb garden right ...

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