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13
slime-soup

Slime Soup

This is just the thing to set children up for a night of marauding through the chilly streets trick-or-treating, or to warm them up once...

30
double-haddock-fishcakes

Double Haddock Fishcakes

Even people who don’t like fish much love fishcakes, which may be a negative way in to this, but I thought it needed pointing out ...

69
pappardelle-with-zucchini-sultanas-and-pine-nuts

Pappardelle with Zucchini, Sultanas and Pine Nuts

If there seems to be a rather small amount of pasta specified for four people here, it’s not because I’m exercising portion ...

89
zucchini-and-chickpea-filo-pie

Zucchini and Chickpea Filo Pie

We’re still in the realm of the springform here, but it is, nevertheless, a different sort of pie. Quite simply, it’s a pie f...

142
anchovy-red-wine-dressing

Anchovy Red Wine Dressing

Again, this is good on robust bitter leaves, but acts as a glorious contrast to the soft sweetness of grilled peppers. I keep packages of...

156
linguine-with-lemon-garlic-and-thyme-mushrooms

Linguine with Lemon, Garlic, and Thyme Mushrooms

This is one of my proudest creations, and I suppose a good example of a recipe that isn’t traditionally from Italy, but sits uncont...

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160
pappardelle-with-escarole

Pappardelle with Escarole

This is as simple and as basic as a recipe could be, and all the better for it. I love the way Italians cook greens with their pasta, and...

168
braised-fennel-with-orange

Braised Fennel with Orange

This dish has been part of my repertoire for years—I introduced it at Trio, where I was the chef in the early 1990s. When I was gro...

172
farro-with-vegetables

Farro with Vegetables

A grain-based antipasto makes all kinds of sense to me, and a little plate is a great way to introduce people to farro, which might be un...

173
abruzzi-swordfish-rollndashups

Abruzzi Swordfish Roll–ups

Although I serve this as an antipasto—a small bite to tickle your palate—it reminds me of Christmas Eve when I was growing up...

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