Pasta with Summer Squash, Sausage and Pesto
I pulled this pasta together one night when I had leftover sausage and squash in the fridge and a daughter eager to help out in the kitchen–the pesto came as much as an activity as an element of the dish. We went to the garden together to pick the basil and Noemi pounded the pesto…
Continue reading >>Long-Rise Whole Wheat Pizza Dough
Use our no-knead technique to make a winning whole-wheat pizza dough that’s perfect with any type of topping.
Continue reading » »Farfalle with Sausage and Arugula Pesto
Right about now, I get to craving the aromatic bliss of basil. But it’s tough to find in winter, and tends to be somewhat bland–and expensive–if you do. My seasonal secret? I use arugula, which is abundant right now both in my garden and on market shelves.
Continue reading » »Knead-less Olive-Rosemary Bread
Time and a Dutch oven make it easy to bake wonderful, rustic bread at home–without kneading.
Continue reading » »Spaghetti with Caramelized Cauliflower, Pepperoni and Capers
A simple pasta from leftovers in the fridge turns out to be surprisingly scrumptious.
Continue reading » »Orecchiette with Broccoli Rabe and Sausage
This is the dish that has become tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says welcome home.
Continue reading » »Baked Penne & Cheese With Mushrooms and Toasted Wheat Germ
A few well-selected convenience products help this homemade baked pasta classic come together in a flash! Whole wheat pasta and a sprinkling of wheat germ boost its nutritional cred.
Continue reading » »Veggie-Laden Drunken Noodles
Hot, salty, slippery and chewy … this bowl of vegetarian noodles is a full-on feast.
Continue reading » »Pearled Barley Risotto with Peas, Pecorino, and Prosciutto
Pearled barley yields a creamy, toothsome risotto. And here’s your language lesson for the day: The Italian word for barley is orzo (not to be confused with the rice-shaped pasta of the same name), and risotto made with barley is called orzotto. Yes, we probably should call this orzotto, but most people will think of this as risotto. In any case, it’s delicious by any name. This recipe also would be tasty with pearled farro (labeled farro perlato) if you find it at gourmet markets, in which case, this would be farrotto.
Continue reading » »Stir-Fried Greens with Cremini Mushrooms and Soba
I’ve made this dish successfully with all kinds of greens, but I like tender baby spinach and bok choy derivatives the best. Keep in mind that you want a touch of water clinging to the greens, but not so much that they’ll swim when they’re wilting. Note: If choosing tough-stemmed greens like chard or beet greens, slice the stems into 1-inch lengths.
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