For true comfort, layer up with this vegetarian lasagna no matter the season. We regularly fold mushrooms and spinach into a creamy pesto sauce, but in winter, we also turn to butternut squash and kale, and in summer, ratatouille. This is great with the addition of sausage for all you meat lovers. Makes one (9- […]
Spring Herb Spaghetti
April 13, 2017 by Leave a Comment
Simple Herb Spaghetti with Greens, Pesto and Parmesan WHEN THE LARDER IS EMPTY, I turn to my lawn and windowsill. There, bright green herbs sprout from all manner of pots and buckets, ready to be plucked and thrown into spaghetti – a simple staple I always keep on hand. It’s a no-fuss meal that’s full […]
Fork Tender Pork Ragu
November 6, 2016 by Leave a Comment
THERE ARE DOZENS OF TAKES ON ITALIAN RAGU -a meaty sauce that, at its most basic, includes minced beef, diced onions, spiced tomatoes and a splash of red wine. Perhaps it’s the Southerner in me, but my preferred version calls for pork, slowly braised and served over a bowl of thick noodles. Makes about 2 […]
Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette
April 4, 2012 by Leave a Comment
This easy pasta is light and refreshing. Serve this cold or at room temperature—perfect for a picnic or barbecue. Photo to the left by Mitchell Feinberg. Serves 6 8 ounces orzo (about 1 1/3 cups) 6 ½ tablespoons extra-virgin olive oil, divided 4 tablespoons red wine vinegar, divided 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into ¼-inch-thick slices […]
Capellini with Fresh Ricotta, Roasted Garlic, Corn & Herbs
April 4, 2012 by Leave a Comment
Fresh ricotta cheese (available at some supermarkets and at Italian markets) and good-quality olive oil are the keys to this great salty-sweet dish. Photo to the left by Mitchell Feinberg. Serves 6 1 large head of garlic, top ½ inch cut off 6 tablespoons extra-virgin olive oil, divided 4 ears of fresh corn with husks 6 tablespoons fresh lemon juice 4 teaspoons grated lemon […]
Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens
April 4, 2012 by Leave a Comment
In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.
Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese
April 4, 2012 by Leave a Comment
This pasta is loaded with appealing flavors: sweet onions and tomatoes, tangy goat cheese, earthy spinach. Photo to the left by Mitchell Feinberg Serves 4 to 6 2 tablespoons olive oil 2 large red onions, thinly sliced 2 tablespoons Sherry wine vinegar 1 teaspoon sugar 8 ounces farfalle 1 cup dry white wine 1 cup low-salt chicken broth 6 heirloom tomatoes, cored, chopped (about 5 cups) 2 cups shredded cooked chicken (from […]
Rigatoni with Spicy Sausage-Tomato Sauce, Arugula & Parmesan
April 4, 2012 by Leave a Comment
This classic meat sauce gets some oomph from peppery arugula. A real crowd-pleaser. Photo to the left by Mitchell Feinberg Serves 6 1 tablespoon olive oil 1 large onion, chopped 3 garlic cloves, chopped 2 pounds fresh hot Italian sausages, casings removed ½ cup dry red wine 1 28-ounce can diced tomatoes in juice 1 28-ounce can crushed tomatoes with added puree 8 ounces rigatoni 2 cups (packed) fresh arugula, […]
Linguine with Herb Broth and Clams
April 4, 2012 by Leave a Comment
I make this often when I’m at our summerhouse in Lake Placid, where I’m able to get fresh small Maine clams. It’s a nice dinner to serve a crowd because you can do all the prep ahead of time and cook the clams and pasta at the last minute. Also your guests can eat it with their plates on their laps without a problem.
Linguine with Spicy Chorizo and Goat Cheese
April 4, 2012 by Leave a Comment
I make this using Spanish chorizo, which is a hard, cooked sausage that can be sliced. Mexican chorizo is soft and needs to be cooked. If you can’t find Spanish chorizo, use Mexican chorizo or spicy Italian pork sausage in its place. Crumble the sausage instead of slicing it, and be sure to cook it […]