Google / Social Description

Adding crispy sage and honey is the best flavour combination with squash. Give this recipe a try, and you'll quickly find out why!

Introduction

I love the caramel-y, pie-like flavor that squash  develops as it roasts; adding crispy sage and honey is really just  a bonus—and my favorite combo with squash.  After you make this, you’ll see why. That crispy sweet sage after it roasts? Come on. The fact that you can also eat the skin of most varieties (including my favorite, delicata) is such a win for me—namely because it’s that much less prep.

Google / Social Description

This easy and delicious pasta recipe is made with four simple ingredients: chicken stock, fresh rosemary, onion, and beef.

Introduction

This dish has an amazing depth of flavor that comes from four very simple ingredients: chicken stock, fresh rosemary, onion, and beef. The pasta is a beautiful golden color, thanks to all the egg yolks in the dough. Ragùs without tomatoes are often served in the north of Italy, and represent Friuli at its best. Kelly Jeun and Eduardo Valle Lobo, the executive chefs at Frasca, lived in Friuli for a couple of years; cooking this dish sends them right back to the warm memories they have from their time there.

Google / Social Description

This recipe for anolini with coffee added to the pasta dough, and the ricotta filling with the Piedmontese hazelnuts is heaven.

Introduction

Claudia is the lady I call my pasta coach. She’s incredibly passionate about pasta, the history, the old techniques. In other words, when  it comes to pasta, she doesn’t fool around. I love spending time with her, catching up, making pasta together. She’s stronger than I am, a real pastaio, the person who makes pasta. It’s encouraging to see young people like her, so committed to preserving the old traditions, thirsty for knowledge, and happy to share. These anolini are one of the recipes we’ve most enjoyed cooking together. It feels very exciting to add coffee to the dough, and the ricotta filling with the Piedmontese hazelnuts is heaven.

Google / Social Description

This recipe is an ode to the traditional recipe for ragù which originally comes form Bologna.

Introduction

Spaghetti Bolognese, the most famous Italian dish in the world, doesn’t really exist. Well, at least not in Bologna. The mayor of Bologna recently got so tired of this misunderstanding that he took to the media to put the spaghetti connection to rest, for in Bologna, ragù is served with tagliatelle, which, along with tortellini and lasagne, are the best known pastas of Emilia-Romagna. Ragù (meat sauce) originally comes from Bologna and this is undisputed. There is even an official version of this most famous of sauces, but many cooks, even in the ragù’s hometown, apply their own twist. I’ve put a lot of work and time into the research: I’ve tried count- less wonderful versions, and all the really good ones are quite similar but with subtle differences. One chef includes liver in the sauce, which makes it more gamy; another uses a lot of liquid and reduces like crazy until he has the desired consistency. But the one I loved the most is very true to the original recipe. No particular tricks, just a respect for tradition, great ingredients, and thoughtful execution.

Google / Social Description

The acidity from the vinegar balances out the beets’ dense earthiness while the honey brings out their natural sweetness.

Introduction

I love roasting beets with vinegar and honey and letting the oven do its thing. The acidity from the vinegar balances out the beets’ dense earthiness while the honey brings out their natural sweetness and almost candies them. Spooned over rich, tangy labneh—roasting juices and all. You could just stop there and have a really solid dish, but I also like to add a gremolata made with the beet greens. They’re not only gorgeous when their color bleeds out over the yogurt, but they also have a deep Swiss chard–like flavor. I recommend serving this with plenty of fresh pita or Nan-e Barbari (page 146), especially the nigella and olive oil version. And definitely throw a few extra beets into the oven so you can make French Lentils with Beets, Sour Cherries, Urfa, and Almonds (page 118) the next day for lunch.
 

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This cake is sort of a mash-up between a basbousa
(a Middle Eastern semolina cake) and the classic Mediterranean olive oil cake.

Introduction

This cake is sort of a mash-up between a basbousa (a Middle Eastern semolina cake) and the classic Mediterranean olive oil cake. It’s a refreshingly simple dessert with clean, subtle fruity notes from the oil (you’ll want to use a good one here) and a floral flavor. You can top it with just about anything. Cherries are my first choice, and figs, pomegranate, and apricots would be lovely, too, but go with whatever looks good at the market.
 

Google / Social Description

What makes this so good? It’s the mix of the curry powder, briny pickles, raisins, and nutritional yeast.

Introduction

Not your boring old tuna salad here. What makes this so good? It’s the mix of the curry powder, briny pickles, raisins, and nutritional yeast. A strange but delicious combination of flavors that work together wonderfully.

Google / Social Description

Make these delicious egg muffins ahead of time to have a grab-and-go option for busy weekdays.

Introduction

My secret weapon to making great-tasting egg muffins: salsa. It adds great flavor that complements sweet potato, bacon, and broccoli. Make the muffins ahead of time and store in the fridge to have a grab-and-go option for busy weekdays.