Tagliatelle are the noodles of the Emilia-Romagna region of Northern Italy, and green tagliatelle are a brighter, more colorful version made by mixing pureed spinach (or spinach and watercress) into the eggs. I’ve been making a lot of tagliatelle, as my Imperia pasta maker came with a tagliatelle cutter, and I haven’t bought any other [...]

I made this penne pasta dish the other night from leftover ingredients from other pasta sauces I had made. I had some asparagus and fava beans in the fridge which I of course didn’t want to go to waste, a piece of prosciutto and some Parmigiano and Pecorino cheeses, and canned San Marzano tomatoes, which [...]

Here is a bright, fresh pasta based on a spring combination: tender baby artichokes and freshly-shucked fava beans. It’s green, grassy, and slightly bitter, and anchovy cream adds salty and rich notes to the dish. A little drizzle of high-quality, fruity olive oil tossed in at the end really gives this pasta a lift.

I’m a big fan of the fish recipes in Chanterelle, Chef David Waltuck’s restaurant cookbook. They feature a wide range of flavor combinations and cooking techniques. This halibut with leeks and a saffron-cream sauce is an example of the many possibilities of fish cookery. The fish is shallow poached in fish stock with shallots, then [...]

Brandade de Morue is a puree of potatoes and salted cod made in the south of France. The recipe might sound a bit funky, but it’s delicious. Herby, garlicky mashed potatoes with a flavor of the sea. It’s salty, starchy, and creamy. Very satisfying, especially with a few slices of toasted baguette, and a refreshing [...]

This dish was inspired by the Larousse Gastronomique. The big book of (often not very practical) classical cuisine is full of very brief, often vague recipes that can be quite useful as a source of ideas. This past week I had on hand the breasts, thighs, and drumsticks of five chickens which I had purchased [...]