Vegetable Curry and Black Rice

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro

Tip:

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

For the spice blend

Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice

In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

Broken Spaghetti with Shrimp

Make pasta night exciting again. Here, hot red pepper flakes and garlic add punch, while the lemon and mint brighten the shrimp and vegetable mix.

• 1 tsp. (or more) dried hot red pepper flakes
• 1 large garlic clove, peeled
• 2 Tbs. flat-leaf parsley
• 1 Tbs. fresh mint leaves
• Zest and juice of 1 lemon
• Salt
• 1 lb. frozen medium-size cooked shrimp, defrosted
• 2 tsp. Filippo Berio Extra Virgin Olive Oil 
• 1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry
• 6 cherry tomatoes, cut in half
• 1 lb. spaghetti or other long pasta, broken in half
• 1/4 cup reserved
  cooking water
• Coarse black pepper

Mince red pepper flakes, garlic, parsley, and mint together. Add to a large bowl. Stir in zest, lemon juice, and a pinch of salt. Toss in shrimp and allow to marinate for 5 minutes.

Heat olive oil over medium high heat in a large sauté pan. When olive oil is hot, stir in shrimp and cook 2 minutes. Add broccoli or spinach and cook 1 minute. Stir in tomatoes and cook 1 minute longer. Remove from heat and keep warm.

Cook spaghetti according to package directions. Reserve 1/4 cup of cooking water; drain spaghetti. Add spaghetti and reserved cooking water to shrimp and vegetables in pan. Reheat quickly until everything is hot. Season with salt and pepper. Serve.

Shrimp Fried Rice (Chau Fan)

Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these tend to be of poor quality. If that’s all you can find, use gin instead.

• 2 Tbs. soy sauce
• 2 Tbs. Chinese white rice wine or gin
• 1 Tbs. oyster sauce
• 2 tsp. granulated sugar
• 2 tsp. toasted sesame oil
• 3/4 tsp. table salt; more to taste
• White pepper, freshly ground if possible
• 3 large eggs
• 3 Tbs. peanut oil
• 1-1/2 Tbs. minced fresh ginger
• 1-1/2 Tbs. minced garlic (3 to 4 cloves)
• 1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
• 3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
• 3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)

Tip:

If possible, use leftover rice and bring it to room temperature. If using freshly made rice, let it cool first.

In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper. In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper. Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbs. of the peanut oil in the pan to coat the bottom. Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose. Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.

Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.

Spaghetti with Spicy Shrimp, Cherry Tomatoes & Herbed Breadcrumbs

Fresh mint adds a bright, unexpected twist to this light, summery pasta.

• 1/3 cup plus 4 Tbs. extra-virgin olive oil
• 1 Tbs. plus 2 tsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh chives
• Heaping 1/4 tsp. crushed red pepper flakes
• Pinch cayenne
• 1/2 tsp. kosher salt; more as needed
• 1 lb. raw shrimp (21 to 25 per lb.), peeled, deveined, and cut crosswise into quarters
• 1/4 cup coarse fresh breadcrumbs (made from a baguette or other artisan bread)
• 1 Tbs. chopped fresh mint
• Freshly ground black pepper
• 2 medium shallots, finely chopped
• 1 lb. dried thin spaghetti
• 4 cups cherry or grape tomatoes (2 pints), halved

In a large bowl, combine 2 Tbs. of the olive oil, 2 tsp. of the parsley, the chives, red pepper flakes, cayenne, and salt. Add the shrimp and stir to coat evenly. Cover the bowl with plastic and marinate in the refrigerator for about 20 minutes.

Bring a large pot of well-salted water to a boil over high heat.

In a small sauté pan, heat 2 Tbs. of the olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until lightly browned, 1 to 3 minutes. Transfer to a small bowl and let cool. Mix the remaining 1 Tbs. parsley, the mint, a grinding of pepper, and a pinch of salt into the breadcrumbs.

Heat the remaining 1/3 cup olive oil in a 12-inch skillet over medium heat. When the oil is hot, add the shallots and cook, stirring occasionally, until lightly browned, 2 to 4 minutes.

Put the spaghetti in the boiling water and cook until just shy of al dente, about 5 minutes.

While the spaghetti cooks, add the shrimp and halved tomatoes to the skillet. Season with salt and pepper and cook, stirring frequently, until the tomatoes start to soften and the shrimp is nearly cooked through, about 5 minutes.

Reserve 1/2 cup of the pasta-cooking water and drain the spaghetti. Return the pasta and 2 Tbs. of the reserved water to the pot. Add the shrimp mixture and toss over medium heat until the shrimp is cooked through and the spaghetti is perfectly al dente, 1 to 2 minutes more. Add more of the pasta water as necessary to keep the dish moist. Season to taste with salt and pepper, transfer to warm shallow bowls, and top each serving with the breadcrumbs.

Grilled Corn and Orzo Salad with Basil

Great at room temperature, this zesty pasta salad is perfect for a picnic, potluck, or buffet. It’s versatile, too—any small pasta works well, and you can swap out the basil for fresh parsley or cilantro, if you like.

• 2 medium ears corn, shucked and silks removed
• 3 Tbs. extra-virgin olive oil, more for brushing
• Kosher salt and freshly ground black pepper
• 1 cup dried orzo
• 1/2 cup finely chopped fresh basil
• 1 Tbs. fresh lime juice
• 1/4 tsp. hot sauce, more to taste

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the corn with oil and season with salt and pepper.

Bring a large pot of salted water to a boil over high heat.

Grill the corn, turning often, until crisp-tender and charred in some spots, 8 to 10 minutes.

Meanwhile, cook the orzo according to package directions. Drain and transfer to a medium bowl.

When the corn is cool enough to handle, cut the kernels off the cobs. Stir the kernels into the orzo, along with the basil, 3 Tbs. of oil, lime juice, 1/2 tsp. salt, and hot sauce.

Season to taste with more salt and hot sauce. Serve warm or at room temperature.

Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• Kosher salt
• 12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 cups low-fat (2%) milk
• 4 oz. grated Emmentaler (1-1/4 cups)
• 4 oz. grated Gruyère (1-1/4 cups)
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 oz. finely grated Parmigiano-Reggiano (3 cups)

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.

Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)

This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.

• 4 medium to large dried ancho chiles, stemmed and seeded
• 4 cloves garlic, chopped
• 4-1/2 tsp. unsalted butter
• 1/3 cup blanched, slivered almonds
• 3 Tbs. olive oil
• 1-1/2 cups long-grain rice
• 1/3 cup finely chopped onion
• 1-3/4 cups homemade or low-salt chicken broth
• 2/3 cup milk
• 1-1/4 tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1/2 cup sour cream (optional)
• 1 avocado, peeled and cut into large dice or slices (optional)

Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 min., starting at low speed and gradually turning to high speed, to make a purée; set aside.

Melt 1-1/2 tsp. of the butter in a small skillet over medium to medium-low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside.

Heat the olive oil and the remaining butter in a large pot or Dutch oven (with a good lid) over medium heat, add the rice and onions, and sauté, stirring frequently, for 5 to 6 minutes. The rice and onions should be starting to turn golden. Turn the heat to between medium and medium high, stir in the chile purée, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 minutes. Add the broth, milk, salt, oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 minutes. Turn off the heat, stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 minutes. Serve with a dollop of the sour cream and the avocado.

Lemon Rice Salad

A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.

• 1/4 cup minced shallots or scallions (white and green parts)
• 2 Tbs. olive oil
• 1 cup basmati or jasmine rice, well rinsed
• 2 cups rich vegetable or chicken stock
• 1 tsp. grated lemon zest
• 2-1/2 Tbs. fresh lemon juice
• 1/3 cup roughly chopped cilantro, basil, mint, or a mix
• 1 tsp. finely minced garlic
• 1/2 cup finely diced red onion, rinsed in cold water
• 1/2 cup diced red bell pepper
• 1/3 cup lightly toasted pine nuts, pepitas, or chopped cashews

In a deep saucepan over moderate heat, sauté the shallots in 1 Tbs. of the olive oil until soft but not brown. Add the rice and continue to sauté for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce the heat to a simmer, cover, and continue to cook until all the liquid is absorbed, 14 to 16 minutes. Remove from the heat and let stand, partially covered, for 5 minutes. Gently fluff the rice with a fork and pour into a large bowl to cool completely.

Add the lemon zest, juice, herbs, garlic, onion, bell pepper, nuts, and remaining 1 Tbs. of olive oil to the rice and gently stir to combine.

Mushroom-Asparagus Risotto

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.

• 7 cups lower-salt chicken or vegetable broth
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1-1/4 cups minced shallots
• 2 tsp. minced garlic
• 7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
• 12-1/4 oz. (1-3/4 cups) Turkish baldo rice
• 1/2 cup dry white wine
• 6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
• 1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
• Freshly ground black pepper

Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.

Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.

Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.

Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.

Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Arroz Verde (Green Rice)

Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.

• 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
• 1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
• 1-1/4 cups homemade or low-salt chicken broth
• 1-1/4 cups milk
• 1 tsp. kosher salt
• 1 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 cups long-grain rice
• 1/4 cup finely minced onion
• 1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.

Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Risotto Under Pressure

"This speedy recipe is one of my favorites for the pressure cooker," says Abigail Johnson Dodge, Fine Cooking's former test kitchen director. "In less than ten minutes I've got a great side dish for grilled chicken or pork. To make it into a main dish, I add leftover vegetables like mushrooms, broccoli, or peas, along with some chopped prosciutto."

• 3 Tbs. unsalted butter
• 1 large shallot, minced
• Pinch saffron (optional)
• 3/4 cup arborio rice
• 2 cups homemade or low-salt chicken broth (or 1-3/4 cups broth plus 1/4 cup white wine)
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. freshly grated Parmigiano-Reggiano; more to taste
• Kosher salt and freshly ground pepper

Heat 2 Tbs. of the butter in a 4-qt. or larger pressure cooker over medium heat. Add the shallot and cook, stirring often, until soft, 4 to 5 minutes. Add the saffron, if using, and cook 1 minute. Add the rice and stir until the grains are well coated with the melted butter. Add the chicken broth (or broth and wine) and lock the lid in place. Increase the heat to high until the cooker reaches high pressure. Reduce the heat as necessary to maintain the high pressure setting and cook for 6 minutes.

Remove the pot from the heat and immediately release all the pressure (either using a quick-release feature or by running the pot under cold water, keeping the steam vent tilted away from you). Unlock and remove the lid and check the consistency of the rice and the amount of liquid.

If need be, pop the pan (uncovered) back on medium-high heat and cook, stirring, until the rice is al dente and the risotto is silky and creamy, not soupy. Remove from the heat and stir in the remaining 1 Tbs. butter, the parsley, Parmigiano, and salt and pepper to taste. Serve immediately.

Orzo with Lemon, Garlic, Parmigiano & Herbs

Similar in texture to risotto, this dish is simple yet rich.

• 3 Tbs. fresh lemon juice
• 3 medium cloves garlic, finely chopped
• Kosher salt
• 3 cups low-salt chicken broth
• 5 Tbs. unsalted butter, cut into 5 pieces
• 1 lb. orzo
• 1/2 cup grated Parmigiano-Reggiano; more for sprinkling
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tsp. fresh thyme leaves, lightly chopped
• Freshly ground black pepper

Combine the lemon juice, garlic, and a generous pinch of salt in a small bowl and set aside.

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, put the chicken broth in a medium (3-quart) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.

Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.

Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

You'd be hard-pressed to find a more perfect fall pasta dish. For a sweet, nutty flavor, roast the Brussels sprouts until they’re just this side of charred.

• Kosher salt
• 20 oz. Brussels sprouts, trimmed (4 cups)
• 3-1/2 Tbs. extra-virgin olive oil
• Freshly ground black pepper
• 1 lb. dried orecchiette
• 1-1/2 Tbs. unsalted butter
• 1/2 cup coarsely chopped pecans
• 2 large shallots, minced (3/4 cup)
• 3/4 cup heavy cream
• 4 oz. Gorgonzola, crumbled (1 cup)
• 1 Tbs. fresh lemon juice

Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 500°F. Bring a large pot of well-salted water to a boil over high heat.

In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 tsp. salt and 1/2 tsp. pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.

Meanwhile, cook the orecchiette according to package directions until just al dente.

In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.

Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.

Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.

Fettuccine with Tuna, Lemon & Fried Capers

Don't be afraid to pair tuna with strong flavors that can stand up to it. In this recipe, crisp capers, thin slivers of garlic, and bright strips of lemon zest do just that. And in order to bring out the nutty flavor of the pasta, add a couple of teaspoons of kosher salt to the cooking water. The water should taste salty, like the ocean.

• Kosher salt
• 1 lemon, scrubbed
• 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
• 1/4 cup small (nonpareil) capers, rinsed, drained, and patted dry
• 3 cloves garlic, thinly sliced
• 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
• 1/8 tsp. crushed red pepper flakes
• 3/4 lb. dried fettuccine
• Freshly ground black pepper
• 3 Tbs. chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil.

Using a zester tool (called a channel knife), zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

Heat 1/4 cup of the oil in a 10-inch straight-sided sauté pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel—it’s fine if a few capers remain in the pan.

Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn’t burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

Meanwhile, cook the fettuccine in the boiling salted water, stirring often, until it’s just tender to the tooth (see the package for cooking time). Reserve 1/2 cup of the pasta water and drain the pasta.

Return the sauté pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn’t tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.

Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Orecchiette with Ham and Peas in Cheese Sauce

In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.

• 1 lb. orecchiette or other small shell pasta 
• Kosher salt
• 1/2 cup unsalted butter, more for the dish 
• 1 large shallot, finely diced (about 1/4 cup) 
• 1/4 cup unbleached all-purpose flour
• 3 cups whole milk, warmed
• 2 cups freshly grated Grana Padano
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• 1/4 tsp. Tabasco
• 3/4 lb. ham steak, cut into 1/2-inch dice
• 2 cups frozen peas, thawed
• 1/2 cup coarse fresh breadcrumbs
• 1 Tbs. olive oil

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9x13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pasta to the pot.

Meanwhile, for the cheese sauce, melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until it softens and becomes translucent, about 3 minutes. Add the flour and cook, stirring, until it turns golden and smells nutty, about 1 minute. Whisk in the milk in a slow, steady stream, and cook, whisking occasionally to avoid sticking on the bottom of the pan, until the mixture thickens, about 10 minutes. Remove from the heat and stir in all but 1/2 cup of Grana Padano, the thyme, 1-1/2 tsp. black pepper, 1/2 tsp. salt, and the Tabasco. Stir the ham and peas into the sauce; taste and add more salt and pepper if needed.

Stir 1/4 cup of the pasta water into the béchamel so it loosens a bit and then toss with the pasta in the pasta pot. Add more pasta water as needed. Transfer to the prepared baking dish. In a small bowl, mix the breadcrumbs, olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper with the remaining 1/2 cup cheese, and sprinkle over the pasta. Bake the pasta until it bubbles and browns around the edges, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Linguine with Clams, Sweet Potato, and Country Ham

Bright and comforting, this brothy pasta dish combines the down-home flavors of sweet potatoes and country ham with the familiar Italian duo of linguine and clams. Elegant in appearance and taste, it comes together quickly for an impressive entrée or pasta course.

• Kosher salt
• 8 oz. dried linguine
• 2 tsp. canola or grapeseed oil; more as needed
• 4 oz. country ham (uncooked or cooked), preferably with some fat, cut into 2 x 1/4-inch strips (about 1 cup)
• 2 large cloves garlic, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 2 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 large sweet potato (about 12 oz.), peeled and cut into 1/2-inch dice (about 2 cups)
• 24 littleneck clams, well scrubbed
• 2 loosely packed cups fresh flat-leaf parsley leaves (from a 3-oz. bunch)
• 4 lemon wedges (optional)

Bring a 6- to 8-quart pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain in a colander.

Meanwhile, heat the oil in a 6- to 8-quart Dutch oven (or other heavy-duty pot) over medium-high heat until shimmering hot. Scatter the country ham in the pot and cook, stirring occasionally, until the pieces are just beginning to brown and have rendered some fat, 3 to 4 minutes. With a slotted spoon, transfer half of the ham to paper towels to drain; set aside. If the pot appears dry, add another tsp. of oil.

Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant but not browned, about 30 seconds. Add the wine and 2 cups of water, cover, and bring to a boil. Add the sweet potato and return to a vigorous boil. Cover and continue to cook until the potato is soft at the edges but still firm in the center, about 5 minutes.

Add the clams, stir to distribute evenly, cover the pot, and continue to cook, stirring once or twice, until the clams have opened, 5 to 8 minutes (discard any that don’t open).

Divide the cooked linguine among 4 pasta bowls, and top with half of the parsley leaves. Divide the clams, sweet potato, and broth evenly among the bowls. Garnish with the remaining parsley, the reserved country ham, and a lemon wedge (if using).

Penne with Crisp Prosciutto, Zucchini and Corn

Sautéing the prosciutto in a skillet crisps and intensifies its texture and flavor so it becomes like a refined version of bacon. Instead of overpowering the dish, the prosciutto complements the sweetness of the corn, brightness of the mint, and delicate flavor of the zucchini.

• Kosher salt
• 5 Tbs. olive oil
• 8 thin slices prosciutto (about 4 oz.), cut into strips
• 1 medium yellow onion, thinly sliced (1 cup)
• 2 small zucchini (about 3/4 lb.), trimmed, quartered lengthwise, and cut into 1-1/2-inch pieces
• 2 ears corn, shucked and kernels sliced off (about 1 cup), or 1 cup frozen corn kernels, thawed
• 1/2 cup freshly grated Pecorino-Romano
• 3 Tbs. chopped fresh mint
• 1 lb. penne
• 2 tsp. sherry vinegar or cider vinegar
• Freshly ground black pepper

Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. oil and the prosciutto in a large (12-inch) skillet, place over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer the prosciutto to a large plate lined with paper towels.

Add 1 Tbs. oil and the onion to the skillet, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally, until the onion softens completely and turns light brown, about 6 minutes; add 1 or 2 Tbs. water to the skillet if the onion starts to stick or burn. Add the zucchini and corn, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until the zucchini becomes tender, 4 to 5 minutes. Remove from the heat and stir in half the Pecorino-Romano and all the mint.

Add the penne to the pot of boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta. Add the pasta, the remaining 2 Tbs. oil, the vinegar, and 1 tsp. black pepper to the skillet with the zucchini and corn mixture. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir. Serve sprinkled with the crisp prosciutto and the remaining Pecorino-Romano.

Linguine with Asparagus, Morels & Cream

If you can't find fresh morels, use dried. Chanterelles also taste great in this dish.

• 3 oz. fresh morel mushrooms, wiped clean, or 1 oz. dried morels, reconstituted in 2 cups of hot water, drained (strain and reserve the liquid), and patted dry
• 4 Tbs. unsalted butter
• 1 small shallot, finely chopped (about 1 Tbs.)
• 1 lb. asparagus, trimmed and cut on the diagonal into 1-1/2-inch slices
• 1-1/4 cups heavy cream
• 2 tsp. fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 6 oz. linguine or fettuccine
• 3 Tbs. freshly grated Parmigiano-Reggiano

If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium heat. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. (If using dried morels, boil the strained soaking liquid until reduced to 1/4 cup. Strain the liquid through a coffee filter and add it with the asparagus and cream for even more flavor.) Add the asparagus, cream, and thyme and simmer until the asparagus is just tender and the sauce is slightly thickened, about 5 minutes. Season generously with salt and pepper.

Meanwhile, cook the pasta until al dente, drain it, and toss it with the asparagus and morels. Add the cheese and toss to coat the pasta. Serve immediately in warm bowls.

Penne alla Puttanesca with Shrimp

Anchovies are a traditional component of this classic Italian dish, but they’re optional. Shrimp, on the other hand, may not be authentic, but they’re completely at home in the spicy, briny sauce.This recipe is easily adaptable to serve seafood-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version: Vegetarian Penne alla Puttanesca.

• 2 Tbs. extra-virgin olive oil
• 2 large cloves garlic, smashed and peeled
• 1 medium yellow onion, finely chopped
• 1 tsp. finely grated orange zest (from half a medium orange)
• 1/2 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup dry white wine
• One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
• 1/3 cup pitted Kalamata olives, rinsed and quartered
• 2 Tbs. capers, rinsed
• Kosher salt and freshly ground black pepper
• 8 oz. whole-grain penne pasta
• 1 lb. medium shrimp (51 to 60 per lb.), shelled and deveined
• 4  anchovies, finely chopped (optional)
• 1/2 cup grated Pecorino Romano
• 1/3 cup chopped fresh flat-leaf parsley

Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.


Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.


Add the shrimp and anchovies (if using) to the sauce in the skillet. Raise the heat to medium high and cook, stirring occasionally, until the shrimp are cooked through, 3 to 4 minutes. Season to taste with salt and pepper.  Pour the pasta into the skillet and toss with the shrimp sauce. Divide the pasta among 4 bowls. Sprinkle with cheese and parsley.