2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
750 Martin Luther King Jr. Blvd., Chapel Hill, NC - Phone: 919.967.3663
Both locations open 7 days a week from 7:30 am to 8 pm

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

orzo

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

capellini

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

soba

In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables. Photo to the left by Mitchell Feinberg. Serves 6 ½ cup fresh orange juice ¼ cup creamy peanut butter 2 tablespoons unseasoned rice vinegar 2 tablespoons chopped peeled fresh ginger 2 tablespoons fresh lime juice 1 tablespoon finely grated orange peel 1 tablespoon soy sauce 2 garlic cloves, peeled 1 […]

Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese

farfalle

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

rigatoni

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

linguine

The pasta is extra flavorful because it’s cooked in herb broth. Serve with warm rustic bread. Photo to the left by Mitchell Feinberg Serves 4 ¼ cup (½ stick) butter 2 tablespoons olive oil 2 onions, chopped 6 garlic cloves, peeled, smashed 2 medium tomatoes, cored, chopped 3 cups dry white wine 1 cup (or more) water 3 pounds Manila clams or small littleneck clams, scrubbed 1/3 cup thinly sliced […]

Linguine with Spicy Chorizo and Goat Cheese

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 […]

Roasted Garlic and Asiago Mac & Cheese

Since our mac & cheese is so popular at the market, we like to make different variations for our customers to try. We recently tried this one, with rave reviews.   Serves 8 to 10 2 tablespoons unsalted butter, plus more for buttering the baking dish ½ pound short, bite-size pasta such as penne, ziti, […]

Pasta with Carbonara Sauce

pad-thai-150x150

This sauce will be enough for 8 ounces of warm, freshly cooked pasta; always reserve a bit of the cooking water to toss with the sauce and hot pasta. 3 slices bacon 1 large egg 1/2 cups heavy cream Sea salt and freshly ground black pepper Freshly grated Parmesan cheese 8 ounces freshly cooked pasta […]

Pasta with Wild Mushroom Sauce

mushroom-risotto-150x150[1]

This sauce is good with conchiglie, gemelli, farfalle, or orechiette and is enough for 8 ounces of pasta. Always reserve a bit of the pasta cooking water to toss with the sauce and hot pasta. 3 tablespoons unsalted butter 1 tablespoon olive oil 8 ounces wild mushrooms (chantarelle, porcini, yellow foot, or hedgehog), cleaned 2 […]

2694 Durham-Chapel Hill Blvd., Durham, NC - Phone: 919.489.3944
750 Martin Luther King Jr. Blvd., Chapel Hill, NC - Phone: 919.967.3663
Both locations open 7 days a week from 7:30 am to 8 pm