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 […]
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 […]
In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.
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 […]
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, […]
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.
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 […]
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, […]
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 […]
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 […]