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RecipeAlpine Linguine
Inspired by the cuisine of Northern Italy, this pasta dish features thin slices of caramelized Brussels sprouts and crispy bites of speck, the smoky cousin of prosciutto, which will also…
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RecipePasta with Wild Mushroom Ragù
A simple satisfying pasta, this dish hits all the right notes on a cold winter evening. Serve with crusty bread or a side salad, if you like.
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RecipeSautéed Zucchini and Black Olives with Honey Vinaigrette
A little honey in the warm vinaigrette adds sweetness and complexity to this quick vegetable side.
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RecipeBucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce
Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.
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RecipePasta with Kale, Currants, Pine Nuts, and Garlic Butter
The sweetness of both butter and currants is a tasty complement to earthy kale. Look for 5-oz. packages of baby leaves to skip the usual stemming and shredding.
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RecipeBurrata with Morels and Fava Beans
A superb first course for a spring dinner party, this recipe pairs two harbingers of the season, tender favas and earthy morels, with rich, creamy burrata cheese.
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RecipeGreen Beans & Radicchio with Shaved Parmesan
Peppery radicchio takes on a pleasant, nutty flavor when browned. If you can’t find slender green beans, cook bigger ones for an extra 2 minutes before adding the radicchio. Use…
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RecipeMushrooms & Spinach with Soppressata Crisps
Cremini mushrooms (also called “baby bellas”) look similar to button mushrooms but have brown caps and a meatier texture.
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RecipePan-Fried Polenta with Mushrooms
Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish. This version, topped with a sauté of mixed mushrooms, can be a first course…
