Samin Nosrat’s recipe for Pasta alle Vongole is a lesson in layering acids.
pasta
Lemony Arugula Prosciutto Pasta
We’re on a mission to get more people cooking with greens, and arugula is one of Faith’s favorites. In this salad, Faith combines the acidity of the lemon with the bitterness of the arugula and the snappy salt of the prosciutto. The combination is a winner. Add the arugula at the end, and it naturally […]
Susie Middleton’s Spring Farmers’ Market Stir-Fry of Baby Japanese Turnips, Radishes, and Soba
Japanese turnips are a revelation; crisp and almost sweet, these little spring beauties are nothing like fall globe turnips, and the greens are light and delicious. You can eat Japanese turnips raw or lightly steamed, but they also shine in a stir-fry like this one, paired up with their garden buddy, radishes.
Colu Henry’s Pasta Puttanesca
This classic pasta dish uses many items that one should always have on hand: olives, capers, anchovies, and tomatoes. It’s both a family and dinner party favorite.
Colu Henry’s Easter Ham Carbonara
A delicious destination for that leftover Easter ham. Swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
Colu Henry’s Porchetta Pasta
You can turn anything into a hearty pasta dish with leftover meat. Roast pork shoulder, pot roast, coq au vin all work well here—it’s really just a matter of using up the protein you have on hand.
