pasta

Tagliatelle With Asparagus And Parmesan Fonduta Recipe

Fonduta means “you’ll love this” in pasta lingo
Apr 20, 2015 2:00 pm
tagliatelle with asparagus and parmesan fonduta

Hungry for something new? Look no further than a cookbook by renowned chef April Bloomfield, of NYC’s Spotted Pig and the Breslin. Her latest cookbook, A Girl and Her Greens, highlights vegetable-focused cuisine.. Get in season with delicious spring asparagus and fresh pasta — this recipe will jump-start your spring cooking repertoire. 

14 Colorful Spring Pasta Dishes To Make For Dinner

Lighten up with these easy spring pasta recipes
Apr 16, 2015 3:00 pm

Spring just begs for simple preparations of fresh produce. Pasta called — it wants in on the party, which is great, because it’s invited! Tonight, hit the garden (or supermarket) and take advantage of the delicious marriage of tender vegetables, al dente spaghetti, great olive oil and layers of flavor from citrus, herbs, chilis and spices. We’ve got 14 rainbow-hued recipes to brighten up your table and satisfy your palate. 

Pan-Fried Mascarpone Gnocchi With Basil Pesto Recipe

A light, crisp and creamy spring treat for dinner
Apr 8, 2015 2:00 pm
pan-fried gnocchi with mascarpone and basil pesto

We’re working our way through British chef and “lightening up” empress Lorraine Pascale’s new book, Everyday Easy. Just because it’s light and simple doesn’t mean it can’t be flavor-packed and beautiful. Just look at these stunning gnocchi!

Creamed Savoy Cabbage With Mushrooms And Buckwheat Pasta Recipe

Extra-hearty vegetarian penne with fresh produce
Mar 19, 2015 2:00 pm
Photo: John Kernick

Root to Leaf is one of our favorite vegetarian cookbooks of the year. If youre a fan of celebrated chefs who use every bit of their raw materials, please welcome to your kitchen James Beard-nominated chef Steven Satterfield. 

Here's A Lobster Fra Diavolo Recipe Two Ways

Neat and tidy? Or down ’n’ dirty? Your choice.
Mar 13, 2015 1:00 pm

You wont find lobster fra diavolo on any menus in Italy, but thats what Italian-American Week is all about. Were celebrating the dishes created here in the States, delicious sacrilege in the form of chicken parm with spaghetti, rigatoni with meatballs and devil-may-care lobster in spicy tomato sauce.

14 Ways To Use That Italian Red Sauce (Gravy)

A big pot of sauce is a prime jumping-off point
Mar 12, 2015 12:00 pm

If you’re celebrating Italian-American Week like we are, you made a big ol’ pot of tomato sauce. A really huge one. You can’t really celebrate this particular week without this particular sauce — it’s an absolute staple, and one of the most versatile blank slates for dinner ever. We have 14 ways to soak up the goodness, from pasta to vegetables to polenta to even more pasta, so don’t you worry about that big pot of sauce (or gravy, depending on the context). Everything’s going to be great.

Chef Ed Cotton Makes Some Mean Fettuccine Bolognese. Here's The Recipe.

Use an authentic secret ingredient, copiously
Mar 10, 2015 12:00 pm
ed cotton bolognese recipe

We're running Italian-American recipes all week on Food Republic! You may think bolognese is just another word for "meat sauce." Let chef Ed Cotton school you right. 

Squid Ink Pasta With Seafood, Burst Tomatoes And Sea Urchin Butter Recipe

Whip up sea urchin butter, and the rest will follow
Mar 9, 2015 3:00 pm

What makes the squid ink pasta at Trattoria Bianca in New York City so addictive is the perfect combination of fresh seafood in one dish. First is the most obvious — the whole shrimp, scallops and clams. Next is the sea urchin, which is blended into the butter sauce, and finally there is the squid ink. Chef Julian Clauss-Ehlers adds squid ink to the pasta dough, giving the strands a striking black color and a hit of salinity that ties the whole thing together.

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