Zucchini Ribbon Spaghetti

Thinly shaved zucchini and spaghetti with lots of garlic and crunchy breadcrumbs

This dish is a late summer's take on this romanesco pasta. Super thin slices of zucchini are sautéed in a garlicky aglio olio sauce and tossed with spaghetti. The ratio I like is about half zucchini and half pasta with a good handful of toasted breadcrumbs on top. I don't own a spiralizer and haven't quite jumped on the bandwagon where vegetable "noodles" are an acceptable substitute for real pasta, but this dish is a good compromise between the two. You can use a wide vegetable peeler or mandoline to shave the zucchini into thin slices (or if you do have a spiralizer, this is the time to use it). This is a simple weeknight meal, but the addition of toasted breadcrumbs and fresh basil add texture and flavor to make it feel special. Leftovers manage to taste even better once reheated - just keep the breadcrumbs separate or they will get mushy.


Related Recipes:
- Spaghetti with Asparagus & Poached Egg
- Couscous with Zucchini & Feta
- Whole Wheat Pasta with Grated Zucchini


Zucchini Ribbon Spaghetti with Toasted Breadcrumbs:
Ingredients
- 4 large zucchini, sliced lengthwise into 1/8" ribbons, then cut in half lengthwise
- 1/2 lb. spaghetti
- 1/2 c. fresh breadcrumbs or panko
- 1/4 c. grated parmesan cheese
- large handful of fresh basil leaves, cut into ribbons
- 2 anchovy fillets
- 4 cloves garlic, peeled and very thinly sliced
- 5 tbsp. olive oil
- pinch of red chile flakes
- kosher salt

Recipe

• Bring a large pot of water to a boil and season generously with salt.
• Meanwhile, add 2 tbsp. olive oil to a small skillet over medium heat.
• Add in the breadcrumbs and a pinch of salt to the skillet and toast, stirring occasionally, for about 5 minutes, or until crunchy and golden. Set aside.
• Add in the pasta to the water and cook until al dente, about 1 minute before the recommended time on the package.
• While the pasta is cooking, heat the remaining olive oil with the garlic, anchovies, and red chile flakes in a large pan over medium heat.
• Cook for 2 minutes, or until the garlic is fragrant and the anchovies have melted, then add in the zucchini and a big pinch of salt. Cook for 4-5 minutes, or until the zucchini is tender.
• Drain the pasta, reserving 1/3 c. pasta cooking liquid and add the pasta and some of the pasta water to the pan with the zucchini.
• Add the basil and parmesan and toss everything to combine. Check for seasoning.
• Divide pasta onto plates and top with breadcrumbs.

Serves four

Orecchiette with Italian Sausage & Cherry Tomatoes

A quick weeknight pasta with crumbled sausage and fresh tomatoes

One of my favorite simple meals to make in the summer is pasta tossed with fresh cherry or grape tomatoes. It's so easy, but when the pasta is cooked perfectly al dente and the tomatoes are sweet and juicy, it tastes just like you're sitting down for dinner in Italy. I've been subjecting my husband to a lot of vegetarian meals lately, so I added in some crumbled Italian sausage to this recipe to give him some meat. Combined with lightly-cooked tomatoes and garlic, this forms the entire "sauce" for the pasta. One important tip is that for a pasta with so few ingredients, make sure that you are really salting your boiling water before cooking pasta. If in doubt, taste a spoonful of water before adding the orecchiette - it should taste salty. Most people don't add enough salt and then the pasta doesn't have any flavor to it.


Related Recipes:
- Sausage & Cherry Tomato Bake
- Pesto Pasta with Tomatoes, Burrata, & Breadcrumbs
- Spaghetti with Chunky Cherry Tomato Sauce


Orecchiette with Italian Sausage & Cherry Tomatoes:
Ingredients
- 1 lb. orecchiette or similar shaped pasta
- 3/4 lb. fresh Italian sausage, casings removed
- 2 pints cherry or grape tomatoes
- 1/4 c. grated parmesan
- 2 garlic cloves, minced
- 2 tbsp. olive oil
- handful of fresh basil, sliced into ribbons
- pinch of red chile flakes
- kosher salt
- black pepper

Recipe

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat and add the sausage. Let the sausage brown and cook through, breaking up the sausage with the back of a spoon as it cooks.
• Once the water is boiling, add a few large pinches of salt and the pasta. Cook according to package directions for al dente.
• Remove the sausage from the pan with a slotted spoon, leaving the fat in the pan. Add the tomatoes, chile flakes, and a pinch of salt and pepper.
• Lower the heat to medium-low and add the garlic. Cook for 7-10 minutes, stirring occasionally and lightly pressing on the tomatoes with a wooden spoon to break them up a bit. The tomatoes should be soft but should still hold most of their shape.
• Drain the pasta, reserving 1/4 c. pasta cooking water.
• Add the sausage back to the pot with the tomatoes, along with the pasta, pasta water, and parmesan.
• Stir everything together until well mixed and check for seasoning. Just before serving, sprinkle with basil.

Serves four-six

Grilled Summer Vegetable Lasagna

Fresh summer vegetables layered with noodles and lots of cheese

We've been grilling a ton of vegetables this summer to use in tacos, grain bowls, and as simple side dishes. I love the variety of fresh produce available at our market this time of year when everything is in season and at its peak. This lasagna showcases some of my favorite summer vegetables - eggplant, squash, greens, and carrots - and layers them between tender noodles and lots of cheese. The recipe, which I adapted from Food52, calls for a few steps: grilling the vegetables, making a homemade tomato sauce, creating the ricotta filling, and soaking the noodles before assembly, which makes it a project to dedicate a couple of hours to on a weekend. That said, the results are worth the effort and the lasagna will feed a boatload of hungry people. My husband and I ate this for almost a week straight before it was finished and the leftovers taste even better than the original!


Related Recipes:
- Grilled Eggplant & Ricotta Roll-Ups
- Mushroom & Lamb Bolognese Lasagna
- Homemade Spinach & Ricotta Ravioli


Grilled Summer Vegetable Lasagna:
Ingredients
- 3/4 lb. no-boil lasagna noodles
- 1 lb. fresh mozzarella cheese, cut into thin slices
- 15 oz. ricotta cheese
- 28 oz. crushed canned tomatoes
- 14 oz. canned tomato puree
- 1 egg
- 3 large or 4 medium zucchini or summer squash, cut in half lengthwise
- 1-2 large Japanese eggplant, cut in half lengthwise
- 4 c. baby spinach or arugula or other similar green
- 1 onion, diced
- 1/2 bunch medium carrots, cut into coins
- 1/2 c. olive oil
- 1/4 c. grated parmesan cheese
- 1/4 c. white wine
- 1 tsp. dried oregano
- kosher salt
- black pepper

Recipe
Tomato Sauce

• In a large pot, heat 2 tbsp. olive oil and add in the onion and carrots. Cook for 4-5 minutes, or until starting to soften and brown.
• Add in the white wine and let it reduce by half, then add in the crushed tomatoes, tomato puree, oregano, 1/2 tbsp. salt, and a pinch of pepper.
• Bring the sauce to a boil, then let simmer for 20-30 minutes. Check for seasoning and add salt and pepper if needed.

Ricotta Filling

• Add the greens and a splash of water to a microwaveable container and microwave for 1-2 minutes, or until wilted. Wrap in a kitchen towel to squeeze out as much water as you can and roughly chop.
• Combine the greens with the ricotta, parmesan, egg, and a large pinch of salt and pepper.

Grill Vegetables

• Heat a grill or grill pan to high.
• Brush the squash and eggplant with olive oil and season with salt and pepper.
• Grill for 4-5 minutes, then flip and cook for another 4-5 minutes. Let cool slightly, then dice.

Assemble Lasagna

• Preheat the oven to 350F.
• Fill a large bowl with hot water and add in some of the lasagna noodles (don't add too many at a time or they will stick together).
• Add a layer of tomato sauce to the bottom of a large baking dish.
• Add a layer of noodles that have soaked for a minute in the hot water, overlapping them slightly in the pan and adding more noodles to soak in the water as you go.
• Add 1/3 of the ricotta mixture, then half of the grilled zucchini. 
• Add another layer of sauce, noodles, and ricotta and then all of the eggplant.
• Repeat with another layer of sauce, noodles, ricotta, and zucchini.
• For your final layer, add more sauce, noodles, sauce, and then cover the entire top with the mozzarella. Sprinkle with parmesan.
• Cover the pan with foil and bake for 30 minutes, then uncover and bake for another 30 minutes.
• Let cool slightly before slicing and serving.

Serves ten-fourteen

Pesto Pasta with Tomatoes, Burrata, & Breadcrumbs

Pasta tossed with fresh pesto, grape tomatoes, burrata cheese, and homemade breadcrumbs

This is a fabulous pasta for early summer when tomatoes are just coming in season and fresh herbs are in abundance. The combination of earthy pesto, sweet tomatoes, and creamy burrata mozzarella are reminiscent of a caprese salad but in pasta form. I'm currently obsessed with homemade breadcrumbs and love the salty, toasty crunch that they add to this dish. I add the burrata cheese at the end in big dollops so that it doesn't melt too much and keeps its rich and thick texture. It's almost better if it's not served piping hot and you could even serve it at room temperature as a pasta salad. It's a fast, fresh, and easy meal that you can enjoy all summer long.

Note: I used cappelini in this recipe because I had half a box on hand that I wanted to use up, but I think it would be even better with a thicker noodle like spaghetti or something like penne or orecchiette.  There are some great fresh pesto options at the grocery store nowadays (look for them in the refrigerated section), but I prefer my homemade pesto recipe.


Related Recipes:
- Grilled Pesto Shrimp Pizza
- Angel Hair with Roasted Cherry Tomatoes
- Grilled Asparagus with Burrata and Lemony Breadcrumbs


Pesto Pasta with Grape Tomatoes, Burrata Cheese, and Homemade Breadcrumbs:
Ingredients
- 1/2 lb. pasta
- 8 oz. burrata cheese
- 1 pint of grape tomatoes, halved
- 2 slices of stale bread
- 1/4 c. pesto
- 3 tbsp. olive oil
- kosher salt
- black pepper

Recipe

• Bring a large pot of water to a boil. Season with salt.
• Meanwhile, place the bread in a food processor and pulse to form large crumbs. Do not grind to a very fine powder.
• In a large skillet, heat 2 tbsp. olive oil over medium high heat. Add in the crumbs and a pinch of salt and pepper and cook for a few minutes, stirring occasionally, or until the crumbs are crispy and golden brown.
• Transfer the breadcrumbs to a plate, wipe out the skillet, and add in the remaining tbsp. of olive oil.
• Add the tomatoes, reduce the heat to low, and cook a few minutes until softened but still holding most of their shape.
• Add the pasta to the boiling water and cook until al dente. 
• Drain the pasta, reserving 1/3 c. cooking water, and add both to the skillet with the tomatoes.
• Add in the pesto and stir well until the pasta is coated with pesto. Dollop the burrata all over the pasta and turn off the heat.
• Transfer the pasta to plates and sprinkle with breadcrumbs.

Serves three-four

Cappelini with Lobster, Lemon, & Chives

Angel hair pasta tossed with buttery lobster, fresh lemon, and chives

My husband and I had our second wedding anniversary on Monday. To celebrate, we went back to our wedding site, the Beverly Wilshire hotel, over the weekend and had a very memorable dinner at Wolfgang Puck's CUT Steakhouse. But because one celebration just wasn't enough, we also made a lobster dinner at home and popped some champagne the next night. This pasta, adapted slightly from Canal House Cooks Everyday, is elegant in its simplicity - just pasta and lobster with a buttery sauce to bring it all together. You can certainly steam and crack your own lobster, but buying lobster meat directly from the a seafood or nice grocery store will save you a ton of time, enough to make this a weeknight-friendly meal. It's a special meal that is worthy of a big celebration.


More Lobster Recipes:
- Lobster & Truffle Pasta
- Steamed Lobster
- Lobster Risotto


Cappelini with Lobster, Lemon, & Chives:
Ingredients
- 1 3/4 lb. lobster, cooked and meat removed from shells
- 1/3 lb. dried cappelini (angel hair) pasta
- 5 tbsp. butter
- 1 lemon, juiced
- small bunch of chives, minced
- pinch of red chile flakes
- kosher salt

Recipe

• Bring a large pot of water to a boil and season generously with salt. Taste it if necessary, it should taste salty.
• In a large skillet, melt 3 tbsp. butter with the red chile flakes over medium low heat.
• Add the lobster meat and about 2 tbsp. lemon juice to the skillet. Season with salt.
• Add the pasta to the boiling water and cook for 2 minutes.
• Drain the pasta, reserving 1/2 c. cooking liquid.
• Immediately transfer the pasta to the pan with the lobster and add in 2 more tbsp. butter.
• Toss the pasta to combine, adding pasta water as needed to moisten (I used almost all of it).
• Check for seasoning and add more salt or lemon if needed. Sprinkle in the chives and toss once more.
• Serve immediately and enjoy.

Serves two

Farfalle Pasta with Fava Bean Pesto

A riff on pesto pasta using my favorite spring vegetable

Fava beans are one of my favorite spring vegetables, but they are only available at my local farmers' market for a few short weeks every year during the spring. This recipe transforms the beans into a smooth pesto by cooking the beans with garlic, chile, and olive oil until tender and then blending them with pine nuts, parsley, and parmesan cheese. The pesto is rich and thick and makes a great sauce for hot pasta. There is actually a lot of vegetables in every serving, which makes it a filling one-pot meal. Make extra pesto and spread it onto a sandwich or serve it as a dip later in the week.


Related Recipes:
- Pasta with Mashed Fava Beans
- Creamy Linguine with Peas
- Pesto Orecchiette with Chicken, Peas, & Fava Beans


Farfalle Pasta with Fava Bean Pesto:
Ingredients
- 2 1/2 lbs. fava beans in pods, beans removed from pods
- 1 lb. farfalle pasta
- 3/4 c. fresh parsley leaves
- 1/4 c. + 2 tbsp. extra virgin olive oil
- 1/4 c. grated parmesan cheese, plus more to garnish
- 2 garlic cloves, thinly sliced
- 2 tbsp. pine nuts, toasted
- pinch of red chile flakes
- kosher salt
- black pepper

Recipe

• Bring a pot of water to a boil, add in the fava beans, and cook for 2 minutes.
• Drain the beans and transfer to a bowl of ice water to cool. Peel off the outer skin of the fava beans and discard.*
• Heat 2 tbsp. olive oil over medium high heat and add in the garlic, chile flakes, and fava beans. Season with salt and pepper.
• Cook for 5-7 minutes, or until the fava beans are soft.
• Transfer the fava bean mixture to a food processor and add the pine nuts and parsley. Pulse until this forms a paste.
• Slowly stream in 1/4 c. olive oil, then stir in the parmesan cheese. Check for seasoning.
• Meanwhile, bring a large pot of water to a boil, season with salt, and cook the pasta according to package directions.
• Drain the pasta, reserving 1/4 c. pasta cooking liquid.
• Add the pasta back to the pot and toss with the fava bean pesto and some of the cooking water.
• Divide onto plates and sprinkle with a little more parmesan cheese.

Serves four

*Fava beans can be prepped and refrigerated a few days in advance.

Creamy Linguine with Peas

Pasta and sweet peas bathed in heavy cream

I love coming home from work, preparing dinner, and being able to eat it (preferably with my husband in our backyard) before the sun goes down. The changing seasons and longer days are getting me excited for warm summer evenings when we can dine al fresco every night. I find myself wanting to do less cooking this time of year so that I can fill my after-work hours with more walks and activities before sunset. This pasta comes from Canal House Cooks Everyday and requires barely any time in the kitchen. Pasta and peas (I can get fresh English peas at my farmers market, and they're worth seeking out if you can find them) are tossed with a generous amount of heavy cream and parmesan cheese... and that's about it. The pasta is creamy but not heavy and is especially good with a simple green salad with an acidic vinaigrette. Add it to your weeknight dinner rotation and you won't be disappointed.


Related Recipes:
- Pesto Orecchiette with Chicken, Peas, & Fava Beans
- Garlicky Fettuccine Alfredo with Peas
- Risotto Carbonara with Peas


Creamy Linguine with Peas:
Ingredients
- 1 lb. linguine or fettuccine pasta
- 1 lb. English peas, fresh or defrosted
- 5-6 scallions, sliced
- 1 c. heavy cream
- 1 c. grated parmesan cheese
- 2 tbsp. salted butter
- kosher salt
- black pepper

Recipe

• Bring a large pot of water to a boil, season generously with salt (taste it - it should taste a bit salty), and add in the pasta.
• Cook until 2 minutes before al dente, then add in the peas and scallions and cook for another minute.
• Drain and reserve 1 c. pasta cooking water and return the empty pot to the stove over low heat.
• Add the butter and cream to the pot and cook for a couple minutes, or until the mixture starts to bubble.
• Add in the pasta mixture, parmesan, a splash of the pasta water, and a generous amount of freshly cracked black pepper.
• Toss together for about a minute, adding more pasta water if needed to moisten. Check for seasoning and add some salt or more pepper if needed.
• Divide onto plates and serve.

Serves four-five

Spicy Calamari Pasta

Linguine tossed with a quick and spicy tomato sauce and squid

This pasta is a weeknight winner to add the rotation of quick post-work dinners. It starts with a base of spicy tomato sauce, which the squid quickly simmers in before everything gets tossed with linguine. If you don't have much experience eating or cooking with squid, this is a great beginner recipe. The calamari has a similar texture to the al dente pasta and the spicy sauce tempers its flavor without overpowering it. To cook the squid, all you need to do is simmer it in the sauce for five minutes - just make sure not to overcook it or it will turn rubbery! This recipe is adapted from Williams-Sonoma's blog, which I've really been enjoying lately.

Note: You should be able to find squid that's already cleaned in the seafood section of good grocery stores. Buying cleaned squid will save you a ton of time and effort, and you can even ask your fishmonger to cut the bodies into rings for you.


More Calamari Recipes:
- Serrano-Lime Squid & Bok Choy Stir-Fry
- Linguine with Calamari, Shrimp, & Asparagus
- Grilled Japanese-Style Squid


Spicy Calamari Pasta:
Ingredients
- 1 lb. linguine pasta
- 1 lb. calamari, cleaned, bodies sliced into thin rings and tentacles left whole
- 1 small yellow onion, minced
- 4 garlic cloves, thinly sliced
- 1 c. bottled clam juice
- 6 oz. tomato paste
- 1/2 c. white wine
- 1/4 c. olive oil
- 3/4 tsp. red chile flakes
- 1/2 tsp. dried oregano
- handful of minced parsley
- kosher salt

Recipe

• Heat the olive oil in a large skillet over medium high heat and add in the onion, garlic, oregano and red chile flakes.
• Cook, stirring often, for 4-5 minutes, or until softened but not brown.
• Add in the tomato paste and 1/4 tsp. salt and cook for 2-3 minutes, or until the paste turns a slightly rusty color.
• Add the wine and let reduce for 2-3 minutes, then add the clam juice, lower to a simmer, and cook for 15-20 minutes.
• Meanwhile, bring a large pot of water to a boil, season with salt, and cook the pasta until al dente.
• During the last 5 minutes that the pasta cooks, add the calamari to the pan with the sauce and cook until opaque.
• Drain the pasta, reserving 1/4 c. pasta cooking liquid, and add the pasta to the sauce.
• Toss everything together, adding pasta water to moisten if needed.
• Check for seasoning and adjust if necessary.
• Divide onto plates and garnish with parsley.

Serves four-five

Pappardelle with Braised Onion Sauce

Buttery egg noodles tossed with lots of sweet caramelized onions

This dish brings together two of my favorite things, caramelized onions and buttery pasta, to form a dish that is even better than the sum of its parts. The recipe (adapted from James Beard) calls for cooking a pound of onions low and slow in a stick of butter until they are jammy and sweet, then adding a little booze, parmesan, and wide pappardelle egg noodles. It's not the most low-calorie meal out there, but I love that I have all the ingredients on hand already. The flavor of the pasta builds with every bite and makes a lovely dinner alongside a light green salad. It's easy and cheap to make, but it feels luxurious and makes a nice treat for guests or for yourself.


More Pasta Recipes with Few Ingredients:
- Pappardelle with Truffle Cream Sauce
- Spaghetti with Asparagus & Poached Egg
- Short Rib Pappardelle with Butter & Parsley


Pappardelle with Braised Onion Sauce:

• Melt 1 stick (8 tbsp.) salted butter in a large skillet over medium heat.
• Add in 2 large yellow onions, thinly sliced, and cook for 5 minutes, or until softened and translucent.
• Stir in 3/4 tbsp. sugar and a large pinch of salt and lower the heat to low.
• Cook the onions, stirring often, for an hour, or until soft, dark, and caramelized. Don't rush this process.
• When the onions are nearly done, bring a large pot of water to a boil, season with salt, and cook 9 oz. pappardelle pasta until al dente.
• Meanwhile, add 1/4 c. dry marsala wine to the onions and cook for another 5 minutes.
• Drain the pasta, reserving 1/4 c. pasta cooking water.
• Add the pasta and the water to the onions, along with 1/4 c. grated parmesan cheese.
• Toss for 1-2 minutes, or until everything is combined.
• Divide the pasta onto plates and sprinkle with a little more parmesan and flaky salt.

Serves two-three

Homemade Spinach & Ricotta Ravioli

Buying fresh pasta at the store makes it quick and easy to make ravioli at home

I love keeping ravioli in my freezer for quick weeknight meals. There are some great store-bought options for ravioli at most supermarkets now, but it's easy and fun to make your own. We had some leftover spinach pasta sheets from a lasagna we cooked with our friends the other weekend and we repurposed them into this recipe for spinach and ricotta ravioli. Mixing the filling only takes a couple minutes and then it's all about assembling the ravioli. I like to make large raviolis because it looks dramatic and it takes less time than making a lot of small ones. This is a great project to do with another person, especially kids. Spend an afternoon and crank out a huge batch that you can freeze and keep on hands for multiple meals.

Note: If freezing your ravioli, set them out in a single layer on a lined baking sheet and freeze completely. Then transfer the frozen ravioli to a baking sheet. If you put the fresh raviolis in a bag in the freezer, they will completely stick together.


Related Recipes:
- Spinach & Ricotta Stuffed Shells
- Butternut Squash Ravioli with Sage Brown Butter
- Best Three-Ingredient Tomato Sauce


Homemade Spinach & Ricotta Ravioli:
Ingredients
- 1 lb. fresh pasta sheets, preferably spinach pasta
- 2 eggs
- 1/3 c. steamed spinach (fresh or de-frosted)
- 1 c. ricotta cheese
- 1/4 c. grated parmesan cheese
- kosher salt
- black pepper

Recipe

• Wrap the spinach in a clean kitchen towel and wring out as much liquid as possible out of the spinach.
• Mix together the spinach, ricotta, parmesan, 1 egg, and a large pinch of salt and pepper in a bowl.
• In another small bowl, whisk together the remaining egg and a splash of water until combined.
• Lay out a sheet of pasta on a flat surface and drop tablespoons of the filling 3"-4" apart.
• Brush some of the beaten egg around each spoonful of filling, then carefully lay another sheet of pasta on top.
• Use your fingers to press the pasta around the filling to form a seal, then cut the raviolis into squares.
• Repeat the process to make the remaining ravioli.
• To cook, bring a large pot of water to a low boil and season with salt. Carefully add the ravioli and cook 2-3 minutes for fresh and 5-7 minutes for frozen.

Makes about twenty ravioli

Chicken Phở

A comforting bowl of Vietnamese chicken noodle soup with tons of fresh garnishes

It's been so warm in L.A. this winter that I was actually thrilled to see that rain was in the forecast for the weekend. We were busy celebrating my husband's birthday on Friday and Saturday, but we cleared all plans on Sunday to enjoy a lazy rainy day at home. Making pho is the ideal activity for such days because the broth needs to simmer for a few hours but the actual active cooking time is very minimal. This recipe comes from The Slanted Door (a renowned Vietnamese restaurant in San Francisco) by way of Smitten Kitchen. Most of the steps and ingredients center around a deeply rich and flavorful chicken broth, which is the backbone of the soup. The broth, shredded chicken, and rice noodles are the only mandatory ingredients in the pho, but it's all about the garnishes. The point is to load up on the garnishes as you eat your way through the soup to preserve the contrast in texture, freshness, and flavor. I personally added in sliced jalapeño, fresh cilantro, fried shallots, and lime juice but included other suggestions below. Have fun personalizing the pho to your tastes and making perfect bites as you go along.

Note: This is a great recipe to make in two steps. The broth can be prepped a day or more ahead of time and stored in the fridge for about a week or the freezer for a couple months. It will be even better to skim the fat off the cold broth.


Related Recipes:
- Lazy Pho with Bok Choy
- Tom Kha Gai Soup
- Chicken Tortilla Soup


Chicken Phở:
Ingredients
- 3 lb. chicken wings, backs, or bones
- 2 large bone-in, skin-on chicken breasts
- 12 oz. rice noodles
- 2 onions, unpeeled and quartered
- 1 knob of ginger, sliced 1/2" thick
- 1/4 c. fish sauce
- 1 tbsp. salt
- 2 tsp. sugar
- 2 star anise (optional)
- 2 cardamom pods (optional)
- 4 cloves (optional)
- 4 large shallots, peeled, thinly sliced, and separated into rings
- canola oil, for frying
- garnishes, such as: lime wedges, sliced jalapeños, cilantro, basil, bean sprouts, sriracha, hoisin sauce

Recipe

• Preheat the oven to 400F.
• Place the ginger and onions on a baking sheet and roast for 30 minutes until a bit charred. Or grill or char them over an open flame.
• Place the onions, ginger, chicken wings, chicken breasts, salt, sugar, star anise, cardamom, cloves, and about 4 qts. of water in a large pot.
• Bring to a boil, lower to a simmer, and cook for 30 minutes, or until the chicken breasts are cooked through.
• Remove the chicken breasts and allow to cool while the stock continues to simmer.
• Shred the breasts, reserving the skin and bones, and transfer the meat to the fridge.
• Add the skin and bones back to the stock and simmer for another 2 hours.
• Strain the stock through a fine mesh sieve or cheesecloth and wipe out the pot. Return the broth to the pot, skim any fat off the top, and add in the fish sauce.
• In a small deep skillet, add in the canola oil to come up about 3/4" and fry the shallots over high heat for 5 minutes, stirring often, until brown and crunchy. Transfer to a paper towel-lined plate.
• Meanwhile, cook the rice noodles in boiling water according to package instructions.
• Divide the noodle among 6 bowls and then top each bowl with some shredded chicken. Ladle the hot broth on top and serve with fried shallots and other garnishes.

Serves six

Lamb Bolognese

This rustic bolognese features hearty pieces of vegetables and ground lamb

It's January and many of us are trying to be healthy, but it's also full-on winter and the cold weather mandates some warm and comforting meals. This hearty bolognese is full of chunky vegetables and meaty pieces of pancetta and ground lamb - it's actually more of a ragu than a sauce. After some initial prep work and browning, the bolognese simmers on the stove to develop and concentrate deep meaty flavor. It's actually even better if it's made ahead, and you can easily make up a batch for dinners later in the week or to freeze. I include directions for serving the bolognese with spaghetti, but if you're looking for a healthier option, it would be just as good over polenta.

Note: I love the flavor of the lamb in this bolognese, but you could substitute it with ground beef for a more traditional sauce.


More Bolognese Recipes:
- The Ultimate Bolognese
- Traditional Bolognese
- Weeknight Bolognese


Spaghetti with Lamb Bolognese:
Ingredients
- 1 lb. ground lamb
- 1 lb. dried spaghetti
- 1 c. canned crushed tomatoes
- 3/4 c. beef stock
- 3/4 c. half and half
- 1/4 c. red wine
- 4 tbsp. butter
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2-3 cloves of garlic, minced
- 2 portobello mushrooms, diced
- 3 oz. pancetta, diced
- 3 sprigs of thyme
- fresh nutmeg
- kosher salt
- ground black pepper
- grated parmesan, for serving

Recipe

• Melt the butter in a large heavy pot over medium heat.
• Add in the pancetta and cook for 5 minutes, or until the fat starts to render.
• Add in the onion, carrots, celery, garlic, thyme, and mushrooms and cook for another 7-10 minutes, or until the vegetables soften.
• Turn up the heat to high, add in the ground lamb, and break up into pieces with a wooden spoon. Season with a couple large pinches of salt and pepper.
• Leave the lamb to brown for a few minutes without stirring, then stir and let it continue to brown until the meat is no longer pink.
• Add in the red wine, scraping any bits from the bottom of the pan. Then add in the tomatoes and beef stock and another pinch of salt and pepper.
• Bring the sauce to a boil, lower to a simmer, cover, and cook for at least an hour. Stir occasionally and make sure it doesn't get too dry (add more stock if needed).
• Remove the lid, stir in the half and half, and continue to simmer for another 20 minutes. Check for seasoning and adjust as needed.
• At this point, bring a large pot of water to a boil, season with salt, and a cook the spaghetti according to package instructions.
• Drain the pasta, reserving 1/4 c. pasta cooking water.
• Toss the pasta, pasta water, and sauce together and serve with grated parmesan.

Serves four-six

Short Rib Pappardelle with Butter & Parsley

Turn leftover short ribs into a comforting bowl of pasta with butter, herbs, and parmesan cheese

If you're making braised short ribs (or any braised beef, for that matter) for a holiday celebration, make sure to make extra so you can turn the leftovers into this quick and comforting pasta. It's easy to get burnt out on weeknight cooking with all the big events going on in December, but making a little extra food for your parties can ensure that you have meals for the next nights covered. This pasta is a perfect way to use up leftover meat and can be cooked in the amount of time it takes to boil water and cook the noodles. The combination of tender braised short ribs, buttered noodles, salty parmesan, and fresh parsley is a decadent meal that won't feel like eating leftovers. It's a great way to indulge over the holidays while still saving time and money.


Related Recipes:
- Traditional Bolognese
- Short Rib & Spinach Lasagna
- Slow-Roasted Short Ribs with Horseradish Gremolata


Short Rib Pappardelle with Butter & Parsley:

• Bring a large pot of water to a boil, season with salt, and add in 8 oz. pappardelle pasta.
• Meanwhile, shred 1/2 lb. braised short ribs into bite-size pieces.
• Add the meat to a small skillet with a 1-2 tbsp. water and a pinch of salt and pepper (if needed) gently heat until warm.
• Cook the pasta according to package instructions and then drain, reserving 1/2 c. pasta cooking liquid.
• Return the pasta to the pot over low heat with 2 tbsp. salted butter, some of the pasta cooking water, and a few grinds of black pepper.
• Toss until the butter melts and forms a sauce, then sprinkle with 1/4 c. chopped parsley and 1/4 c. grated parmesan cheese.
• Add in the short ribs and toss once more, then divide into bowls and sprinkle with a little more parmesan.

Serves two-three

Spaghetti with Tomato, Guanciale, & Chile

A favorite recipe from Tosca Cafe in San Francisco

I was in San Francisco a few weeks ago for work and had a chance to meet up with a good friend for dinner at the recently re-done restaurant, Tosca. Formerly a bar with a colorful reputation, Tosca has been re-imagined as a cozy Italian restaurant by celebrity chef April Bloomfield and has been named one of the best new restaurants in the country by Bon Appetit. Our favorite dish was the bucatini with tomato, guanciale, and chile, so I was thrilled to find the recipe online and make it at home. It's a simple dish, but the combination of spicy tomato sauce, crispy guanciale (salt-cured pork), and perfectly al dente pasta is absolutely delicious and something that pretty much anyone would want to eat. Add a simple green salad and you can have a restaurant-worthy meal on the table in about thirty minutes.

Note: If you can't find guanciale, you can substitute it for thinly-sliced pancetta. If you can find bucatini (I wasn't able to), it will hold the sauce even better than spaghetti.


Related Recipes:
- Weeknight Bolognese
- Chicken Prosciutto Meatballs
- Deconstructed Spaghetti Carbonara


Spaghetti with Tomato, Guanciale, & Chile:

• Dice 1/4 lb. thinly sliced guanciale and add to a large skillet over medium-high heat.
• Cook the guanciale for 10 minutes, or until the fat has rendered and the guanciale is crispy.
• Remove the guanciale with a slotted spoon and keep the fat in the pan.
• Add in 1/2 diced red onion and cook for another 7-8 minutes, or until softened and starting to brown.
• Meanwhile, microwave 1 sprig of rosemary in 20 second intervals until dried, about 60 seconds total.
• Grind the rosemary in a mortar in pestle or very finely chop.
• Add the rosemary powder, 15 oz. can of crushed tomatoes, 1 scant tsp. red chile flakes, a pinch of salt, and all but 2 tbsp. guanciale.
• Bring the sauce to a boil, lower to a simmer, and cook for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, season generously with salt, and cook 1 lb. spaghetti according to package instructions.
• Drain the pasta, reserving 1 c. pasta cooking water.
• Add the pasta and 1/4 c. of water to the sauce and toss to combine, adding more water as needed to moisten.
• Divide the pasta onto plates and top with a generous sprinkle of grated parmesan cheese.

Serves four-five

Butternut Squash Ravioli with Sage & Brown Butter

This recipe uses store-bought ravioli for a quick and easy weeknight meal 

I've been traveling a lot for work, and the days that I am here, I've been so busy that it's tough to spend a lot of time making dinner when I get home. On those nights, I often take some store-bought help to whip up quick meals that require minimal clean up. One of my favorite semi-homemade meals is butternut squash ravioli with sage and brown butter sauce. I take frozen ravioli from the store and then whip up a quick sage brown butter to toss it with after it cooks. It only takes about 10 minutes to make but it tastes delicious. Add a nice side salad or roasted green veg and you have a well-balanced dinner that's faster and healthier than take-out.


Related Recipes:
- Butternut Squash Ravioli with Spinach & Pine Nuts
- Pumpkin & Pancetta Baked Pasta
- Tortellini Borbellini


Butternut Squash Ravioli with Sage & Brown Butter Sauce:

• Bring a large pot of water just to a boil and add in 8 oz. fresh or frozen butternut squash ravioli.
• Cook according to package instructions.
• Meanwhile, meat 3 tbsp. salted butter in a skillet. Allow to foam, then brown and smell nutty.
• Add in 8 fresh sage leaves and let crisp for 1-2 minutes.
• Immediately add in the ravioli and 2-3 tbsp. pasta cooking water.
• Toss together for a minute until the ravioli is coated in the sauce.
• Divide onto plates and sprinkle with grated parmesan cheese.

Serves two

Peanut Noodles with Seared Beef & Veggies

A quick-cooking meal of noodles, vegetables, and beef in a spicy peanut sauce

This Asian-inspired noodle dish is a great one-pot dinner for busy weeknights. Lightly adapted from a recipe in Williams-Sonoma Taste, noodles are tossed with a homemade peanut sauce, crisp-tender carrots and bell peppers, marinated seared beef, and fresh herbs. The dish has a great balance of textures and flavors and can easily stand alone as a one-pot meal. I made the recipe with gluten-free quinoa spaghetti but you could use regular spaghetti or buckwheat soba noodles instead. If you have any leftover peanut sauce, it would make a delicious dipping sauce for grilled chicken or vegetables.


Related Recipes:
- Steak & Shishito Pepper Skewers
- Soba Noodles with Crispy Kale & Coconut
- Steak, Mushroom,  & Brussel Sprout Stir-Fry


Peanut Noodles with Seared Beef and Vegetables:
Ingredients
- 1/2 lb. top sirloin beef, sliced 1/4" thick against the grain
- 6 oz. quinoa spaghetti
- 2 scallions, minced
- 4 carrots, cut into matchsticks
- 1 bell pepper, cut into matchsticks
- 3 tbsp. creamy peanut butter
- 2 1/2 tbsp. low-sodium soy sauce or tamari
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. balsamic vinegar
- 1/2 tbsp. canola oil
- 1 1/2 tsp. sugar
- 1 1/2 tsp. sesame oil
- 1/4 tsp. red chile flakes
- handful of fresh cilantro leaves
- black pepper
- kosher salt

Recipe

• In a food processor, combine the peanut butter, 1 1/2 tbsp. soy sauce, 1 scallion, ginger, balsamic vinegar, 1/2 tsp. sugar, 1/2 tsp. sesame oil, red chile flakes, and 2 tbsp. hot water.
• Blend the peanut sauce until smooth, then set aside.
• In another bowl, combine the beef with remaining 1 tbsp. soy sauce, 1/2 tsp. sugar, 1 scallion, 1 tsp. sesame oil, and a few grinds of black pepper. Let marinate at room temperature for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, season with salt, and add in the spaghetti.
• Cook the pasta according to package instructions, then drain and toss with peanut sauce.
• In another skillet, add canola oil and heat until smoking.
• Cook the vegetables for a minute, until crisp-tender, then add to the peanut noodles.
• Add the beef to the skillet and cook for 2 minutes, or until seared.
• Divide the noodles onto plates and top with the beef and cilantro.

Serves two

Pumpkin & Pancetta Baked Pasta

A creamy, cheesy baked pasta with roasted pumpkin and crispy pancetta

I've had this baked pasta on my saved recipes list at Food52 for years and finally made it for our friends' Halloween party last weekend. It's everything that a baked pasta should be: rich and cheesy with crunchy brown bits at the top and lots of flavor surprises running through each bite. Pumpkin (or butternut squash) gets used twice in the pasta: blended with cream and cheese for the incredible pumpkin cream sauce and diced into chunks for bites of sweet roasted pieces mixed in with the noodles. Pumpkin is inherently sweet, but the mix of salty cheeses and crispy porky pancetta lardons keep the dish feeling savory. It's a great main course for a fall or winter night and travels well for a potluck. I imagine that it would be easy to reheat in the oven if you have leftovers, too.


Related Recipes:
- Baked Mac and Cheese
- Pasta Shells with Corn, Bacon, & Chard
- Baked Penne with Sausage & Broccoli Rabe


Baked Pasta with Pumpkin & Pancetta:
Ingredients
- 1 3-4 lb. cheese pumpkin or butternut squash
- 1 lb. pasta shells
- 1/2 lb. diced pancetta
- 2 c. heavy cream
- 1/2 c. grated mozzarella cheese
- 1/2 c. grated fontina cheese
- 1/2 c. grated parmesan cheese
- 1/4 c. crumbled gorgonzola cheese
- 2 tsp. fresh thyme leaves
- olive oil
- salt
- pepper

Directions

• Preheat the oven to 400F.
• Cut the pumpkin or butternut squash into quarters and drizzle with olive oil, salt, and pepper.
• Roast the pumpkin for an hour, or until tender and caramelized in some places.
• While the pumpkin is roasting, cook the pancetta in a skillet until crisp.
• Scoop out 2 c. of cooked pumpkin and add to a food processor, then roughly chop another 1 1/2 c. of pumpkin. 
• Add the heavy cream to the pumpkin in the food processor and blend to just combine.*
• Increase the oven temperature to 500F.
• Mix the pumpkin cream with the chopped pumpkin, crispy pancetta, mozzarella, fontina, parmesan, gorgonzola, thyme, and a big pinch of salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta for 8 minutes.
• Drain the pasta, then mix with the other ingredients. Pour the pasta into a large baking dish.
• Bake the pasta for another 10 minutes, or until bubbling and brown in some places.
• Let cool slightly before serving.

Serves eight-ten

*Do not over-blend or the cream will whip.

Lamb & Mushroom Lasagna

This hearty lasagna is full of ground lamb, sauteed mushrooms, and three kinds of cheese

We have a friend who usually watches our cats when we're out of town, and her two favorite things to eat are mushrooms and lamb. As payment for cat sitting, we had her over for dinner and served this meaty, mushroomy lasagna. There are three major components of the lasagna: the meat and mushroom tomato sauce, the herbed ricotta cheese blend, and the noodles. The most time consuming part is making the sauce, but it only takes about thirty minutes and you can even do that a day or two in advance and keep it in the fridge until you're ready to use. I like the ease of using no-boil lasagna noodles, but I quickly soak them in hot water before assembling to make sure they get soft enough to eat. I stack the whole thing high so to have three layers of noodles and five of cheese and sauce. The end result is a bubbling and rich lasagna that's full of sautéed mushrooms, ground lamb, and three types of cheese. Leftovers will keep for days and taste even better the second time around.

Note: You can easily sub ground beef or turkey for the lamb in this recipe.


Related Recipes:
- Short Rib & Spinach Lasagna
- Eggplant & Ricotta Roll-ups with Tomato Sauce
- Corn, Zucchini, & Poblano Lasagna


Ground Lamb & Cremini Mushroom Lasagna:
Ingredients
- 1 lb. cremini mushrooms, chopped into bite-size pieces
- 1 lb. ground lamb
- 1 lb. grated mozzarella cheese
- 1 lb. ricotta cheese
- 1 c. grated parmesan cheese
- 3/4 lb. no-boil lasagna noodles
- 28 oz. can crushed tomatoes
- 6 oz. can tomato paste
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- handful of chopped parsley
- handful of chopped basil
- pinch red chile flakes
- kosher salt
- ground black pepper

Recipe

• Heat a pot or small dutch oven over high heat and add in 1 tbsp. olive oil until just starting to smoke.
• Add half the mushrooms to the skillet and cook, stirring once or twice, until browned, about 4 minutes.
• Remove the mushrooms from the pot and set aside on a plate. Add in more olive oil and the remaining mushrooms and repeat.
• Add in another tbsp. olive oil to the pot and add in ground lamb and a very large pinch of salt and pepper.
• Cook the lamb, breaking it up with a wooden spoon as it cooks, until no longer pink.
• Add in the garlic and cook for 30 seconds.
• Add in tomato paste and stir to combine. Cook for 2-3 minutes until it turns a rusty color.
• Add in crushed tomatoes, the mushrooms, red chile flakes, and a very large pinch of salt.
• Bring the sauce to a boil, lower to a simmer, and cook for 20-30 minutes, or until thickened.
• Preheat the oven to 375F.
• Soak lasagna noodles in a bowl of hot tap water.
• In a bowl, combine ricotta cheese, parmesan cheese, parsley, basil, and a big pinch of salt and pepper.
• To assemble the lasagna, ladle a small amount of the sauce into the bottom of a large baking dish, then top with a layer of noodles, a layer of the ricotta mixture, a layer of the sauce, and a layer of mozzarella. Repeat another three times, ending with a layer of sauce and mozzarella.
• Bake for 30 minutes, or until the cheese is melted and bubbling.
• Cool for 10-15 minutes, then cut into pieces and serve.

Serves eight

Linguine & Clams

The classic Italian dish linguine con vongole, or pasta with steamed clams

Linguine and clams, done right, is one of my favorite dishes of all times. The concept is very simple: pasta tossed with clams that have simmered in a garlicky white wine sauce. It's quick, easy, and cheap enough to make on any weeknight, but it's still fancy enough to serve for a date or dinner party. The best version I ever ate was on our honeymoon in Venice (see more details here), where we had it as a lunch special at a small neighborhood restaurant. The key is to make sure that everything is well seasoned. Season your pasta water with a lot of salt - it should taste like salt water - it will season the linguine as it cooks and it also add flavor to the sauce at the end. Scrub your clams well and rinse them under cold water for a few minutes to make sure no grit ends up in the final dish. Other than those details, it's a super simple dish that's great to enjoy for lunch or dinner with a cold glass of white wine.


More Clam Recipes:
- Springy Linguine & Clams
- Roasted Clams with Favas & Sherry
- Malaysian Black Pepper Clams


Linguine & Clams (Linguine con Vongole):

• Wash and scrub 2 1/2 lbs. littleneck or manila clams and discard any that are open.
• Bring a large pot of water to a boil, season generously with salt, and cook 1 lb. linguine pasta until al dente.
• Meanwhile, heat 2 tbsp. olive oil in a large skillet over medium heat.
• Add in 3 cloves minced garlic and a large pinch of red chile flakes. Cook for 30 seconds, or until fragrant but not brown.
• Add in the clams, 1/2 c. dry white wine, and a pinch of salt. Cover with a lid.
• Cook for 5-7 minutes, or until the clams open and the wine has reduced by half.
• Drain the pasta, reserving 1/2 c. pasta cooking water.
• Add the pasta to the pot with the clams, some of the pasta water, and 2 tbsp. cold butter.
• Turn off the heat and toss until the butter melts. Add more water as needed to moisten.
• Check for seasoning and add more salt if needed.
• Divide onto plates and serve.

Serves four

Bowtie Pasta with Sugar Snap Peas, Ricotta, & Lemon

This one-pot vegetarian pasta proves that simple food is often the best food

Whenever I meet new people and they find out that I have a blog, their first question is always "What's your favorite thing to cook?" and the answer is never easy. My favorite thing to cook is not always my favorite thing to eat and my tastes are always changing. On a chilly winter day, my favorite thing to cook is probably a big pot of soup or a braise in my Le Crueset dutch oven. But on a weeknight in the middle of summer? I want to cook whatever is quick and easy and doesn't leave a big mess in the kitchen. Enter this recipe for bow ties with sugar snap peas, ricotta, and lemon, which I adapted from Smitten Kitchen. It's a complete one-pot dish, meaning that the pasta and the vegetables cook together in the same boiling water, then are drained and returned to the same pot to be tossed with some cheese and lemon and herbs. I did go to the extra step and made my own homemade ricotta the night before and I think it was well worth the effort for the extra richness it added to the dish. But if you want to make the dish tonight or don't feel like making your own cheese, just buy some good quality full-fat ricotta from the store and you can have this dinner on the table in about fifteen minutes.


More One-Pot Pasta Recipes:
- Pesto Orecchiette with Chicken, Peas, & Fava Beans
- Cajun Chicken Pasta
- Corn, Arugula, & Mascarpone Orecchiette


Bowtie Pasta with Sugar Snap Peas, Ricotta, & Lemon:

• Bring a large pot of water to a boil and season with salt.
• Meanwhile, de-string 12 oz. of sugar snap peas and slice into 1/2" pieces.
• Add 1/2 lb. of bow tie pasta* to the water and cook for 2 minutes less than the package directs.
• Add in the sugar snaps and cook for another minute.
• Drain the pasta and peas, reserving 1 c. pasta cooking water.
• Add the pasta, peas, a splash of olive oil, and a pinch of salt and pepper to the pot over medium-high heat.
• Cook for a minute and stir often.
• Turn off the heat and add in the zest of 1/2 lemon, the juice of 1/2 lemon, 1/4 c. grated parmesan cheese, and 3/4 c. fresh ricotta cheese in spoonfuls all over the pasta.
• Lightly toss but don't fully combine the ricotta.
• Divide onto plates and garnish with minced parsley and more grated parmesan.

Serves two-three

*Called farfalle pasta.