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magazine orecchiette with fresh mozzarella grape tomatoes and garlic chives
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Italians do it best: This orecchiette recipe with mozzarella is proof.
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint.
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A lighter than usual pasta dish that leans on Country Crock® Plant Butter with Olive Oil for creaminess and flavor.
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The almond oil in this recipe is so easy to make and also perfect for salad dressings.
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Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.
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A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer’s most prolific vegetable.
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A garlicky pistachio topping takes this sunny summer pasta from good to great.
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Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman carbonara dish.
2.5
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Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.
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Eggs become a silky, creamy sauce when they're tossed with hot pasta. Here, leeks add a nice spring touch to the traditional Roman dish.
3.5
(3.5)
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There are two hits of chile in this dish. It’s used early on to infuse the oil, where it mellows. The sprinkle added at the end is more “precocious,” says chef Philip Krajeck, Rolf and Daughters, Nashville. “It’s not in every bite, but when it hits you, it makes a big impact.”
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