Most people know avgolemono as a lemony Greek chicken-and-rice
Can’t find poblano chiles? Use green bell peppers instead, and spice up the sauce with minced jalapeño chiles or 1/4 cup prepared green salsa.
For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
Cooking butter until it browns is unbelievably easy and adds a nutty, sophisticated flavor.
Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto. If storing pesto in the fridge, top the sauce with a thin layer of olive oil to preserve its bright-green color.
This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.
The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
This is a simplified version of a classic Sicilian recipe. Ricotta salata is a sheep’s milk cheese that’s used in Sicilian pasta dishes the way Parmigiano-Reggiano is used elsewhere in Italy. If you can’t find ricotta salata, substitute crumbled or diced feta cheese. Mezzi rigatoni is a half-length version of traditional rigatoni.
In this recipe, bok choy is sautéed like Swiss chard, then folded into pasta, Italian-style. For the best texture, choose larger bunches of bok choy, which will remain crisp-tender after cooking.
This dish is worth a trip to a gourmet shop or Italian market to find an out-of-the-ordinary pasta such as fusilli col buco. Liquid served from braising vegetables makes a light, brothy sauce for the noodles. If you prefer your pasta on the drier side, don’t add all the braising liquid when stirring the vegetables into the pasta.