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Fregola Sarda with Clams & Zucchini

on Wednesday, 10 August 2016. Posted in Pasta & Grains, Recipes, Main Course

Fregola Sarda with Clams & Zucchini
This vibrant pasta dish—inspired by the Sardinian classic Fregola con Vongele—is Italian summer in a bowl (close your eyes and you can almost feel the Mediterranean breeze kiss your face). Traditionally, this dish is made with crushed tomatoes, but here we lightened it up with...

Trofie with Pesto, Potatoes & Green Beans

on Wednesday, 10 August 2016. Posted in Pasta & Grains, Recipes, Main Course

Trofie with Pesto, Potatoes & Green Beans
Trofie pasta—a classic cut of Liguria—is traditionally served with nutty basil pesto. Trofie (derived from the Greek word for "nourishment") is one of the most comforting bowlfuls we can think of. In the height of summer, Trofie al Pesto calls out for homemade pesto made with...

Crispy Chicken Thighs with Fattoush Salad & Zahtar

on Tuesday, 19 July 2016. Posted in Salads & Dressings, Recipes, Main Course

Crispy Chicken Thighs with Fattoush Salad & Zahtar
Fattoush salad—a classic Middle-Eastern dish similar to Italian panzanella—is typically made with day-old pita bread and whatever summer vegetables you have on hand. Our version pairs sun-sweet tomatoes, crisp cucumbers, peppery radishes, bright herbs and zahtar-dusted pita chips in...

Crispy Farro Polenta with Fresh Puttanesca Sauce

on Friday, 17 June 2016. Posted in Appetizers & Starters, Pasta & Grains, Recipes, Main Course

Crispy Farro Polenta with Fresh Puttanesca Sauce
We're celebrating first-of-the-season tomatoes with our recipe for Crispy Farro Polenta with Fresh Puttanesca Sauce. This lighter version of the classic Italian sauce pairs sweet cherry tomatoes with hot peppers, capers, olives, basil, extra virgin olive oil and a drizzle of Colatura. Perfetto!...

Pasta Shells with Many Cheeses

on Wednesday, 27 April 2016. Posted in Pasta & Grains, Recipes, Main Course

Pasta Shells with Many Cheeses
Chef Sara Jenkins uses Wild Fennel Pollen—lots of it—every day in her NYC shop Porchetta. It’s an irreplaceable ingredient in her Tuscan-inspired porchetta—roasted pork with crispy skin, highly seasoned with aromatic herbs and spices. But Jenkins, who grew up...

Cacio e Pepe

on Thursday, 18 February 2016. Posted in Vegetable & Side Dishes, Pasta & Grains, Recipes, Main Course

Cacio e Pepe
Cacio e pepe, meaning “cheese and pepper” in Italian, finds its origins in Rome. The sauce is simple—salty Pecorino Romano cheese, spicy black pepper and some of the starchy pasta cooking water—so it's important to source the best ingredients you can. The key here is to...