I love the pairing of tender lobster meat with succulent and sweet New Jersey corn and tomatoes; it reminds me of our annual lobster boil we do on the 4thof July each year.
While the majority of the ingredients can be found all year round, the shining ingredient, ramps, are only found for a few weeks in the spring.
This pasta combines poached, shredded chicken and sautéed slices of Andouille sausage with a creamy, chicken stock based roux seasoned with an assortment of Cajun spices.
I like to keep my fridge stocked with gochujang so this recipe requires little to no shopping or foresight. Plus most of these ingredients are under $1.00 so it makes for a cheap meal that can feed multiple people.
Dan dan noodles are spicy noodles with pork originating from Chinese Sichuan cuisine.
This pasta is a cheap and easy twist on spaghetti agilo e olio, which translates to garlic and oil pasta. The addition of the anchovy adds a savory, umami element.
My personal mission was to create a comparable sauce to my favorite dish at Carbone that I found myself craving.
Roasted pumpkin is combined with onions, diced tomatoes, honey and a bit of cinnamon for a creamy fall inspired pasta sauce. I add Gorgonzola, a veined blue cheese to add a salty “bite” and offset the sweetness of the pumpkin in the sauce.
This lasagna consists of layers of lasagna noodles, creamy spinach béchamel, beef and veal Bolognese, fresh spinach leaves and Parmesan cheese.
The leeks, shallots and artichokes are slowly simmered and combined with fresh lemon juice to create a bright and citrusy pasta dish perfect for a weeknight meal.