This pasta is all about bringing the most flavor out of a few ingredients. To confit the cherry tomatoes you cook them slowly over low heat, as this preserves them but also gives them incredible flavor.
This is the classic “chicken and dumplings” dish reinvented. My recipe calls for roast chicken with crispy skin served with gnocchi and creamy reduced chicken broth for some upscale comfort food.
The vodka is used to bring out the flavors of the tomato in the sauce while also acting as an emulsifier to keep it all together.
Udon noodles are thick Japanese wheat noodles that are soft and chewy and can be found at Asian markets.
I love coming home on a chilly day and making this warming and “not entirely bad for you” seasonal dish that is filled with collard greens, mushrooms, Italian sausage and Parmesan.
This gnocchi is warm and inviting with flavors of roasted and slightly caramelized butternut squash, pancetta, and is topped with brown butter sauce and sage.
Pad Thai is a delicious noodle dish similar to a stir-fry that is coated in a sweet and sour sauce and served with shrimp (or tofu or chicken) as well as bean sprouts and peanuts.
This pasta dish is inspired by a meal that I had in Nashville at Rolf & Daughters. This recipe uses crème fraîche rather than heavy cream for a rich velvety alfredo sauce with a slightly tangy flavor.
The base of this fresh and creamy sauce is similar to an alfredo sauce except that it is made from pureed corn and a little cream and Parmesan cheese. I love using corn as much as I can when it’s at its peak during summer months.
This pasta salad is a great addition to your summer recipe repertoire as it can be served cold or at room temperature. It is lighter than your typical pasta salad - it is made with vinegar mixed with mayonnaise and it is versatile in that it is a good way to "repurpose" the previous night's grilled vegetables.