How To Make The Best Homemade Pasta
Food editor Kristen Eppich shares expert tips.
Standard pasta makers don’t come with a pappardelle cutter, but it’s simple to cut your pasta sheet into strips by hand.
Fresh Pasta Dough Recipe
This dough can also be made using a food processor.
Shrimp And Lobster Ravioli In Lemon Cream Sauce
A shortcut for this recipe is to purchase frozen lobster meat for the filling; be sure to squeeze out any excess water after thawing.
Pasta Rags With Pan-Roasted Mushrooms And Miso Butter
The reserved pasta cooking water is the secret to emulsifying the sauce. Be sure to use unsalted butter, as miso is inherently salty.
Fresh Spaghetti Stir-Fry
Finer noodles, like spaghetti, are the most susceptible to sticking together — once cut, toss in flour before spreading on baking sheet to keep from clumping.
Ask A Chef: Jamaican Peppa Shrimp And Pineapple Skewers
Chef Craig Wong of Patois shares his recipe for Jamaican Peppa Shrimp And Pineapple Skewers. Q: “I love visiting Patois when I’m in Toronto because of their bold, unexpected flavors. Their Jamaican Peppa Shrimp and Pineapple Skewers are fiery and tender with a hint of sweetness from the pineapple. I’d love to…
These Nordic Treat Recipes Are Perfect For Easter Brunch
As much a treat for the eyes as it is for the taste buds, Bakeland brings the beauty of nature to your dessert plate. Inspired by the changing seasons, the cookbook celebrates the flavors and colors of spring, summer, fall and winter. Marit Hovland, the Norwegian baker and photographer behind the popular…
Cardamom Macarons With Blueberries And Cream Cheese
Try this recipe for Cardamom Macarons With Blueberries And Cream Cheese from the cookbook Bakeland. The bright color of the blue anemone, common in Norway in the spring, is a lovely sight on the otherwise brown forest floor. The petals are usually royal blue or purple, in stark contrast to the…
Apricot Coconut Chocolate Cake
Try this recipe for Apricot Coconut Chocolate Cake from the cookbook Bakeland. Covered in green coconut grass and white anemones made from puffed rice, this cake will remind your guests of spring. The apricot filling makes the cake extra moist.
Sesame-Ginger Buns With Lemon Icing
Try this recipe for Sesame-Ginger Buns With Lemon Icing from the cookbook Bakeland. Can you see the yellow glow when you hold a buttercup flower under your chin? If so, you’ll probably love these buns, filled with butter, sesame seeds, and ginger. They’re extra tasty topped with a bright lemon icing.
Get 3 Spectacular Salad Recipes From The Cookbook Saladish
Touted as the woman who created the kale salad two decades ago at The City Bakery in New York, Ilene Rosen certainly knows her leafy greens. In Saladish, she continues her commitment to all things vegetal with salad recipes that are all about layers of flavor, contrasting textures and plenty…
Charred Squash With Spicy Cucumbers
Try this recipe for Charred Squash With Spicy Cucumbers from the cookbook Saladish. Here’s a recipe for a medley of summer squashes for those days when it’s impossible to choose just one. Gochujang and Korean chile paste adds savory heat, while the cucumbers spiked with gochugaru (chile flakes) cool and tingle…
Tofu Shirataki Noodles With Spicy Thai Basil Pesto
Try this recipe for Tofu Shirataki Noodles With Spicy Thai Basil Pesto from the cookbook Saladish. The classic Italian pasta-and-pesto template is made new with Thai basil and peanuts, shirataki noodles, and funky dried shrimp. You’ll find the noodles next to tofu products in the refrigerator case in Asian markets and…
Yellow Beets And Harissa Onions
Try this recipe for Yellow Beets and Harissa Onions from the cookbook Saladish. Spicy burnished onions contrast vividly with mild golden beets in this unusual dish, which is finished with a splash of lemon and fresh dill.