For our 150th issue, we've compiled an epic list of what we consider to be the 150 all-time classic recipes. From Korean chap chae to chocolate-chip cookies, every one of them is a must-try, but four of them—scallion pancakes, risotto alla milanese, pork laab, and our cover star, Pasta Primavera—also fall under the category of must-watch.
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Perfect for Halloween or any other chilly autumn night, this festive and hearty menu is all about celebrating pumpkin season. Begin and end the night with bourbon and pumpkin—first in a pumpkin old fashioned cocktail and later in a decadent mousse—and in between, enjoy delicate pumpkin raviolis, tender braised lamb shanks, and more.