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10/25/2009
Balsamic vinegar adds a nice hint of acidity and complexity to comforting baked spaghetti.
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Source: Coconut & Lime
10/25/2009
Lovely sweet potato gnocchi pair well with the acidity of a savory tomato, caper, and sausage sauce. Continue...
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Source: Vanilla Garlic
10/22/2009
Prosciutto adds saltiness and crispy bread crumbs add crunchiness to this easy pasta dish.
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Source: Chow
10/20/2009
With a pumpkin filling and black squid-ink pasta, simple ravioli transforms into an appealing Halloween dish that grown-ups can enjoy in between visits from trick-or-treaters. Continue...
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Source: Tony Tahhan
10/19/2009
Peppers and Pasta Lael Hazan
Sant'Erasmo, a small island in Italy's Venetian lagoon, is known by the locals as the "vegetable garden of Venice." Thanks to the unique characteristics of its sand-and-clay soil, the prized produce cultivated there is particularly toothsome. Continue...
10/18/2009
With crispy pancetta adding loads of rich pork flavor, and sliced tomatoes lending bright acidity, you don’t need to have children to enjoy this sophisticated version of macaroni and cheese. Continue...
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Source: What's Cookin' Chicago
10/12/2009
Quickly steamed broccoli is pureed with feta, Parmesan, and pine nuts for a smooth sauce or spread that is ideal tossed with pasta or quinoa, or even topping toasted crostini. Continue...
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Source: Kitchenist
10/06/2009
On their 170 acres, Michael Hoffman and his wife, Linda, grow a small amount of vegetables, herbs, flowers, and cultivated mushrooms with a keen sense of attention and appreciation for each plant. Continue...
10/01/2009
Parmesan, provolone, and basil stuffing help a sometimes lackluster skirt steak come to life. Cooked in a tomato mushroom sauce, the steak becomes a fantastic topping for pasta. Continue...
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Source: Sass and Veracity
09/28/2009
Sausage and sage give penne pasta a hearty flavor, and the addition of just a little cream at the end makes the sauce rich but not too heavy. Continue...
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Source: Amanda's Cookin'
09/24/2009
Any ingredient that's braised in red wine, vegetarian or otherwise, makes it rich and luscious. Here, mushrooms are slowly cooked in wine and then spooned over top of pasta for a satisfying dinner. Continue...
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Source: Two Spoons
09/18/2009
Fall is just about here, but we don’t have to say good-bye to grilling yet. You can make this rich Bolognese sauce with a tender, slow-cooked roast in a Dutch oven set right on the grill. Continue...
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Source: Big, Bold, Beautiful Food
09/14/2009
From spaghetti alla carbonara to linguine bathed in pesto, here are 20 of our favorite recipes.
09/14/2009
This recipe for farfalle with chicken and mushrooms utilizes many items you probably already have in your pantry, making it easy to whip up on a weeknight. Continue...
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Source: Elly Says Opa
09/08/2009
From heirlooms to herbs, fingerling potatoes to wild fiddleheads, Mike Kokas and Jan Greer farm with a passion for great food. Paisley Farm, their 25-acre spread in Tivoli, New York, grows specialty produce, which Jan likes to can at peak season. Continue...
09/08/2009
The simplest of pastas, this dish complements the flavor of fresh tomatoes with just garlic, basil, and extra virgin olive oil.
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Source: Serious Eats
08/29/2009
We love the added kick arugula gives this light and summery pasta. Continue...
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Source: La Tartine Gourmande
08/25/2009
While the tomatoes are popping off the vines at Added Value this summer, simple greens like Swiss chard are easy to grow and require less sunlight, making it the perfect city plant. Continue...
08/18/2009
Living in Bangkok, I've come to learn that pad thai—one of the most frequently ordered dishes at Thai restaurants in North America—is oftentimes disappointing as a street food. But Austin Bush, who is Bangkok's best street food scribe, recently discovered a satisfying version that appealed to me presentation-wise. Continue...
08/17/2009
Farro is an endearingly nutty, chewy, and adaptable whole grain that I love to work into picnic and potluck-style salads. Continue...
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