This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
pasta recipes
Pork Blood Pasta
Blutnudeln. Pasta al Sangue. Blood pasta. Yes, it is what you think. And I’ve been wanting to make this macabre pasta for a long time. It was worth the wait.
Pelmeni and the Eating of Bears
It’s spring bear season in many parts of the world. I can think of no better recipe for bear than these pelmeni. No bear? Use any meat.
Ricotta Gnudi with Ramps and Porcini
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.
Morel Tortellini
When life gives you mushrooms, make tortellini out of them. I love these little packets of love, and making them with morels is especially lovely.
Spaghetti with Anchovies
A recipe for spaghetti with anchovies, a take on the classic pasta con le sarde from Sardinia and Sicily. Any small fish works, though.
Squash Gnocchi with Wild Mushrooms
An Italian classic. Squash gnocchi tossed with butter and sage, and, in this case, with wild mushrooms.
Fresh Pea Gnocchi
This is about as springtime as it gets. Fresh garden peas, served with light-as-air gnocchi made with pea puree, tied together with a little butter and cheese. Just a lovely light supper.