Recipe: Mint Pappardelle with Morels from Marc Vetri's JBF Award–Nominated "Mastering Pasta" Cookbook

Photo: Ed Anderson

 

JBF Award winner Marc Vetri has a noodle for noodles. The pasta professional has won accolades and leagues of fans for the vibrant regional Italian cooking at his Vetri Family restaurant group in Philadelphia, and recently divulged his dough dos and don’ts in his new cookbook, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, which was written with David Joachim and nominated for the JBF Award for Cookbook: Single Subject. Covering over 30 types of pasta dough from egg yolk to flavored pastas like this perfect-for-spring Mint Pappardelle with Morels, Vetri’s tome traverses the Italian culinary landscape, providing both traditional and innovative takes to ensure that home cooks always have a pot of boiling water on the stove.... Read more >

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Recipe: Fabio Trabocchi's Bucatini with Sardines, Almonds, and Dill

 

James Beard Award winner Fabio Trabocchi of Washington, D.C.'s Fiola proves that fish from a tin has much more potential than a tuna fish sandwich in this salty, savory pasta. He infuses olive oil with garlic, then builds flavor with Espelette, chives, and tomato-packed sardines. The final result is a light yet rich sauce with layers of briny and herbal depth. Top it off with crunchy Marcona almonds and fresh dill, and you have yourself an easy pasta dinner. As always, it's important to salt the pasta water, because, as Trabocchi says, it's the only opportunity to properly season the pasta. For lighter sauces such as this one, go heavier on salting the boiling water, as opposed to the seasoning the finished dish.

 ... Read more >

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Recipes: It's Valentine's Day and You Should Go For It

 

A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.... Read more >

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JBF Trip Planner: Milan

 

If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. Below, our executive vice president (and resident globe-trotting gourmand) Mitchell Davis shares his absolute must-eats in Milan for this special international installment.

 

Just because Expo Milano 2015 is over doesn’t mean you should take Milan off your list of places to visit. In the wake of last year’s World's Fair, the design capital of Europe has been reinvigorated with new contemporary art museums (Fondazione... Read more >

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What We're Reading This Week

 

JBF Award winner Michael White lays out his pasta commandments. [First We Feast

 

An H5N1 bird flu has struck in France, leading to possible shortage of foie gras. [MUNCHIES

 

Could coffee flour be the key to managing your sugar intake? [Bon Appétit

 

Starbucks pulls the plug on their Teavana tea bar experiment. [Grubstreet

 

Tips and tricks to perfect your winter roasting. [... Read more >

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Recipe Roundup: Pasta

 

Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.

 

Pappardelle with Duck and Juniper Ragù

Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.

 

... Read more >

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Beard House Recipe: Giada's Rigatoni with Vegetable Bolognese

 

Rigatoni with Vegetable Bolognese / La Dolce Vita

 

Emmy Award–winning chef Giada De Laurentiis is known for many things: her celebrated Food Network shows, elegant California-inflected Italian cooking, and contagious smile, among them. Now with an eponymous Las Vegas restaurant under her belt, the petite powerhouse’s brand continues to grow ever more fierce—and New York City diners were treated to an evening of Sin City decadence when the celebrity chef brought her iconic fare to the Beard House at the end of last month. 

 

 

The evening... Read more >

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Beard House Highlight: Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata

 

Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata / Delaware Artisan

 

As plunging mercury and brightly colored foliage signal that fall is here in full swing, there’s nothing I crave more than a big bowl of comforting, hearty pasta. Much to my delight, at Bryan Sikora’s recent Beard House dinner, the 2014 JBF Award semifinalist delivered exactly that. For his third course of the evening, the seasoned chef (now at La Fia in Wilmington, Delaware, after stints at two acclaimed Philly restaurants, Django and Talula’s Table) treated guests to a rustic bowl of rabbit ragù with homemade cavatelli. The light-as-air pasta was elevated to new levels by the rich rabbit... Read more >

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Recipe: How to Make Squid-Ink Tagliatelle from Nashville's Rolf & Daughters

 

By Matt Colangelo, Tasting Table

 

Philip Krajeck is the James Beard Award semifinalist of Rolf & Daughters in Nashville and the reason I dream about pasta at night. So when the time came for me to master the art of making fresh pasta at home—a perfect project for the long, cool nights ahead—I knew exactly who to call.

 

When I arrive at the restaurant, in the middle of afternoon prep, Krajeck is waiting for me with a full spread of ingredients: two types of flour, eggs, a bowl of squid ink, a rolling pin, and a hand-cranked pasta machine. With the raw materials for an excellent meal splayed in front of me, I can't help but compliment Krajeck on his Italian cooking—prompting a knee-jerk reaction. "I don... Read more >

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What We're Reading: November 5, 2015

 

This vegan recipe just might make the best chocolate chip cookies out there. [Food52

 

Crack open a can and watch this animated history of beer in America. [FWF

 

JBF Award winner Mark Bittman has landed at vegan meal delivery startup the Purple Carrot. [NPR

 

A look into the rising tide of disordered eating in the restaurant industry. [MUNCHIES] ... Read more >

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