- ground meat
- chopped onion
- cinnamon
- oregano leaves
- fresh spinach
- tomato paste
- uncooked pasta
- garlic powder
- beef broth
- diced tomatoes
- udon noodles or 1/2 lb soba noodles
- canola oil
- dark sesame oil
- honey or 1 tablespoon rice syrup
- grated fresh ginger
- rice vinegar
- servings choice of pasta
- extra-virgin olive oil
- fresh spinach
- vegetable stock
- goat cheese
Serves 4 to 6
For tips on trimming asparagus, see related tip. Campanelle is our pasta of choice in this dish, but farfalle and penne are acceptable substitutes.
- vegetable broth
- water
- minced fresh mint leaves
- minced fresh chives
- finely grated zest plus 2 tablespoons juice from 1 lemon
- extra-virgin olive oil
- red pepper flakes
- campanelle
- dry white wine
- Ground black pepper
Serves 12
One cup of plain yogurt thinned with ½ cup milk can be substituted for the buttermilk. Grate the onion on the large holes of a box grater. The ingredients in this recipe can be reduced by two-thirds to serve 4. For instructions on how to cook the pasta in less water, see Lots of Pasta, Less Water (related).
- Meatballs:
- percent lean ground beef
- ground pork
- minced fresh parsley leaves
- Table salt and ground black pepper
- Sauce:
- extra-virgin olive oil
- red pepper flakes
- dried oregano
- dry white wine
- Table salt and ground black pepper
- spaghetti
- minced fresh basil leaves
- minced fresh parsley leaves
Serves 4 to 6
Let the dish rest briefly before serving so the flavors develop and the sauce thickens.
- shredded fresh basil leaves
- heavy cream
- finely grated zest and 1/4 cup juice from 3 lemons
- Ground black pepper
- spaghetti
Serves 8 to 10
We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim preshredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.
- extra virgin olive oil
- Kosher salt and ground black pepper
- Vegetable Filling
- pepper
- kosher salt
- cornstarch
- heavy cream
- whole-milk cottage cheese
- No-Cook Cream Sauce:
- red pepper flakes
- kosher salt
- extra-virgin olive oil
- chopped fresh basil
- No-Cook Tomato Sauce:
- minced fresh thyme
- no-boil lasagna noodles
- minced pitted kalamata olives
- chopped fresh basil
Serves 2 to 3 as a main dish, or 4 to 6 as an appetizer
For the most accurate measurements, weigh the potatoes and flour. After processing, you may have slightly more than the 3 cups (16 ounces) of potatoes recquired for this recipe. Discard any extra or set aside for another use. Besides the browned butter sauce, try our Gorgonzola Cream Sauce, Parmesan Sauce with Pancetta and Walnuts, and Porcini Mushroom Broth (related).
- Gnocchi:
- russet potatoes
- Sauce:
- minced fresh sage
- lemon juice
- spaghetti
- butter
- parmesan
- salt
- pepper
- egg
- ground beef
- garlic cloves minced
- tomato sauce
- cottage cheese
- mozzarella
- Ground Chuck
- Bow Tie Noodles
- Olive Oil
- Salt
- Garlic Powder
- Mozzarella Cheese
- Sour Cream