Pasta

Tuscan Sausage Paccheri
Tuscan Sausage Paccheri

Tuscan Sausage Paccheri excerpted from The Monday Pasta Club: 60 pasta recipes for every occasion by Ed Barrow. Photography by Ola O. Smit.

The Monday Pasta Club: 60 pasta recipes for every occasion by Ed Barrow

Delicious pasta dishes that suit every occasion, from speedy 10-minute recipes with few ingredients, to those that take a little more time.

Every Monday at 5pm, The Monday Pasta Club posts a new recipe to its followers. Each one celebrates pasta’s versatility, not just in terms of the ingredients it goes with, but also how long a dish takes to cook. The cookbook includes some fan favourites along with brand-new recipes, all packed with flavour and easy to create.

Organized so that readers can find something suited to both their time limit and budget, the chapters each include 5 vegetarian, 5 fish and 5 meat recipes. From a super speedy Pistachio & Parsley Pesto pasta, to dishes that take a little longer such as Sea Bass, Chilli and Lime Spaghetti and slow cooked treats such as Lamb and Rosemary Pappardelle, all of the recipes are delicious, easy-to-follow and celebrate the joy of pasta.

The Monday Pasta Club: 60 pasta recipes for every occasion by Ed Barrow is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

Tuscan Sausage Paccheri

It takes only a handful of ingredients to make this creamy, rich bowl of pasta. Using sausage meat in the ragù means there is already real flavour and depth to the base of this sauce.

150g (5½oz) paccheri olive oil, for frying (more…)

Kimchi Mac & Cheese
Kimchi Mac & Cheese

Kimchi Mac & Cheese excerpted from Banchan: 60 Korean American Recipes for Delicious, Shareable Sides by Caroline Choe. Photography by Ghazalle Badiozamani.

Banchan: 60 Korean American Recipes for Delicious, Shareable Sides by Caroline Choe

Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it’s time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe.

Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavour can be found in small bites:

  • Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch.
  • Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of.
  • Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping.
  • And, of course, a favorite: Kimchi! Use Mom and Dad’s Kimchi, a favorite recipe passed down through Caroline’s family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish.

With tips on stocking a Korean American pantry and ideas for making banchan into a meal—add to a quiche, wrap in a kimbap, pile on a sandwich—Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing. (more…)

One-Pot Chicken & Saffron Orzo
One-Pot Chicken & Saffron Orzo

One-Pot Chicken & Saffron Orzo excerpted from Tony Tan’s Asian Cooking Class by Tony Tan. Photography by Mark Roper.

One-Pot Chicken & Saffron Orzo

An Asian cookbook written with fresh eyes by an author whose soul lies in Asia but who has adopted techniques and ingredients from the west that endear his recipes to cooks everywhere.

Structured by food type – from meat, poultry and seafood to vegetables, and dumplings – Tony Tan’s Cooking Class takes readers through the fundamentals of more than 100 beloved dishes, many core to the canon, others dishes that he has made his own. Tan shares insights on the key building blocks, from the art of the wok to understanding the role of oils and fats to noodles 101 and the essential pantry. Beautifully photographed, thoughtfully illustrated and evocatively written, this is the essential book for a new generation on the essential foods and techniques of Asian cuisine from a beloved teacher, cook, writer and respected expert.

Tony Tan’s Asian Cooking Class by Tony Tan is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

 

 

One-Pot Chicken & Saffron Orzo

If it’s not already evident by the number of rice recipes in this cookbook, I cook rice a lot. But when I want a pleasant change, one of my favourite carbs to cook is orzo. It absorbs flavour like a sponge, and when cooked with the right liquid ratio, it can be silky smooth and pleasant to eat. (more…)

Pasta Al Forno
Pasta Al Forno

Pasta Al Forno excerpted from The Italian Family Kitchen: Authentic Recipes That Celebrate Homestyle Italian Cooking by Eva Santaguida. Photography by Elysa Weitala.

The Italian Family Kitchen: Authentic Recipes That Celebrate Homestyle Italian Cooking by Eva Santaguida

Learn the secrets of authentic Italian home cooking, passed down through the generations with love, and embrace a passion for good food as you cook your way through 100 comforting recipes.

Distilling the episodic knowledge Eva Santaguida and Harper Alexander share on their popular Italian cooking YouTube channel, Pasta Grammar (@PastaGrammar), The Italian Family Kitchen shares how to make uncompromisingly authentic Italian recipes while also putting the food into the greater context of the Italian culinary landscape.

Learn how to make favourite classics, discover new and surprising dishes, acquire hands-on Italian kitchen skills, get actionable tips on how to source the right ingredients or find substitutes, and learn how to put it all together into memorable, lifestyle-fitting meals. ​In The Italian Family Kitchen you’ll find:

  • 100 straightforward, delicious, and comforting recipes from all over Italy
  • Recipes organized by course, including Fritti (fried appetizers and street food), Bread and Pizza, Ragù, Pasta, Riso (rice), Secondo (second courses), Contorno (side dishes), and Dolce (desserts) ​
  • Basic recipes for making fresh egg and semolina pastas, potato gnocchi, simple tomato sauce, and besciamella
  • How to stock your Italian kitchen​
  • Stunning photography throughout​

Experience the real food of Italy, just as a lucky guest would witness in a family kitchen in Italy. (more…)

Potato Gnocchi with Fontina, Chives, and Crispy Shallots
Potato Gnocchi with Fontina, Chives, and Crispy Shallots

Potato Gnocchi with Fontina, Chives, and Crispy Shallots excerpted from The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant by Nick Curtola, Gabe Ulla and James Murphy. Photographs copyright © 2024 David Malosh.

The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant by Nick Curtola, Gabe Ulla and James Murphy

The highly anticipated cookbook from the Michelin-starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award–winning wine director Justin Chearno, and co-author Gabe Ulla.

Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Times is about more than just amazing food.

The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen.

Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States—not to mention a global reputation as a must-visit destination in New York City. Of Curtola’s food, New York Times restaurant critic Pete Wells wrote, in a glowing review, “The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you’re wondering why this sausage or that pickle is the best thing you’ve tasted in ages.”

In the acclaimed restaurant’s debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola’s writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno’s fellow horsemen Christina Topsøe and Randy Moon. (more…)

Messy Sausage Pasta
Messy Sausage Pasta

Messy Sausage Pasta excerpted from Country Comfort: Hearty, wholesome meals in minutes by Hari Beavis. Photography © 2024 Dan Jones

Country Comfort: Hearty, wholesome meals in minutes by Hari Beavis

The debut cookbook from TikTok and Instagram sensation Hari Beavis. Wholesome, hearty, delicious meals that feel like a hug without the hassle.

Country Comfort contains 90 recipes for quick and easy comfort food, inspired by country living. Each chapter is organised by time – Comfort in 10, 20, 30 or 40 minutes – with a baking chapter at the end for that special treat.

You’ll find delicious quick bites such as Honey-Kissed Camembert and One-Pan Salmon Orzo, and recipes which take a little bit more time, but are totally worth it such as Mushroom and Prosecco Risotto and Butter Chicken Pie. There are plenty of easy wins including Leftover Roast Dinner Hotpot and ‘Wellies Off; Traybake In’, plus a host of moreish bakes from Almond Bundt Cake to Traditional Tiffin.

Every recipe comes with a list of swaps and additional options, so you’ll be able to create a tasty fix for every occasion.

Country Comfort shows you how to create wholesome meals that have been perfected through generations of love and warmth –  the ultimate crowd-pleasing cookbook. (more…)

Spaghetti Puttanesca
Spaghetti Puttanesca

Spaghetti Puttanesca excerpted from MILK STREET NOODLES by Christopher Kimball. Copyright © 2023 by CPK Media, LLC. Photograph by Connie Miller of CB Creatives.

Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen by Christopher Kimball

It’s time to twirl and slurp bowls of pasta, ramen, spaetzle, lo mein, and more with 125 recipes for noodles from around the world, from the James Beard Award-winning team at Milk Street.

Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta.

  • In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and more satisfying than what we knew.
  • In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and effort.
  • And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta

The world of noodles also includes cool salads, steaming soups, plump dumplings and bowls of well-sauced shapes of all kind. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. (more…)

Seafood Fettuccine
Seafood Fettuccine

Seafood Fettuccine excerpted from Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari. Photography by Jon Adrian.

Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari.

The Okanagan, Similkameen and Thompson Valleys in British Columbia are known to produce some of the most outstanding wines in the world. But the region is also emerging as an exciting culinary scene. Inspired by the Interior’s organic farming and sustainable agriculture, the region’s chefs are quietly bringing world-class techniques to the table, taking the golden beets, tomatillos, wild mushrooms, haskap berries and everything that grows so abundantly in every micro-season and transforming it into the kind of meals that would tickle a food critic’s palate.

Okanagan Eats is a deep dive into this dynamic food region where locality is the name of the game. From a summer heirloom gazpacho to wine-braised short ribs, an orchard salad to a decadent brownie trifle, there is something delicious to suit every taste. While the recipes are chef-driven, they are intended for home cooks and designed to be uncomplicated and fuss-free.

Each recipe includes a suggested drink pairing, reflecting the spirit of collaboration championed by the community. Baked Brie with Haskap-Jalapeño Jam pairs beautifully with Fitzpatrick Family Vineyard’s Fitz Crémant sparkling wine. Duck and Waffles for Sunday brunch is made more decadent accompanied by Hillside Winery’s Syrah. And for the Big Ole Yorkie Bowl, Crannog Ales’s Back Hand of God Stout is the only way to go. (more…)

Spaghetti with Roasted Cherry Tomato Sauce
Spaghetti with Roasted Cherry Tomato Sauce

Spaghetti with Roasted Cherry Tomato Sauce Excerpted from Lidia’s From Our Family Table To Yours by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2023 Tutti a Tavola, LLC. Photographs by Armando Rafael.

Lidia's From Our Family Table to Yours: More Than 100 Recipes Made with Love for All Occasions: A Cookbook by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Nothing brings a family together like food. And no one knows food like Lidia Bastianich. In this inviting, deeply personal new cookbook, she shares the dishes she cooks for those she loves the most. This is the first book Lidia has written since the death of her mother, Nonna, who was beloved not just by Lidia’s family but by millions of cookbook and TV fans. With all the family stories and passed-down recipes, in many ways, this book can be seen as a tribute to Nonna.

Here are the traditional recipes that graced Lidia’s table as a young girl (Prosciutto and Onion Frittata, Rigatoni with Sausage and Cabbage, and Four-Cheese Baked Macaroni) alongside the new creations (Sweet Potato Chickpea Gnocchi with Gorgonzola, Cheesy Baked Chicken Wings) that she makes for her children and grandchildren today. Bringing together more than a hundred delicious, flavourful, and easy-to-make Italian recipes, From Our Family’s Table to Yours is a celebration of the dishes Lidia’s family turns to over and over—and yours will, too.

Lidia’s From Our Family Table to Yours is the next best thing to a seat at Lidia’s kitchen table, with more than a hundred recipes, including: (more…)

Farfalle with Ham, Mushrooms, and Peas in Creamy Fontina Sauce
Farfalle with Ham, Mushrooms, and Peas in Creamy Fontina Sauce

Farfalle with Ham, Mushrooms, and Peas in Creamy Fontina Sauce excerpted from Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun by Frances Mayes and  Susan Wyler. Photographs copyright © 2023 Steven Rothfeld.

Pasta Veloce: Irresistibly Fast Recipes from Under the Tuscan Sun by Frances Mayes and  Susan Wyler

Frances Mayes is known for transporting readers to the charming Italian countryside in her bestselling books. In Pasta Veloce, Mayes and veteran food editor Susan Wyler take us there us by sharing 100 under 30-minute pasta recipes, inspired by their time in Italy. These well-loved recipes blend traditional Italian technique with magic from the Mayes and Wyler home kitchens where experiments are always in progress.

Pasta is the most versatile food on earth. And if you do it right: fast! Pasta Veloce offers a multitude of under 30-minute, luscious recipes, all accompanied by Mayes’s evocative text. While there are numerous pasta cookbooks, few feature a true Italophile’s passion and eye for detail that can get a dish to the table in, as Mayes describes, “the time it takes to boil water.” From a Tagliatelle with Duck Confit, Chestnuts, and Coffee Reduction to a glittering Capellini with Golden Caviar to the perfect vodka sauce, Pasta Veloce is your guide on those nights when you’re ready to skip the whole production of it but still want to eat like royalty in a rustic Italian village. (more…)