Star chef Mario Batali's outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, Broccolini and shavings of ricotta salata cheese.
Ingredients
These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.
Barley is a tragically overlooked grain. Available in nearly every grocery store across the country it is the essence of simplicity -- toothy, rustic nutty and delicious. In this version, you boil the barley as you would pasta, in a generous amount of salted boiling water. While we prefer it with a little bit of firmness, you can keep cooking it until it reaches the texture you prefer.
Some soups demand a fireside, others require a summer afternoon. This soup defies seasons, and tastes just as delicious in the spring as in the winter. Perfect for dipping into with a hunk of brown bread or satisfying alone. The addition of whole peas and pecorino at the end makes for a satisfying sweet/salty finish. Plus, even Daniel made it through half a bowl before realizing Split Peas are still peas.
Ingredients
Asparagus take to the easiest kind of cooking. A few minutes in boiling water turns them tender with a little crispness still intact, then it's a case of how you want to flavor them.
The trifle needs to be done a day ahead.
If you can get dandelion leaves when they’re tiny and in their first flush of green, they are wonderfully tart, with just a nip of bitterness. That’s when they’re meant for the salad bowl.
It's a pleasure to sink your fork into during brunch, lunch, or dinner.