Spaghetti al Mascarpone

Spaghetti al Mascarpone Adapted from Giuliano Hazan’s “Thirty Minute Pasta” 8 oz spaghetti (or, in this case, fettuccine) 4 tablespoons mascarpone 3 tablespoons grated Parmigiano-Reggiano cheese (about 1/2 oz), plus additional 1 egg yolk* salt pepper Fill a large pot with water and bring to a boil. Meanwhile, stir together the mascarpone, Parmigiano-Reggiano cheese, and … More Spaghetti al Mascarpone


Chilaquiles Serve these with scrambled eggs and frijoles for a savory, filling brunch or lunch. Accompany with guacamole, crema mexicana*, salsa, and thinly sliced cabbage. 12 corn tortillas, preferably stale, cut into 1 inch strips or large wedges mild oil for frying 6–8 dried guajillo chiles 2 large roma tomatoes 3 cloves garlic, peeled and … More Chilaquiles

Cherry Clafoutis

Cherry Clafoutis adapted from the Larousse Gastronomique Some recipes recommend cooking the cherries with a little bit of sugar before putting them in the pie dish; I think that would have resulted in overcooked cherries, but it might be necessary if your cherries are not nice and sweet. Also, feel free to pit your cherries … More Cherry Clafoutis

Za’alouq (Moroccan Eggplant Purée)

Za’alouq (Moroccan Eggplant Purée) 1 pound eggplant 1 pound fresh tomatoes 4 teaspoons salt, divided 5 cloves garlic ¼ cup cilantro, chopped ¼ cup parsley, chopped olive oil 1 tablespoon ground cumin ½ teaspoon paprika pinch cayenne ¼ teaspoon ground pepper 2 teaspoons lemon juice Peel eggplant, if desired (I usually peel half), cut into about 1-inch … More Za’alouq (Moroccan Eggplant Purée)