The sauce that clings to each noodle is luxurious but not too heavy, with a boost of flavor from tom yum paste, a hot and sour blend that includes tamarind, fragrant lemongrass, galangal, chiles, and shallots.. It’s a dish that is comforting and yet, with its many layers of flavor, incredibly complex.

Simmer over moderate heat until combined.Transfer pasta to bowls and garnish with parsley, oregano, a dollop of fresh ricotta (if using), and a drizzle of olive oil.

At Monteverde restaurant in Chicago, chef and owner Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese sauce using chopped cured meats in the base, along with ground beef, onion, tomatoes, chicken stock, oregano, and red wine.The cured meats are inherently salty and so full of flavor that it is unlikely that you will need to add salt to this sauce.Browning the cured meats along with the ground beef allows the flavors to meld, and encourages the formation of a glaze on the bottom of the pan that will give the sauce even more flavor after it is deglazed with the red wine.. Best Pasta Recipes for All Seasons.

This is a great use for.those leftover nubbins of charcuterie.

after a holiday party, dinner party, or any event.

This recipe yields a good amount of sauce; reserve any extra for another use.. Save.This recipe from former F&W editor Kay Chun takes a short rib stew and transforms it into an inspired take on banh mi — and on leftovers.Meyer lemon supremes.

Bring 4 quarts water to a rapid boil in a large pot, and season with 2 tablespoons kosher salt..Meanwhile, heat oil and lemon zest in a large skillet over medium.

Add remaining 3/4 teaspoon salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes.Let simmer 2 minutes.. Cook pasta in the boiling water until al dente.