Ravioli nudi are not the first thing that comes to mind when I think of Italian pasta-like dishes. But the small cheesy dumplings, essentially ravioli without the pasta, are a perfect vehicle for enjoying Italian vegetables. The nudi in Domenica Marchetti's new cookbook, The Glorious Vegetables of Italy, are just as much leafy green as they are ricotta and Parmesan. She combines big leafy spinach with even bigger leafy swiss chard and the cheese for a grassy, earthy dumpling mixed with a light, delicate touch.
September 1, 2013 – September 7, 2013
Super fast gazpacho. The key is layering and salting the vegetables above the bread so that their exuded juices get sopped up before blending.
A giant version of the campfire classic. Say It With Cake sandwiches whipped ganache and Swiss meringue between layers of white cake.
There's tofu, and then there's dry tofu. This stir-fry with snappy green beans and rice has a hint of chili and a gingery kick for a tasty and filling meal with that takes all of five minutes to cook.
Taro's light, nutty flavor works especially well in ice cream, and cooking it releases so much starch that your ice cream won't need any eggs.
While many bundt cakes are served with a glaze or frosting, to me, this one at its best served plain with a cup of coffee for a lingering taste of summer.
Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.
Dumping green beans in a pot with potatoes and boiling them for 25 minutes, as Domenica Marchetti instructs in The Glorious Vegetables of Italy, sounded like a pretty crazy idea. But I tried it anyway. Once the beans and potatoes were totally tender, I drained them and smashed them up, slowly drizzling in olive oil along the way. Towards the end, I added a pan-ful of crispy pancetta. Somewhere between the first smash and the last, the mushy beans and potatoes transformed into a soft green bowl of creamy comfort food.
Home-ground grilled bison cheeseburgers.
A spicy burnt garli and sesame condiment for drizzling into pork-based ramen.
A burnt oil condiment for drizzling onto pork-based ramen broths.
An end-of-summer pasta dish with cherry tomatoes and a dollop of creamy, herbed ricotta cheese.
A quick and flavorful gluten-free zucchini bread.
Piles of blackberries rest on cool clouds of mint whipped cream. Say It With Cake makes a refreshing fruit-filled cake suitable for summer's end.
Traditional huevos rancheros with refried black beans and a green salsa.
Carrots are tossed in a potent mixture of olive oil, balsamic, and honey before throwing them in a hot oven until they've turned spotty brown and just barely tender. The floral honey complements the natural sweetness of the carrots, and then the balsamic adds zip to keep the sugar in check. If you use a honey and a balsamic with character, you won't regret it—the carrots are more like a provocative dessert you get to eat for dinner.
A one-skillet taco feast with charred spice-rubbed skirt steak and corn, topped with greek yogurt, mint, and sriracha.
The tomato marmalade in Domenica Marchetti's The Glorious Vegetables of Italy, seen here on a crostini with melted fontina, is by far the best I've made this year. It holds in perfect balance the natural sweetness of fresh tomatoes, savoriness of warm spices, and (this is key) tart bitterness of lemon zest. Marchetti includes whole swaths of peel in the preserve, enough that each bite will likely get a refreshing zing from the peel.
There are few sights more welcoming after a day in the sun than a tangle of cold noodles slicked with pesto, waiting to be eaten straight from the container. I recreated the pesto wheel here with arugula, Parmesan, walnuts and, stick with me, jalapeño.
Soft cinnamon apples top a tangy, moist cake flavored with applesauce and yogurt.
The natural pectin in blueberries helps keep this pickled blueberry smooth, and the vinegar helps balance the sweetness of both the berries and the maple syrup. The combination of spices adds a complex punch to the senses.