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In the follow up to the mega-successful Six Seasons, James Beard Award-winning author Joshua McFadden gives the same brilliant treatment to recipes for six seasons of everyone's favorite food, pasta. In Six Seasons, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from…mehr
In the follow up to the mega-successful Six Seasons, James Beard Award-winning author Joshua McFadden gives the same brilliant treatment to recipes for six seasons of everyone's favorite food, pasta. In Six Seasons, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomatoes and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. But Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's tried and true "building-in-the-skillet" method. Cooking pasta is never as simple as it seems, so he walks the reader through every step, from boiling water to marrying the noodles with the sauce. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.
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Autorenporträt
Joshua McFadden is a bringing fresh energy to Berny Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world-helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua's first book, Six Seasons: A New Way with Vegetables, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, Grains for Every Season: Rethinking Our Way with Grains, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.
Inhaltsangabe
Ragus Charred Vegetable Ragu Green Lentil Ragu Marinara Sauce Marcella’s Tomato-Butter Sauce with Long-Cooked Kale Nut Ragu Chicken Ragu Bianco Lamb Ragu Pork Shoulder Ragu with Lemon Pork and Beef Ragu with Kale and Chile Beef and Pork Ragu Beef and Sweet Bell Pepper Ragu Sausage Ragu Short Rib Ragu with Black Peppercorns White Bolognese with Cream
Any Season Aglio e olio Amatriciana Cacio e Pepe Carbonara al Limone with Cream “Penne” alla Vodka Pomodoro Sausage and Tomato Nduja and Tomato Meatballs with Tomato Sauce, And More Meatballs in Marcella’s Tomato Butter Sauce with Long-Cooked Kale Meatballs in Kale Sauce Beef and Pork Meatballs Bolognese-style Lasagna (Customizable) American-Style Lasagna (Slightly Customizable)
Spring Artichokes with Tomato and Mint Artichokes with Chicken and Lemon Ricotta Artichokes with Chicken Ragu Bianco Artichokes, Peas, Favas, and Asparagus Pasta Salad with Roasted Artichokes and Salmon Asparagus with Almonds and Lemon Asparagus with Crab, Brown Butter, and Lemon Asparagus with Tuna Springtime Pasta Salad Favas with Prosciutto, Cream, and Black Pepper Fava and Almond Pesto Leeks with Mussels, Fish, and Cream Melted Leeks with Sausage, Olives, and Oregano Leek Alfredo with Shrimp Nettles alla Gricia Nettles with Whipped Lemon Ricotta and Chile Crisp Peas with Pancetta, Onion, and Tomato Peas with Pistachio, Olives, and Mint Peas with Squid, Tomato, and Parsley Ramps with Extra-Virgin Olive Oil Ramps with Clams, Tomatoes, and Pancetta Ramp Pesto with Hazelnuts, Lemon, and Chiles Turnips and Turnip Greens with Anchovies and Garlic Butter Turnips with Lemon Ricotta and Hazelnuts
Early Summer Beets with Brown Butter and Poppy Seeds Golden Beets with Golden Raisins, Pine Nuts, and Sausage Carrots with Basil Pesto Hawaii-Inspired Pasta Salad Celery with Shrimp, Jalapeño, and Walnuts Pasta Salad with Celery, Provolone, Salami, Olives and Pepperoncini Fennel with Mascarpone and Arugula Fennel with Salami, Tomato, and Mussels Pasta Salad with Fennel, Arugula, Radish, and Ricotta Salata Snap Peas with Nduja and Spring Onion Snap Peas with Lamb Ragu and Fiore Sardo
Midsummer Broccoli and Sausage Broccoli with Pancetta, Black Pepper, and Pecorino Broccoli Fra Diavolo with Jalapeño Broccoli with Halibut and Lemon Broccoli with Broccoli-almond Pesto Cauliflower “Alfredo” with Shrimp, Parsley, and Lemon Cauliflower with Olives, Tomato, and Chiles Sweet and Sour Cauliflower with Tomato, Raisins, and Pine Nuts Green Beans with Pickled Ramp Butter and Chile Crisp Green Beans with Tuna and Mushrooms Green Beans with Garlic Confit, Mussels, and Almonds Long-cooked Green Beans with Tomato, Mint, and Breadcrumbs New Potatoes and Green Beans with Sun-dried Tomato and Almond Pesto Spaghetti alla Nerano Summer Squash and Cherry Tomatoes with Basil and Mint Summer Squash with Basil, Mint, and Pine Nuts Summer Squash with Pork and Beef Ragu with Kale and Chile Pasta Salad with Summer Squash, Tomatoes, Almonds, and Sun-Dried Tomato and Almond Pesto
Late Summer Sweet Peppers with Pancetta, Shrimp, and Oregano Pasta Salad with Roasted Red Peppers, Salami, Mozzarella, and Croutons Hot Chiles with Fennel, Sausage, and Tomato Hot Chiles with Shrimp, Mussels, Squid, Basil, and Mint Corn with Jalapeños and Brown Butter Pasta Salad with Corn, Walnuts, Mozzarella, and Jalapeños Eggplant with Sun-Dried Tomato and Almond Pesto and Mint Eggplant with Garlic, Capers, Raisins, and Herbs Eggplant Puttanesca with Fresh Tomatoes Pasta Salad with Roasted Eggplant, Tomatoes, Herbs, and Ricotta Salata Roasted Cherry Tomatoes with Green Lentil Ragu Tomatoes with Whipped Tomato Ricotta, Basil, Mint, and Parsley Sun Gold Tomatoes with Basil and Garlic Heirloom Tomatoes with Lobster, Fresh Chiles, Summer Herbs, and Brown-Butter Butter
Fall Pasta Fagiole Number One: The Classic Pasta Fagiole Number Two: The Creamy Bean Version Pasta Fagiole Number Three: The New Classic Brussel Sprouts with Sun-dried Tomato and Almond Pesto Chard with Anchovies, Olives, and Tomato Chard with Sausage and Whipped Ricotta Kale and Chicken “Piccata” Kale with Spicy Sausage, Cream, and Lemon Kale Sauce (Round Three) Mushrooms with Sausage, Spicy Chiles, and Burrata Mushrooms with Onion, Pancetta, and Cream Baked Mushroom and Chicken Ragu Bianco “Pot Pie”
Winter Baked Ziti with Broccoli Rabe Cabbage with Lemon, Whipped Ricotta, and Chili Crisp Cabbage with Pancetta and Calabrian Chile Charred Cabbage with Pork Shoulder and Lemon Ragu Celery Root Cacio e Pepe Celery Root with Salt Cod, Chickpeas, and Rosemary Celery Root and Seafood “Chowder” Roasted Winter Squash with Nut Ragu Butternut Squash with Sausage, Sage, and Spicy Chiles Caramelized Onions with Fontina
Ragus Charred Vegetable Ragu Green Lentil Ragu Marinara Sauce Marcella’s Tomato-Butter Sauce with Long-Cooked Kale Nut Ragu Chicken Ragu Bianco Lamb Ragu Pork Shoulder Ragu with Lemon Pork and Beef Ragu with Kale and Chile Beef and Pork Ragu Beef and Sweet Bell Pepper Ragu Sausage Ragu Short Rib Ragu with Black Peppercorns White Bolognese with Cream
Any Season Aglio e olio Amatriciana Cacio e Pepe Carbonara al Limone with Cream “Penne” alla Vodka Pomodoro Sausage and Tomato Nduja and Tomato Meatballs with Tomato Sauce, And More Meatballs in Marcella’s Tomato Butter Sauce with Long-Cooked Kale Meatballs in Kale Sauce Beef and Pork Meatballs Bolognese-style Lasagna (Customizable) American-Style Lasagna (Slightly Customizable)
Spring Artichokes with Tomato and Mint Artichokes with Chicken and Lemon Ricotta Artichokes with Chicken Ragu Bianco Artichokes, Peas, Favas, and Asparagus Pasta Salad with Roasted Artichokes and Salmon Asparagus with Almonds and Lemon Asparagus with Crab, Brown Butter, and Lemon Asparagus with Tuna Springtime Pasta Salad Favas with Prosciutto, Cream, and Black Pepper Fava and Almond Pesto Leeks with Mussels, Fish, and Cream Melted Leeks with Sausage, Olives, and Oregano Leek Alfredo with Shrimp Nettles alla Gricia Nettles with Whipped Lemon Ricotta and Chile Crisp Peas with Pancetta, Onion, and Tomato Peas with Pistachio, Olives, and Mint Peas with Squid, Tomato, and Parsley Ramps with Extra-Virgin Olive Oil Ramps with Clams, Tomatoes, and Pancetta Ramp Pesto with Hazelnuts, Lemon, and Chiles Turnips and Turnip Greens with Anchovies and Garlic Butter Turnips with Lemon Ricotta and Hazelnuts
Early Summer Beets with Brown Butter and Poppy Seeds Golden Beets with Golden Raisins, Pine Nuts, and Sausage Carrots with Basil Pesto Hawaii-Inspired Pasta Salad Celery with Shrimp, Jalapeño, and Walnuts Pasta Salad with Celery, Provolone, Salami, Olives and Pepperoncini Fennel with Mascarpone and Arugula Fennel with Salami, Tomato, and Mussels Pasta Salad with Fennel, Arugula, Radish, and Ricotta Salata Snap Peas with Nduja and Spring Onion Snap Peas with Lamb Ragu and Fiore Sardo
Midsummer Broccoli and Sausage Broccoli with Pancetta, Black Pepper, and Pecorino Broccoli Fra Diavolo with Jalapeño Broccoli with Halibut and Lemon Broccoli with Broccoli-almond Pesto Cauliflower “Alfredo” with Shrimp, Parsley, and Lemon Cauliflower with Olives, Tomato, and Chiles Sweet and Sour Cauliflower with Tomato, Raisins, and Pine Nuts Green Beans with Pickled Ramp Butter and Chile Crisp Green Beans with Tuna and Mushrooms Green Beans with Garlic Confit, Mussels, and Almonds Long-cooked Green Beans with Tomato, Mint, and Breadcrumbs New Potatoes and Green Beans with Sun-dried Tomato and Almond Pesto Spaghetti alla Nerano Summer Squash and Cherry Tomatoes with Basil and Mint Summer Squash with Basil, Mint, and Pine Nuts Summer Squash with Pork and Beef Ragu with Kale and Chile Pasta Salad with Summer Squash, Tomatoes, Almonds, and Sun-Dried Tomato and Almond Pesto
Late Summer Sweet Peppers with Pancetta, Shrimp, and Oregano Pasta Salad with Roasted Red Peppers, Salami, Mozzarella, and Croutons Hot Chiles with Fennel, Sausage, and Tomato Hot Chiles with Shrimp, Mussels, Squid, Basil, and Mint Corn with Jalapeños and Brown Butter Pasta Salad with Corn, Walnuts, Mozzarella, and Jalapeños Eggplant with Sun-Dried Tomato and Almond Pesto and Mint Eggplant with Garlic, Capers, Raisins, and Herbs Eggplant Puttanesca with Fresh Tomatoes Pasta Salad with Roasted Eggplant, Tomatoes, Herbs, and Ricotta Salata Roasted Cherry Tomatoes with Green Lentil Ragu Tomatoes with Whipped Tomato Ricotta, Basil, Mint, and Parsley Sun Gold Tomatoes with Basil and Garlic Heirloom Tomatoes with Lobster, Fresh Chiles, Summer Herbs, and Brown-Butter Butter
Fall Pasta Fagiole Number One: The Classic Pasta Fagiole Number Two: The Creamy Bean Version Pasta Fagiole Number Three: The New Classic Brussel Sprouts with Sun-dried Tomato and Almond Pesto Chard with Anchovies, Olives, and Tomato Chard with Sausage and Whipped Ricotta Kale and Chicken “Piccata” Kale with Spicy Sausage, Cream, and Lemon Kale Sauce (Round Three) Mushrooms with Sausage, Spicy Chiles, and Burrata Mushrooms with Onion, Pancetta, and Cream Baked Mushroom and Chicken Ragu Bianco “Pot Pie”
Winter Baked Ziti with Broccoli Rabe Cabbage with Lemon, Whipped Ricotta, and Chili Crisp Cabbage with Pancetta and Calabrian Chile Charred Cabbage with Pork Shoulder and Lemon Ragu Celery Root Cacio e Pepe Celery Root with Salt Cod, Chickpeas, and Rosemary Celery Root and Seafood “Chowder” Roasted Winter Squash with Nut Ragu Butternut Squash with Sausage, Sage, and Spicy Chiles Caramelized Onions with Fontina
Chicken Noodle Soup (Customizable)
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