Matching Recipes

Negroni

1¼ ounces gin

1¼ ounces Campari

1¼ ounces sweet vermouth

Orange twist, for garnish

No-Bake Chocolate Mousse Bars

18 whole graham crackers (about 9 1/2 ounces/269 grams)

8 tablespoons/113 grams unsalted butter (1 stick), melted

2 tablespoons granulated sugar

No-Waste Tacos De Carnitas With Salsa Verde Recipe

2 medium onions, divided

1/2 cup (8g) chopped fresh cilantro leaves and tender stems

3 pounds boneless pork shoulder, cut into 2-inch cubes

1 tablespoon (8g) kosher salt, plus more to taste; for table salt, use half of the volume or an equal amount by weight

1 medium orange

6 cloves garlic, halved, divided

2 bay leaves

1 cinnamon stick, broken into three or four pieces

1/4 cup (60ml) vegetable oil

6 medium tomatillos (about 1 1/2 pounds, 0.7kg), husks removed and halved

2 jalapeño peppers, stem removed and halved lengthwise

24 corn tortillas

1 cup (150g) crumbled queso fresco

Paloma

salt, for rim (optional)

2 ½ ounces tequila

squeeze of lime juice

grapefruit soda (like squirt or jarritos), to top

Panzanella With Mozzarella And Herbs

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

6 tablespoons extra-virgin olive oil, more to taste

¾ teaspoon kosher sea salt, more to taste

2 pounds very ripe tomatoes, preferably a mix of varieties and colors

6 ounces fresh mozzarella, torn or cut into bite-size pieces

½ cup thinly sliced red onion, about half a small onion

2 garlic cloves, grated to a paste

2 tablespoons red wine vinegar, more to taste

1 tablespoon chopped fresh oregano or thyme (or a combination)

large pinch red pepper flakes (optional)

½ teaspoon dijon mustard

black pepper, to taste

½ cup thinly sliced persian or kirby cucumber, about 1 small cucumber

½ cup torn basil leaves

¼ cup flat-leaf parsley leaves, roughly chopped

Pasta Alla Gricia With Slivered Sugar Snap Peas

kosher salt and freshly ground pepper

3 ounces guanciale or pancetta, diced or chopped

extra-virgin olive oil

8 ounces spaghetti, fettuccine, or tagliatelle

1 pound sugar snap peas, strings pulled off, peas very thinly sliced on a sharp angle

6 tablespoons cacio e pepe butter

pecorino romano cheese, for grating

Pasta E Ceci (Italian Pasta And Chickpea Stew)

3 tablespoons olive oil, plus more for drizzling

1 medium yellow onion, finely chopped

3 garlic cloves, finely chopped

2 teaspoons chopped fresh rosemary

½ teaspoon red-pepper flakes

kosher salt and black pepper

1 packed cup canned whole tomatoes, drained

1 (15-ounce) can chickpeas, rinsed

1 cup ditalini

4 cups roughly chopped escarole, tuscan kale or radicchio

Pasta Salad

1 pound short-cut pasta, such as farfalle

1 pint cherry or grape tomatoes, halved

8 ounces mozzarella, cubed (or use small mozzarella balls)

4 ounces sliced salami, cut into 1/4-inch ribbons

¾ cup sliced kalamata olives

½ cup thinly sliced cucumber

3 tablespoons diced red onion

Pasta With Chopped Pesto And Peas

kosher salt

½ cup raw walnuts, pine nuts, pistachios, almonds or a combination

2 ounces parmesan, plus more for serving

1 large garlic clove

2 packed cups soft herbs, such as basil, parsley, mint or arugula

½ cup extra-virgin olive oil, plus more for serving

1 pound curly pasta, such as casarecce or fusilli

Pasta With Garlicky Broccoli Rabe

1 pound pasta, whatever shape you like (but chunky ones will match up better with the rabe)

1 pound broccoli rabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections (i attempt to match my pasta in length)

1/2 cup olive oil

5 garlic cloves, peeled and minced or pressed

1/2 teaspoon red pepper flakes, or more or less to taste

about 1 heaping teaspoon kosher salt (or more to taste)