Matching Recipes

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)

Pasta With Longer-Cooked Broccoli

1 pound broccoli

5 tablespoons olive oil, plus more to finish

5 thinly sliced cloves of garlic

2 anchovies, roughly chopped (optional, see note)

zest and juice from 1/2 a lemon

1/4 teaspoon red pepper flakes, or to taste

2 teaspoons kosher salt

glug of white wine (optional)

3 cups room temperature water

8 ounces dried pasta such as fusilli corti or gemelli

Peaches And Cream Bunny Cake

6 cups chopped peaches (from 6 to 7 large or 12 medium)

1 1/2 cups (340 grams or 12 ounces) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated sugar

1 1/2 cups (285 grams) light brown sugar

1 tablespoon (15 ml) vanilla extract

a few gratings of nutmeg

6 large eggs

2 cups (480 grams) sour cream

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons fine sea or table salt

6 cups (780 grams) all-purpose flour

2 cups (455 grams or 16 ounces) unsalted butter, at room temperature

7 1/2 cups (from 2 1-pound boxes) powdered sugar, sifted if lumpy

1/2 cup (120 grams) sour cream, plus more if needed

1 tablespoon (15 ml) vanilla extract

Pearl Couscous With Olives And Roasted Tomatoes

2 pints (1 1/2 pounds) grape or cherry tomatoes (1 1/2 lb)

3 large garlic cloves, left unpeeled

1/4 cup olive oil, plus more for tomatoes

1/4 cup warm water

1 teaspoon fresh lemon juice

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 3/4 cups vegetable broth

2 1/4 cups (12 ounces or 340 grams) pearl couscous, sometimes sold as israeli couscous

1/2 cup kalamata or other brine-cured black olives, pitted and chopped

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1 teaspoon chopped fresh thyme

Pecan Cornmeal Butter Cake

9 tablespoons (4.5 ounces) unsalted butter, plus extra for pans

1/2 cup pecans, toasted (350°f for 10 to 13 minutes, or until browned) and cooled

1 cup confectioners’ sugar

2 tablespoons granulated sugar, plus extra for berries (optional)

3 tablespoons all-purpose flour

1 teaspoon baking powder

7 tablespoons white or yellow cornmeal

1/4 teaspoon kosher salt

4 egg whites

1 teaspoon vanilla extract

berries, for serving

ice cream or whipped cream, for serving.

Planter’s Punch

2 ounces dark rum

½ ounce fresh lime juice

½ teaspoon simple syrup

1 dash angostura bitters

soda water, to top (optional)

Poolside Sesame Slaw

1 tablespoon minced fresh ginger

1 medium garlic clove, minced

2 tablespoons well-stirred tahini

2 tablespoons white miso

1 tablespoon honey

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons olive or a neutral oil

salt and sriracha to taste

4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps, and/or snow peas

2 cups thinly sliced red, green, savoy, or napa cabbage

1 cup chopped salted peanuts

1 cup thinly sliced scallion (white and green parts)

handful chopped fresh cilantro, if you wish

about 1 cup miso-sesame dressing (above)