12 One-Pot Pastas To Make With What's In The Fridge
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now
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Nomnomnom June 3, 2017
I highly recommend the absorption pasta from Chocolate & Zucchini, by Clotilde Dusoulier. I bought her book for that recipe alone—it was so intriguing—and I've been happy ever since. It's fast and easy but delicious. It uses few ingredients—pasta, zucchini, a little onion and garlic, olive oil, cocoa nibs— so the quality of the ingredients and careful cooking make all of the difference. It's so easy but can feel elevated at the same time. Win, win.
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