Weeknight Meals
Wild Mushroom and Gruyère Tart with Fresh Herb Salad
The base of the tart is purchased puff pastry, which makes this dish — served as an appetizer at Lucques — as easy as it is delicious. With the addition of a soup, it could also be a lovely lunch or supper.
By Suzanne Goin
Linguine with Parsley-Pecan Pesto Sauce
A cup or so of the linguine cooking water is the secret to a properly made pasta with pesto.
Spaghetti with Pecorino Romano and Black Pepper
Spaghetti a Cacio e Pepe
This is the simplest and one of the tastiest pasta dishes in the Roman repertoire, served at home and at every trattoria offering cucina romana or cucina povera (poor folks' cooking).... The trick to making this recipe work is to dilute the cheese and pepper with 1 tablespoon of pasta water per serving, and to amalgamate the ingredients in the pot the pasta water was boiled in, a technique called mantecare, meaning to mix and meld.
By David Downie
Schooner Salad
By Dorothy Vinson
La Petite Choucroute
A simple aquavit-spiked version of the classic French sausage and sauerkraut dish.
Southwestern Chicken and Pasta Salad
This recipe can be prepared in 45 minutes or less.
Pick up a rotisserie chicken at the market, or use leftovers to keep the preparation easy.
By Erin Renouf Mylroie