21 recipes
Garden squash and nasturtium butter pasta with tagliatelle, squash blossoms, and a compound butter made from fresh nasturtium flowers, shallots, thyme, and savory. A seasonal garden-to-table dish.
This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style.
Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.
Handmade pumpkin ravioli with a spiced pumpkin-carrot filling, served in a garlic cream sauce with toasted hazelnuts and wilted sorrel. A showpiece fall pasta.
Handmade tortelloni stuffed with acorn squash, escarole, ham, and ricotta, finished in a buttery pecorino-tomato cream sauce. An Italian masterclass worth every minute.