Ready for pasta season? Well, surprise, it’s all year round!
Had a wonderful carbo-loading time photographing “The Four Seasons of Pasta” cookbook with Nancy Harmon Jenkins and Sara Jenkins (of Porsena and Porchetta in NYC).
Bucatini Carbonara
Cherry Tomatoes and Bottarga
Chestnut Agnolotti with Sage Brown Butter and Wild Fennel Pollen
Fettucine with Scallops and Lemon
Fusilli with Radicchio di Treviso and Walnuts
Fusilli with Roasted Corn and Summer Savory
Herb Ricotta Gnudi with Sage Brown Butter
Pasta al Forno
Pasta Soup with Peas
Pennette with Brussels Spourts and Pancetta
Rich Chicken Soup with Pasta
Spaghetti con Vongole
Spanish Fideua
Sweet Pea Ravioli
Sweet Potato Gnocchi with Sage Brown Butter
Tagliolini with Fresh Shucked Oysters Créme Fraiche and Chives
*food styling by Erin Merhar
p.s. Sage Brown Butter is the best!
