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magazine 2008 06 lemon fettucine with broccoli
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When I go to New York, I often eat at Serafina Restaurant, which makes an amazing lemon spaghetti dish that is so good that I was again inspired to get the recipe. The chef kindly obliged. This version is a little simpler and creamier than the original. As with most other pasta dishes, you want the sauce to be ready before the fettuccine is so that the hot noodles absorb the creamy, lemony sauce (the longer it sits, the less saucy it will be). Note that the broth and cream will need to simmer for a good long time so that they are well reduced. Be sure to grate the lemons before you juice them. This is wonderful served with grilled chicken brushed with Steak Grill Sauce (page 164).
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MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor of Mix magazine, showed up at a potluck one day with a roasted broccolini dish similar to this one. When I asked Danielle if she would share the recipe, she responded in a way that made me chuckle: "It's very loosey-goosey. I used what I had around." I rarely pay attention to quantities when I am throwing something together at home, either, but with Danielle's guidance—and excellent memory—we were able to piece together what she had done. The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.
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At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season.
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Lots of garlic adds great flavor to this dish. At the restaurant they make it with spinach pappardelle, but fettuccine is a convenient substitution.
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This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through some of that zucchini surplus.
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This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.
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Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.
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Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
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Sometimes creating recipes is like dating. You have to know when to hold ‘em and when to fold ‘em. I recently broke up with a chopped broccoli dish because we had no chemistry. It just wasn’t happening. I might have been depressed if not for another broccoli suitor that swept me off my feet. This guy—well, as mom likes to say, he cleans up nice. Maybe it’s the company he keeps as well; surrounding himself with fresh basil, red bell peppers, a little lemon … they’re a sprightly crowd, fun to hang with, and healthy, too, full of anti-inflammatories and other anticancer properties.
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It’s the best thing I ever made (apparently), but no one would let me share it—until now.
Carla Lalli Music
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School’s in session, no mushy broccoli allowed.
Jesse Sparks
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Is broccolini just baby broccoli, or what?
Alex Delany
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The Manhattan restaurant Torrisi swaps prosecco for a sparkling red wine and the result is bright, well-rounded, and (dare I say) better.
Elazar Sontag
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It's my signature side but sure, you can borrow it.
Alex Delany
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At least as far as the next bowl of vodka sauce is concerned.
Alex Beggs
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes broccoli delight. What is broccoli delight, you ask? Why, it's what happens when the stars align and a smattering of seemingly unconnected ingredients find unity in the confines of a pan. And if that doesn't make sense to you, basically it's melty, cheesy sautéed broccoli with chili flakes and lemon.
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We show you how to make roasted broccoli with a delicious tahini sauce.
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Kendra Vaculin has fond memories of mall restaurants as a child of suburbia. If you too believe the BBQ chicken pizza at California Pizza Kitchen is a perfect food, this vegetarian version with mushrooms is going to be a godsend.
Get the recipe: https://slim-weight.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
Get the recipe: https://slim-weight.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV icsvgw SummaryCollectionGridSummaryItem-ilztYA heRZco ad ad--read-more">
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Join Molly in the Test Kitchen as she makes Pasta al Limone. This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don’t be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance.
Get our recipe: Pasta al Limone
Get our recipe: Pasta al Limone
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Produced by Bon Appétit with Campbell's® | Join Christina Chaey as she makes creamy lasagna. Layers of lush goodness mixed with your favorite all-star roster of butter-sauteed crimini, miatake, chantrelle and king trumpet mushrooms to warm your heart and soul.