Baby Artichoke Linguine Recipe

By Matt Essert | August 18, 2011

This is a very easy recipe that is both light and flavorful. Make sure you cook the artichokes for a while so that they become nice and tender. The added lemon zest and juice add a great freshness to the dish that you’ll love.

Photo: madichan

Pasta is one of my favorite things to cook. It’s extremely versatile and can be flavored all sorts of different ways depending on what you’re craving, what you have in your pantry, or what time of year it is. During the summer, a nice light pasta is a great thing to have a on a hot day. Not only will the minimal cooking time keep you away from too much heat, but the smooth and light flavors won’t weigh you down. Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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