pasta

Rigatoni with Chicken Livers Recipe

By Laura Ratliff and Ryan Smith | May 24, 2012

pasta

If the idea of liver is off-putting to your taste buds, this is a recipe that may just coax you out of your skeptical uncertainty.  If you’re lucky you can find everything you need at the Greenmarket like the perfect cipollini onions, beautiful sage, fresh butter and big bags of meaty chicken livers.

Fresh rigatoni is recommended, but dried noodles would work just the same. Dishes like this can make you an instant believer, as the buttery richness of the sauce mellows out any overwhelming tinges of liver that can be off-putting. This is a far cry from the liver and onions of yesteryear.

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff 

Linguine with Brussels Sprouts Recipe

By Ashley Bode | May 24, 2012

linguine with brussels sprouts

These little spring and early summer vegetables add a healthy pizazz to a refreshing buerre blanc over linguine. Low in calories and high in nearly every vitamin, use this superfood to build this pasta dish into a fantastic weeknight dinner.

Recipes

Penne With Brie, Mushrooms, and Arugula Recipe

By Laura Ratliff and Ryan Smith | February 1, 2012

Penne with Mushrooms and Brie

By: Laura Ratliff and Ryan Smith

One of the great things about living in a city like New York is the sheer variety of cooking ingredients available. I can’t recall how many times I’ve purchased something at the market just because it sounded “interesting,” even if I didn’t have a clue what it was or what to do with it.

This week, I was delighted when I came across hedgehog mushrooms, a small mushroom that resembles a chanterelle. Hedgehog mushrooms are named appropriately; instead of gills on the underside of their cap, they have little “teeth” reminiscent of a hedgehog’s spikes. Read More

Recipes

Simple Carbonara Recipe

By Saira Malhotra | December 8, 2011

Photo:  FotoosVanRobin

Photo: FotoosVanRobin

When it comes to pasta, the sky is the limit. Pasta with meat, pasta with veggies, pasta with nothing but pepperoncino, garlic and olive oil. The more authentic the dish, the less fussy and frivolous the recipe! Today’s dish is a simple carbonara that is prepped and cooked in less time than is required to boil the pasta.

Capturing the essence of rustic Italian flavors, this dish has an intense smokiness from the bacon and the pasta has a light creamy coating from the combination of eggs, wine, pasta water and Parmigiano. This hearty dish will definitely help keep you warms during this cold weekend ahead of us.

So grab a glass of that crisp white wine and enjoy as you twirl your fork and swirl your wine. Buon Appetito!

Simple Carbonara Recipe

Adapted from Marcella Hazans ‘Spaghetti Carbonara’

 

Photo: FotoosVanRobin

For more great recipes, follow me on Twitter (@MarcusCooks)

Recipes

Pasta with Oven Roasted Eggplant, Goat Cheese, and Mint Recipe

By Joanne Bruno | September 26, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

I think we can all agree that when three twenty-something-year-old men enter your apartment, the only recourse you have is to hide your food.  Otherwise, before you know it, they’ve stuck their fingers in/licked/nibbled at everything in sight.

Generally I live and breathe by this rule, but last week when three of our friends came to pick up my roommate for dinner, I decided that I was safe in leaving this pasta dish out.  After all…it has vegetables, and no meat and little specks of green in it; not your typical twenty-something-year-old man food.  I’m sure you know what happened next. Read More

Recipes

Spicy Tomato-Arugula Angel Hair Recipe

By Marcus Samuelsson | January 13, 2011

Photo: Paul Brissman

This pasta is a tribute to one of my favorite neighborhoods of New York City: Little Italy.  It has a hint of spiciness, and brings a depth of flavor to your meal.  The sharp and peppery arugula adds a fantastic texture to this airy pasta.  It’s simply angelic!

Here are a few more of my favorite pasta dishes:

Simple Carbonara

Penne with Brie, Mushrooms, and Arugula

Fusilli Pasta with Lemon, Garlic, and Greens

 

 

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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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. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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