Pasta e Fagioli
The cookbook that I wrote almost fifteen years ago (!), Secrets of the Best Chefs, has a lentil soup in it so good, Smitten Kitchen wrote about it. That soup, which was taught to me by the late Gina DePalma, will live on in perpetuity as one of the great combinations of sausage, lentils, and tomatoes ever to exist in human history.
Bucatini with Swiss Chard, Raisins, and Parmesan
Sometimes sharing a recipe is like playing a game of telephone. Take, for example, this recipe for Bucatini with Swiss Chard, Raisins, and Parmesan. It’s based on a recipe that I saw on Nigella Lawson’s website; but it turns out that she got the recipe from Joshua McFadden’s Six Seasons. I’m sure Nigella changed the recipe after it got whispered into her ear, and now I’ll do the same.
