Umido di Cipolla (PASTA w/ ONIONS & TOMATO) - "The richness and depth of this slow-cooked sauce -- consisting of a lot of onions and a little tomato purée -- make it the perfect preliminary to roasted or grilled meat.
No-Cream Pasta Primavera. "Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here - just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.
At New York City's Craft, Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot Noir: "It was great to find someone who was excited about creating a house wine." More Risotto Recipes
Fettuccine with Brussels Sprouts Leaves, Brown Butter, and Toasted Walnuts
Plain sprouts can seem a little ascetic; the addition of brown butter brings them into their own as a topping for fettuccine. To remove individual brussels sprouts leaves, cut the stem out of each sprout and gently ease apart all the leaves.