Fettuccine Alfredo with Chili Crisp & Spinach

This is another rich pasta dish incorporating chili crisp. I must confess that my family preferred this one. My husband even declared that this dish was “restaurant quality.” 🙂

I added one tablespoon of chili crisp fearing that it would be too spicy otherwise, but, as the cream offset the heat, I think it could easily have incorporated the full amount for my crowd. Every brand varies in spiciness, so it is important to taste it and adjust the amount to your spice-tolerance.

This recipe was adapted from The New York Times, contributed by Genevieve Ko. I used unsalted butter and added salt. I also included more spinach. Quick and delicious.

Yield: 6 servings

  • salt
  • 4 T unsalted butter
  • 1 to 2 T chili crisp, plus more to taste and for serving (I used Lao Gan Ma Spicy Chili Crisp)(see Tip)
  • 1 cup heavy cream
  • 1 pound dried fettuccine
  • 1 (6-ounce) package baby spinach
  • 3/4 cup finely grated Parmesan (2 1/4 ounces), plus more for serving (I used Parmigiano-Reggiano)
  1. Bring a large pot of salted water to a boil.
  2. While the water heats, melt the butter with the chili crisp and a pinch or two of coarse salt in a very large skillet or Dutch oven over low heat. (Add chili crisp 1 tablespoon at a time.) (I used a large and wide enameled cast iron pan.)
  3. Whisk in the cream; taste and adjust heat, if desired, by adding more chili crisp. Keep warm over low. (It should steam, not bubble.)
  4. Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
  5. Add the spinach and turn with tongs until the noodles are well coated.
  6. Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce.
  7. Place in a serving bowl or divide among serving dishes; top with Parmesan.
  8. Serve immediately. Additional chili crisp can be provided at the table, if desired.

Tip: For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.

Ottolenghi’s Butternut Squash Lasagna Pie

This special pie was the perfect way to use my CSA butternut squash and the very last leaves of my homegrown basil. The incorporation of cumin and coriander seeds gave it a unique flavor profile. Fancy comfort food. 🙂

The recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. Lovely.

Yield: 6 to 8 servings

For the Pie:

  • 4 T olive oil, plus more for greasing the pan (I used cooking oil spray on the pan)
  • 10 garlic cloves, roughly chopped
  • 2 T tomato paste
  • 1 T cumin seeds, roughly crushed in a mortar and pestle
  • 1 T coriander seeds, roughly crushed in a mortar and pestle
  • 2 tsp Aleppo chile flakes
  • 1 (9 to 12-ounce) jar red peppers, drained
  • 1 tsp light brown sugar
  • fine sea salt and freshly ground black pepper
  • 1 small butternut squash (about 1 3/4 pounds), peeled, halved, deseeded and cut into 1/8-inch-thick slices (I used a mandoline to slice the squash)
  • 8 ounces dried lasagna noodles, each roughly broken into 3 or 4 pieces (I used oven-ready no-boil lasagna)
  • 7 ounces baby spinach (10 lightly packed cups)
  • 1 packed cup basil leaves, torn in halves
  • 1 cup crumbled Greek feta
  • heaping 1/2 cup finely grated Parmigiano-Reggiano

For the BĂ©chamel:

  • 3 T unsalted butter
  • 5 T all-purpose flour
  • 1 1/2 cups whole milk, plus more if needed
  • 2 garlic cloves, minced
  • fine sea salt
  • 1/4 cup finely grated Parmigiano-Reggiano
  1. Heat the oven to 400 degrees, preferably on convection.
  2. Grease a 9-inch springform cake pan then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple inches. (I used cooking oil spray.) Place pan on a parchment paper-lined rimmed baking sheet and set aside.
  3. Add the oil to a small frying pan and heat over medium. Once it’s hot, add the garlic and cook for about 30 seconds to 1 minute, stirring until fragrant but not browned.
  4. Add the tomato paste, cumin, coriander and chile flakes and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly.
  5. Add tomato paste mixture to a small food processor with the red peppers, sugar, 1/2 teaspoon salt and a good grind of pepper; blitz until smooth. (I did this in 2 batches.)
  6. Empty the mixture into a very large bowl and add the squash slices, lasagna pieces, spinach, basil, feta, Parmesan, 1 1/4 teaspoons salt and a good grind of pepper. Use your hands to make sure everything is nicely coated.
  7. Transfer this mixture to your lined cake pan, adding a third at a time and pressing lightly to ensure everything is even and compact.
  8. Using heavy-duty aluminum foil, wrap the cake pan all around until tightly sealed, place on the prepared baking sheet and bake for 1 hour.
  9. Toward the last 15 minutes of baking time, make the béchamel: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to smell like popcorn.
  10. Slowly pour in the milk 1/2 cup at a time, whisking with each addition until fully incorporated.
  11. Add the garlic and 1/4 teaspoon salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth.
  12. Off the heat, stir in the Parmesan. *If the pie isn’t done, cover the top with a piece of parchment paper to prevent a skin from forming. The béchamel is easier to handle when warm; if needed, reheat gently with a splash of milk to loosen.*
  13. After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top.
  14. Spoon the béchamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the béchamel to remain white.)
  15. Turn the oven temperature up to 450 degrees, preferably on convection, and place the cake pan back on its baking sheet and bake for another 10 to 20 minutes, rotating halfway through, until nicely browned on top.
  16. Set aside to cool for at least 15 minutes.
  17. Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature.

One-Pot Stovetop Butternut Squash Mac & Cheese

This fall, I was completely inundated with butternut squash in my CSA share. Initially, I made our family favorite butternut squash recipes including Butternut Squash and Sage Risotto and Roasted Butternut Squash and Bacon Pasta– yum. I also have several new ones to share!

The recipe for this one-pot comfort food dish was adapted from Food52.com, contributed by Jesse Szewczyk. The sauce was super creamy and subtly sweet from the squash.

Decadent and delicious- an upgrade to the classic.

Yield: Serves 4 to 6

  • 4 T unsalted butter
  • 4 cups (about 1 pound) peeled and seeded butternut squash, cut into 1/2-inch cubes
  • Kosher salt
  • freshly ground black pepper, plus more for serving
  • 1 T finely chopped fresh rosemary leaves
  • 1 T finely chopped fresh sage leaves (from about 12 leaves)
  • 6 garlic cloves, minced
  • 4 cups warm water, plus more as needed
  • 1 1/2 cups (1 12-ounce can) full-fat evaporated milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pound dried pasta, such as medium-sized shells or elbow macaroni (I used rigatoni)
  • 12 ounces extra-sharp white cheddar, grated (about 3 cups)
  • 2 ounces Parmesan, grated (about 2/3 cup), plus more for serving (I used Parmigiano-Reggiano)
  • toasted breadcrumbs, for topping prior to serving, optional
  1. Peel, seed, and cut the squash into 1/2-inch cubes.
  2. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
  3. Add the squash and 1 teaspoon salt and cook, stirring often, until tender enough to smash with a spatula without much resistance and beginning to brown, 12 to 15 minutes.
  4. Add the rosemary, sage, and garlic and cook, stirring often, just until the garlic is aromatic and no longer raw, about 1 minute.
  5. Increase the heat to high and add the warm water, evaporated milk, 1 1/2 teaspoons salt, 1 teaspoon pepper, and nutmeg. Bring to a boil and add the pasta. (The pasta won’t be completely covered by the liquid.)
  6. Boil over medium (even reducing to medium-low if necessary) heat, stirring often, until the pasta is al dente and about two-thirds of the liquid has evaporated, 12 to 14 minutes (al dente). If at any point the liquid evaporates before the pasta is tender, add additional warm water (1/2 cup at a time- did once after 12 min) and continue cooking.
  7. Remove the pot from the heat and add both cheeses. Stir until the cheese is completely melted and has emulsified into a creamy sauce.
  8. Let the pasta sit for 10 minutes. (This is necessary to allow the sauce to thicken.) If the sauce becomes too thick, adjust the consistency by adding additional warm water 1/4 cup at a time.
  9. Season to taste with additional salt and pepper and serve immediately with more black pepper and parmesan, if desired.
  10. Top with toasted breadcrumbs, if desired.

Stovetop Meatball Lasagna

This is a crowd-pleasing, lighter, stovetop upgrade to a classic lasagna. It was also less time consuming to prepare. I loved the brightness from the incorporation of fresh herbs.

The recipe was adapted from Bon Appétit, contributed by Shilpa Uskokovic. I modified the method and added garlic. The grated zucchini and panko in the meatballs made them very tender. Fabulous!

Yield: Serves 4 to 6 (5 in my house)

  • 1 large zucchini (about 12 oz), finely grated (about 1½ cups)(I used a food processor)
  • 1 1/2 cups panko
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 6 T extra-virgin olive oil, divided
  • 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt, plus more, to taste
  • 1 lb ground chicken
  • 1/2 cup finely chopped dill, plus more for serving
  • 1/2 cup finely chopped parsley
  • 1 28 oz can whole, peeled tomatoes (I used San Marzano)
  • 2 large garlic cloves, thinly sliced
  • 1 large shallot, thinly sliced
  • 8 oz fresh whole milk ricotta
  • finely grated lemon zest from 1/2 a large lemon
  • 10 oz lasagna noodles, broken into 2–3 pieces (do not use oven-ready noodles)(I used DeCecco)
  • grated Parmesan, for serving (I used Parmigiano-Reggiano)
  1. Using a sturdy wooden spoon or rubber spatula, vigorously stir grated zucchini, panko, oregano, garlic powder, paprika, 1 tablespoon extra-virgin olive oil, and kosher salt in a large bowl until combined and nearly paste-like. (I grated the zucchini medium-large because I used a food processor.)
  2. Add ground chicken, chopped dill and parsley and mix until fully incorporated (you don’t need to worry about overmixing here; mixture will be soft). (I used a food processor to finely chop the fresh herbs.)
  3. Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or other heavy pot over medium to medium-high. (I used a large enameled cast iron Dutch oven.)
  4. Using a 3 tablespoon cookie scoop, portion out half of meat mixture (meatballs don’t need to be perfectly round; rustic-looking is good) and add directly to pot. (I did 2 batches of 8 meatballs.)
  5. Cook, undisturbed, until well browned underneath, about 2 to 3 minutes.
  6. Carefully turn meatballs over and cook until second side is golden brown, about 2 to 3 minutes (it’s okay if meatballs still look misshapen).
  7. Using a slotted spoon, transfer to a large plate.
  8. Pour an additional 1 tablespoon of extra-virgin olive oil into pot and repeat process with remaining meat mixture. (the remaining 8 meatballs)
  9. Return all meatballs to pot, the add canned tomatoes with juice, lightly crushing with your hands as you go, sliced garlic and shallot, and remaining 3 tablespoons extra-virgin olive oil; season with salt.
  10. Reduce heat to medium-low, cover pot, and cook meatballs and sauce, gently stirring occasionally (it’s okay if meatballs start to fall apart), until sauce is slightly thickened, 15–20 minutes. (After stirring halfway through the cooking time, I reduced the heat to low.)
  11. Meanwhile, whisk together ricotta, grated lemon zest, and a large pinch of salt in small bowl until smooth; set aside.
  12. Cook broken lasagna noodles in large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 3 minutes.
  13. Using tongs, drop noodles into pot with sauce and cook, stirring gently, until sauce coats pasta.
  14. Divide pasta among shallow bowls and spoon dollops of reserved lemony ricotta over each.
  15. Top with dill and grated Parmesan, as desired. 

Do ahead: Meatballs and sauce can be made 3 days ahead; let cool. Transfer to an airtight container; cover and chill. Lemony ricotta can be made 1 day ahead. Cover and chill.

Cucumber Caesar Salad with Dill & Crispy-Spicy Panko

This is another flavor-packed adaptation of a classic. It was a wonderful way to enjoy the bounty of delicious summer cucumbers. Although this version is lighter than a classic Caesar, I was initially concerned that the dressing may be too potent. No worries! It was perfect.

The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the method and proportions, used cucumbers from my CSA share, and used harissa instead of Calabrian chile paste. I loved the generous volume of fresh dill.

We enjoyed it with grilled chicken thighs and and roasted potatoes. Great.

For the Crispy-Spicy Panko Topping:

  • 2 T extra-virgin olive oil
  • 1 tsp Harissa or Calabrian chile paste (or 1/2 tsp crushed red pepper flakes)
  • 1 cup panko
  • 1/4 tsp Morton kosher salt (or 1/2 tsp Diamond Crystal)

For the Salad & Assembly:

  • 4 to 6 garlic cloves, finely grated or pushed through a garlic press
  • 5 T extra-virgin olive oil
  • 4 T freshly squeezed lemon juice
  • 1 T anchovy paste or 5 drained oil-packed anchovy fillets, smashed
  • 1 T Dijon mustard
  • 1/2 tsp Morton kosher salt, plus more (or 3/4 tsp Diamond Crystal)
  • 5 peeled, halved, and seeded cucumbers or 3 European hothouse cucumbers, cut on a diagonal into 1″ pieces
  • 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
  • 1 cup dill, chopped

To Make the Crispy-Spicy Panko Topping:

  1. Heat the olive oil in a large skillet, preferably cast iron, over medium. (I used a 12-inch cast iron skillet.)
  2. Add the chile paste and stir into the warm oil.
  3. Add panko and salt (and crushed red pepper flakes, if using instead of chile paste) and cook, stirring often, until breadcrumbs are deep golden brown, about 3 minutes.
  4. Transfer spicy breadcrumbs to a shallow bowl; set aside.

Do ahead: Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.

To Make the Salad & To Assemble:

  1. Whisk garlic, olive oil, lemon juice, anchovies, mustard, and salt in a large bowl to combine.
  2. If using regular cucumbers: peel, slice in half, and seed them. (I used a melon baller to seed them.)
  3. Add the cucumber slices; toss well to coat.
  4. Add shaved Parmesan and top with dill. Gently toss to distribute evenly.
  5. Taste and season with more salt, if needed.
  6. Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top. (I reserved some of the breadcrumbs to pass at the table.)

Do ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill.

Chicken Parm Burgers

I loved the idea of transforming one of our absolute favorite comfort food dishes into a summer dinner made on the grill. The burgers were very moist and packed with flavor. We ate them on potato rolls with coleslaw, potato chips, pickles, and watermelon. Perfect!

This recipe was adapted form The New York Times, contributed by Ali Slagle. We grilled the burgers, increased the amount of garlic, and used sliced fresh mozzarella. Cheesy and delicious.

Yield: Serves 4

  • olive oil or cooking oil spray
  • 1 pound ground chicken or turkey, preferably dark meat
  • 1/2 cup plus 2 tablespoons finely grated Parmesan, divided
  • 1/4 cup chopped basil leaves
  • 2 tablespoons tomato paste
  • 4 garlic cloves, finely grated or pushed through a garlic press
  • Kosher salt
  • 4 (1/4-inch thick) slices from a large ripe tomato
  • 4 (1/-4 inch thick) slices fresh mozzarella or 1/2 cup grated fresh or low-moisture mozzarella
  • potato rolls, burger buns or ciabatta rolls
  • baby spinach or arugula, for serving
  1. Lightly grease a large plate with olive oil or cooking oil spray and set aside.
  2. In a medium bowl, combine 1/2 cup Parmesan, basil, tomato paste, garlic and 1 teaspoon salt.
  3. Gently incorporate the ground meat into the cheese mixture.
  4. Working the meat as little as possible, form 4 patties that are each about 4 1/2 inches wide and about 1/2 cup or 135 grams.
  5. Transfer to the greased plate, cover, and refrigerate. (This helps maintain the shape and also prevents the juices and fat from leaking.)
  6. On a rimmed plate, sprinkle the tomato slices with salt.
  7. If using grated mozzarella, stir together the mozzarella and the remaining 2 tablespoons Parmesan.
  8. Preheat a grill to medium heat. (I used a griddle on the grill and preheated it at this time too.)
  9. Toast the buns on the preheated grill, if desired. (I omitted this step.)
  10. Oil the grill griddle and add the patties. Cook until browned underneath, 3 to 5 minutes. (Reduce heat if the patties are burning.)
  11. Flip the patties, top each with 1/2 tablespoon of the grated Parmesan cheese followed by a slice of fresh mozzarella cheese (or with the combination of grated cheeses, if using).
  12. Cover the grill with the lid and cook until the cheese is melted and the patties are cooked through, 3 to 5 minutes. Turn off the heat.
  13. Pat the tomatoes dry.
  14. To each bottom bun, add a handful of baby spinach or arugula, followed by a slice of tomato, a chicken patty and its top bun. Serve hot with chips and coleslaw, as desired.

Vietnamese-American Garlic Noodles

I’m a garlic girl but even I was worried that this dish was going to be so garlicky it may be overpowering. Nope. Twenty cloves!

This recipe was adapted from the cookbook “The Wok” by J. Kenji LĂłpez-Alt, based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, via The New York Times.

Lopez-Alt uses the genius technique of cooking the pasta in a minimal amount of liquid which expedites the cooking process. The starch-concentrated pasta water is then used in the sauce. This dish was crazy quick to prepare and was absolutely packed with flavor. We ate it with roasted asparagus on the side.

Yield: Serves 4

  • 4 tablespoons unsalted butter
  • 20 medium garlic cloves, minced or smashed in a mortar and pestle
  • 4 teaspoons oyster sauce
  • 2 teaspoons light soy sauce or shoyu
  • 2 teaspoons fish sauce
  • 1 pound dry spaghetti or linguine fini
  • 1 ounce grated Parmesan or Pecorino Romano (heaping 1/4 cup)(I used Parmigiano-Reggiano)
  •  small handful of thinly sliced scallions (I used 4 scallions)
  1. Use a food processor to mince the garlic cloves, if desired. (I used a mini food processor.)
  2. Melt the butter in a wok or saucepan over medium heat. (I used a stainless all-in-one pan.)
  3. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes.
  4. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
  5. Meanwhile, bring 1 1/2 inches of water to a boil in a 12-​inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.)
  6. Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package). (I used linguine fini and cooked it for a total of 4 minutes.)
  7. Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. Reserve the pasta water in the skillet; set aside.
  8. Increase the heat to high, add the cheese to the pasta and sauce, and stir with a wooden spatula or spoon, tossing vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta cooking water and let it re-​emulsify.
  9. Stir in the scallions and serve immediately.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,424 other subscribers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

One-Pot Sticky Coconut Chicken & Rice
Chicken Stew with Biscuits
Ravneet Gill's Perfect Chocolate Chip Cookies
Greek Chicken with Cucumber-Feta Salad
Chez Panisse's Blueberry Cobbler
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Saffron Pappardelle with Moroccan Spiced Shallot-Butter Sauce
White Lasagna with Asparagus, Spinach & Peas
Banana Bread with Crunchy Sugar Topping
Bread Machine Brioche
Foodista Food Blog of the Day Badge
%d bloggers like this: