| No images? Click here  Roasted Pork Shoulder Ragù in Bianco With Pasta This pork shoulder ragù "in bianco" (a white meat sauce, made without any tomato product) is the result of our current quarantine conditions, combining the "component cooking" approach to meal planning and the need for getting creative with leftovers, with a dash of restaurant nostalgia. Leftover pork is gently braised into a tender ragù with a fennel-onion soffritto, white wine, and chicken stock. It's finished with butter for a glossy sheen and a boost of richness, which is then balanced with lemon juice and zest for bright acidity, and savory grated cheese. Pair it with fresh egg dough pastas like pappardelle, tagliatelle, or maltagliati, but you can use dried penne as well. After all, this dish is about using up leftovers, not giving yourself a new big cooking project to tackle. More pasta recipes 
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Friday, June 26, 2020
Roast pork shoulder ragù in bianco with pasta
Chilled soup for hot summer days
| Our favorite chilled soups No images? Click here  Chilled Soups that Highlight Summer ProduceOur favorite summery soups show off the season's best fresh produce—corn, tomatoes, squash, and more—and some don't even need to be cooked, which is especially appealing when it's scorching out. From classic and not-so-classic gazpachos to corn chowder and Korean noodle soup, we've rounded up our favorite soup recipes that are perfect for the hottest days of summer. 
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Thursday, June 25, 2020
Cherry season is here, rejoice!
| Our favorite ways to enjoy the fruit No images? Click here  Make the Most of Cherry SeasonWhile we happily eat fresh cherries by the pound, we would be remiss not to mention the number of ways to enjoy the stone fruit in all sorts of sweet and savory applications. Put them in salads, cakes, or serve them with roasted meat. We even have some ways to use your cherry pits (safely!)—so you really can't go wrong. 
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