This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde — and ready in an hour.. Get the Recipe.
Wipe out saucepan with paper towels.. Add remaining 1/4 cup oil to saucepan, and heat over medium-high.Add mushrooms to pan, and season to taste with salt and black pepper.
Cook, stirring occasionally, until tender and lightly browned, about 8 minutes.Add asparagus and crushed red pepper, and cook, stirring, until crisp-tender, 2 to 3 minutes.Add wine, and cook, scraping up any browned bits from the pan, until liquid is absorbed, about 2 minutes.. Add pasta, heavy cream, lemon juice, and reserved 1/2 cup cooking liquid to pan.
Reduce heat to medium, and cook, tossing, until pasta is lightly coated, about 2 minutes.Season to taste with salt and black pepper.
Transfer to 6 shallow bowls, and serve immediately with shaved ricotta salata.. Make Ahead.
The uncooked pasta can be covered with plastic and refrigerated overnight..), peeled and cut into 1-inch chunks.
napa cabbage kimchi.Short Rib Banh Mi with Quick Pickles and Fresh Herbs.
Kirby cucumbers., sliced 1/4 inch thick.
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