From Italy’s Amalfi Coast, pasta alla nerano features long, thin pasta tossed with a velvety sauce made with pureed zucchini. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we use a minimal amount of water to cook the pasta, then blend some of the starchy liquid with tender sautéed …
Dan Pashman worked on this recipe with James Park, a recipe developer and author of the book “Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.” Chili crisp — a condiment you can buy in jars or make yourself — come in many varieties, but Park says they all include three basic components that can be combined in …
