The main course

  • Recipe: Pappardelle with pesto

    Recipe: Pappardelle with pesto

    Total time: 35 minutes Servings: 4 as an appetizer or child's portion Note: The pasta should be rolled out to a thickness of about one-sixteenth of an inch. Keep the extra pesto in the refrigerator, covered with a thin layer of olive oil. Leftover pesto will keep up to two days. Serve the pasta...

  • Recipe: Basic pappardelle

    Recipe: Basic pappardelle

    Basic pappardelle Total time: 25 minutes, plus resting and drying time Servings: Makes about 1 pound of pasta, or 8 (2-ounce) servings Note: You will need a pasta maker (hand-cranked or electric) for this recipe, or you can roll out the pasta with a rolling pin. If you (or your kids) wish, you...

  • Recipe: Colombo pork loin curry

    Recipe: Colombo pork loin curry

    Total time: 1 hour, 20 minutes plus marinating time Servings: 4 to 6 Note: Adapted from "Creole" by Babette de Rozières. To make the ground rice, toast a single layer of rice in a heavy-bottom skillet over medium-high heat for 5 minutes until golden, shaking frequently. Cool the rice and grind...

  • Recipe: Summer tomato sauce

    Recipe: Summer tomato sauce

    Total time: 1 1/2 hours, plus 3 hours roasting time Servings: Makes about 6 cups sauce, or 12 (1/2-cup) servings Note: The roasted tomatoes can be prepared in advance; they will keep up to a month covered in olive oil, stored in a wide-mouthed jar and refrigerated. Oven-roasted tomatoes 1 1/2 pounds...

  • Recipe: Carne asada

    Recipe: Carne asada

    Total time: 1 hour, 10 minutes plus overnight marinating time Servings: 16 Note: From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole...

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