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Spaghetti Cacio e Pepe

Cacio e pepe is Rome’s answer to what’s for dinner when the cupboards are bare and you are not, I repeat, not going to brave the aisles of the grocery store. If you have pasta, Peccorino and pepper you can make this dish for dinner on those nights when you’d really rather not cook; but, you will be so glad that you did.

Pasta “Rags” with Ramps, Baby Carrots and Bacon

Redbud trees, daffodils and lilacs are feasts for the eyes, but ramps are one of springtime’s tastier gifts. Used to be these garlicky wild green onions were foraged down in the “hollers” of my native West Virginia and either boiled, sautéed, pickled or fried to garlicky, oniony deliciousness.

Polenta with Mushrooms and Taleggio Cheese

As a young man in West Virginia, my dad ate mush. My Oklahoman mama ate grits (her mom was from Tennessee). Tonight we’re having polenta for dinner and it’s basically the same cornmeal porridge my parents ate way back when…but with a twist.

Citrus Marinated Salmon with Heirloom Tomato Concassé

I’m not just showing off with this recipe title. Concassé is a Frenchified term for something that is coarsely chopped, usually tomatoes. It sounds so much more luxurious than sauce, doesn’t it…concassé?

Pork Tenderloin with Mexican Corn and Cotija Cheese

Try to stay cool. Crack open a cool one. There’s no need to get all hot and bothered at the grill tonight. This dinner practically cooks all by itself.