Spaghettini with julienned zucchini and wilted basil-white truffle oil

The lure of zucchini blossoms, in all their edible goodness, prompts me to plant more zucchini than my husband Marc and I can possibly consume. The prolific plants do give us plenty of blossoms to make some of our favorite hors d’oeuvres, but they also produce an enormous amount of fruit.

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Gnocchi with haricots verts and basil pesto

One of my favorite things to do is to take classic recipes and give them a makeover. Take the traditional Genoese spaghetti with potatoes and pesto, for example. It’s an earthy, simple dish that can be sublime when properly executed. But how about polishing it a bit?

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Bucatini with chickpeas and pan-fried rosemary

Bucatini look like thick spaghetti with a hole in the center – the pasta is chewy, robust and demands an equally hearty sauce.

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Potato–Parmesan gnocchi with morels and asparagus

The day I came up with this recipe will be embedded in my brain for the rest of my life. It was an unusually warm mid-April day. The woods were dripping with the heavy rains from the day before. I was enjoying a brisk walk, filling my lungs with the smells of spring when suddenly, out of the corner of my eye, I noticed a funny-shaped object on the ground, right beneath my feet. I stopped in my tracks, looked down, and to my utter amazement I saw a gorgeous black morel staring back at me.

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Potato-Parmesan gnocchi

These potato gnocchi have nothing in common with the store-bought stuff – they’re light (very light!), they melt in your mouth, and they don’t make you feel like you just ate a brick. In fact, my dear friend Kim Caldwell has named them “pillows”.

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