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VICE called him \"a modern pasta legend.\"\u003c\/p\u003e\u003cp\u003eBut as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto.\u003c\/p\u003e\u003cp\u003eSo Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That’s why there’s no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it’s time to show the world—Anything’s Pastable.\u003c\/p\u003e\u003cp\u003eHere you’ll enjoy dishes inspired by a range of ingredients and cuisines:\u003c\/p\u003e\u003cp\u003e * Kimchi Carbonara\u003cbr\u003e * Cacio e Pepe e Chili Crisp\u003cbr\u003e * Keema Bolognese\u003cbr\u003e * Mapo Tofu Cascatelli\u003cbr\u003e * Shakshuka and Shells\u003cbr\u003e * Smoked Cheddar and Chicken Manicotti “Enchiladas”\u003cbr\u003e * Linguine with Miso Clam Sauce\u003cbr\u003e * Shrimp and Andouille Mac and Cheese\u003c\/p\u003e\u003cp\u003eLesser-known Italian pasta dishes with a twist:\u003c\/p\u003e\u003cp\u003e * Spaghetti all’Assassina (spicy pasta pan fried until charred and crispy crunchy)\u003cbr\u003e * Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth)\u003cbr\u003e * Cavatelli with Roasted Artichokes and Preserved Lemon\u003cbr\u003e * Creste di Gallo with Fava Beans and Dandelion Greens\u003cbr\u003e * Pasta Frittata\u003c\/p\u003e\u003cp\u003eFun and delicious concoctions that may—or may not—be how they do it in Italy:\u003c\/p\u003e\u003cp\u003e * Spinach Artichoke Dip Lasagna Pinwheels\u003cbr\u003e * Pasta Pizza (the “crust” is fettucine fused together)\u003cbr\u003e * Roman Cafeteria Hot Dog Pasta Salad with Canned Veggies\u003c\/p\u003e\u003cp\u003eWith an incredible array of recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle.\u003c\/p\u003e","brand":"ipage","offers":[{"title":"Default Title","offer_id":44888944738457,"sku":"9780063291126","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0648\/7546\/2809\/files\/anythings-pastable-81-inventive-pasta-recipes-for-saucy-people-5363693.jpg?v=1773787446"},{"product_id":"cooking-in-real-life-delicious-doable-recipes-for-every-day-a-cookbook","title":"Cooking in Real Life: Delicious \u0026 Doable Recipes for Every Day (A Cookbook)","description":"\u003cp\u003eONE OF THE TOP 10 COOKBOOKS OF SPRING 2024: Food \u0026amp; Wine * ONE OF THE BEST COOKBOOKS OF SPRING 2024: Epicurious * ONE OF THE BEST COOKBOOKS OF SPRING 2024: Eater\u003c\/p\u003e\u003cp\u003e\"Lidey subscribes to the same theory of home cooking that I do. We all want recipes that have ingredients you can buy in almost any grocery store, recipes that are easy enough to make without breaking a sweat that will be delicious and satisfying for either an ordinary weekday dinner or for a special occasion.\" —Ina Garten, from the Foreword\u003c\/p\u003e\u003cp\u003eFrom the rising star who learned to cook when she worked for Ina Garten, 100 recipes that are cook-pleasing and crowd-pleasing and written with the shopper, chopper, and dish-doer in mind.\u003c\/p\u003e\u003cp\u003eLidey Heuck landed the most plum after-college job—working for Ina Garten in her East Hampton kitchen. 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