Our Top Noods
Pasta can be so many things: comforting yet elegant, totally delicious, and a superb way to showcase the season’s bounty, be it cauliflower or clams or mushrooms. Chefs from around the South have shared quite a few recipes with us over the years. Here are some of our favorites for a filling dish for groups or an easy weeknight meal.
Orecchiette with Jumbo Lump Crab, Jalapeño, Corn, and Fennel
from Chef Phillip McDonald of Bud & Alley’s Pizza Bar of Seaside, Florida
Spicy Lobster Fideos
from Chef Michael Toscano of Le Farfalle, Charleston, South Carolina
Shrimp and Sun Gold Tomato Pasta
from Chefs Ryan Pera and Morgan Weber of Coltivare Pizza & Garden in Houston, Texas
Farfalle with Pickled Mushrooms and Prosciutto Cream
from Chef Michael Perez of Indaco, Charleston, South Carolina
Tagliatelle with Pork Ragout
from Chef Philip Krajeck of Rolf and Daughters, Nashville, Tennessee
Cauliflower Ragu
from Chef Tandy Wilson of City House, Nashville, Tennessee
Date Published: 02.10.21
share
About The Author
TLP Editors
trending content
-
5 Things in Casey Corn’s Fridge | Video
by Maggie Ward -
Oysters, Cocktails, and Comfort Food Await at The Darling
by TLP's Partners -
Sip, Stay, and Play in West Volusia, Florida
by TLP's Partners -
The Ultimate Tennessee Dining Guide
-
Two Outstanding Cookbooks, One Delicious Event
by Erin Byers Murray
More From Key Ingredient
-
Sweet Talk: The Sensuous Power of Local Honey
-
Caramel Delights
-
Jason Stanhope’s Famous Celery Salad
-
Little Bursts of Summertime
-
A Better Butter Bean