Cookbook Club

Exclusive Q&A With “Six Seasons of Pasta” Authors

By: Tate Jacaruso

For many, pasta is the ultimate comfort food—why not make it even better? Authors Joshua McFadden and Martha Holmberg explore elevating this beloved ingredient with seasonal dried pasta recipes in Six Seasons of Pasta: A New Way With Everyone’s Favorite Food (Artisan Books, 2025). “Six seasons” refers to growing seasons—spring, early summer, midsummer, late summer, autumn, and winter. This is the pair’s third collaboration—in 2017, they released Six Seasons: A New Way With Vegetables, which won a James Beard Award for Best Book in Vegetable-Focused Cooking, and followed up with Grains for Every Season: Rethinking Our Way With Grains in 2021. We caught up with the authors to hear all about Six Seasons of Pasta.

Six Seasons of Pasta cookbook

Tate Jacaruso: How do you collaborate?

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Date Published: 10.28.25
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About The Author

Tate Jacaruso

Tate Jacaruso loves celebrating Southern food, travel, and culture as associate editor at the Local Palate. She is based in Charleston and is currently making her way through every bowl of pasta and oyster on the half shell in town. Her work has appeared in Charleston Living Magazine and CHStoday.