Autorentext

Joshua McFadden is a bringing fresh energy to Berney Farm, a historic fifty-acre gem in Springdale, Oregon. Here, he's building a unique agricultural complex where farming, food, and design come together in creative collaborations. When he's not working the land, Joshua is a sought-after consultant in the food world—helping to craft packaged and prepared foods, launch brands from the ground up, and rethink what fast-casual and fast food can be. Joshua’s first book, Six Seasons: A New Way with Vegetables, co-written with Martha Holmberg, earned him a James Beard Award in 2018. His second, Grains for Every Season: Rethinking Our Way with Grains, was a James Beard Award finalist in 2021. Follow him on Instagram at @jj__mc.

Klappentext

NATIONAL BESTSELLER  Named a Best Cookbook of the Year by*** the New York Times, The New Yorker, Real Simple, and more  Libby Book Award Finalist * Pacific Northwest Book Awards Shortlist*

In the follow-up to Six Seasons: A New Way with Vegetables, James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of 2025 by Bon Appetit, Eater, Epicurious, Publishers Weekly, Saveur, *****The Strategist, ***The Week, and more.

In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta, noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.
  
 

Zusammenfassung
In the follow up to the mega-successful Six Seasons: A New Way with Vegetables, James Beard Award-winning author Joshua McFadden gives pasta the same considered and wide-ranging treatment with recipes for six seasons throughout the year and comforting any-season classics employing McFadden's no-fail build-the-sauce-in-the-skillet technique.

Inhalt
Ragus
Charred Vegetable Ragu        
Green Lentil Ragu     
Marinara Sauce          
Marcella’s Tomato-Butter Sauce with Long-Cooked Kale   
Nut Ragu        
Chicken Ragu Bianco
Lamb Ragu    
Pork Shoulder Ragu with Lemon      
Pork and Beef Ragu with Kale and Chile     
Beef and Pork Ragu   
Beef and Sweet Bell Pepper Ragu     
Sausage Ragu
Short Rib Ragu with Black Peppercorns       
White Bolognese with Cream
 
Any Season
Aglio e olio    
Amatriciana   
Cacio e Pepe  
Carbonara      
al Limone with Cream           
“Penne” alla Vodka    
Pomodoro      
Sausage and Tomato  
Nduja and Tomato     
Meatballs with Tomato Sauce, And More     
Meatballs in Marcella’s Tomato Butter Sauce with Long-Cooked Kale      
Meatballs in Kale Sauce        
Beef and Pork Meatballs       
Bolognese-style Lasagna (Customizable)     
American-Style Lasagna (Slightly Customizable)    
 
Spring
Artichokes with Tomato and Mint     
Artichokes with Chicken and Lemon Ricotta
Artichokes with Chicken Ragu Bianco         
Artichokes, Peas, Favas, and Asparagus       
Pasta Salad with Roasted Artichokes and Salmon    
Asparagus with Almonds and Lemon
Asparagus with Crab, Brown Butter, and Lemon     
Asparagus with Tuna 
Springtime Pasta Salad
Favas with Prosciutto, Cream, and Black Pepper     
Fava and Almond Pesto         
Leeks with Mussels, Fish, and Cream           
Melted Leeks with Sausage, Olives, and Oregano    
Leek Alfredo with Shrimp     
Nettles alla Gricia      
Nettles with Whipped Lemon Ricotta and Chile Crisp         
Peas with Pancetta, Onion, and Tomato        
Peas with Pistachio, Olives, and Mint           
Peas with Squid, Tomato, and Parsley          
Ramps with Extra-Virgin Olive Oil  
Ramps with Clams, Tomatoes, and Pancetta
Ramp Pesto with Hazelnuts, Lemon, and Chiles      
Turnips and Turnip Greens with Anchovies and Garlic Butter        
Turnips with Lemon Ricotta and Hazelnuts  
           
Early Summer
Beets with Brown Butter and Poppy Seeds   
Golden Beets with Golden Raisins, Pine Nuts, and Sausage
Carrots with Basil Pesto        
Hawaii-Inspired Pasta Salad  
Celery with Shrimp, Jalapeño, and Walnuts  
Pasta Salad with Celery, Provolone, Salami, Olives and Pepperoncini        
Fennel with Mascarpone and Arugula           
Fennel with Salami, Tomato, and Mussels    
Pasta Salad with Fennel, Arugula, Radish, and Ricotta Salata         
Snap Peas with Nduja and Spring Onion                  
Snap Peas with Lamb Ragu and Fiore Sardo
 
Midsummer
Broccoli and Sausage
Broccoli with Pancetta, Black Pepper, and Pecorino
Broccoli Fra Diavolo with Jalapeño  
Broccoli with Halibut and Lemon     
Broccoli with Broccoli-almond Pesto
Cauliflower “Alfredo” with Shrimp, Parsley, and Lemon    
Cauliflower with Olives, Tomato, and Chiles
Sweet and Sour Cauliflower with Tomato, Raisins, and Pine Nuts&#16…