If you've never tried sunchokes, those knobby, odd-looking root vegetables, Evan Gotanda suggests you give this recipe a try: "Sunchokes are so naturally sweet. And once you caramelize them in the brown butter, it's one of my favorite flavors."
Evan Gotanda offers several reasons why fettuccine is a great choice for home cooks: It's easy to make, even without a pasta machine. Plus, "it'll carry a lot of sauces well and it's really easy to eat."
Chef Evan Gotanda eagerly awaits the arrival of pea tendrils at the farmers market each spring: "It's nice to have a different varietal of a crisp green and it has such a nice flavor."
This dish, based on one Evan Gotanda prepared as executive chef of a high-end Italian restaurant in LA, features a classic flavor combination: sausage and bitter greens.
Evan Gotanda is a fan of burrata cheese, especially as a complement to pasta: "It's so creamy and incorporates well into the pasta. It kind of oozes into everything."
"Everyone should know how comforting and easy braising meat is," Paige Nies said. "The flavor profile we especially love has a Moroccan flavor by using cumin, paprika, garam masala, garlic and tomato."
"Soubise is a classic onion sauce that really sings when layered with roasted sliced butternut, braised greens, fresh sheets of pasta, herbs and four cheeses," Amanda Leveroni said.
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