Barbara Lynch: 4 mentions

Barbara Lynch’s Anellini alla Pecorara

Annellini can be cooked in a sauce for longer than other shapes and stay chewy.

Sunchoke Tempura with Lemon Anchovy Aioli

You can thank us now for the leftover aioli, which goes well with pretty much anything you cook.

Dried Fava Beans & Broccoli Rabe

The easy-to-work-with beans are smashed and topped with sautéed broccoli rabe.