Almond Pesto PastaBesides his own fresh fettuccine or macaroni, Angelo Garro, a cook and artisan blacksmith living in San Francisco, likes to serve this pesto with springy, curly Twins or Ringlets pasta from Baia Pasta, an Oakland company. He seasons the pesto with his own addictive blend of sea salt, wild fennel, and organic spices, called Omnivore Salt (available on omnivoresalt.com). If you like, use it instead of the salt, pepper, and chile flakes. This recipe goes with Fresh Fettuccine
Chile-Glazed Steak with Spicy KetchupIn this twist on steak frites, a sweet-spicy glaze works as both a marinade and a dipping sauce for fries. For a deeper flavor, marinate the steak a few hours and up to 1 day ahead. We like to serve it with store-bought sweet-potato fries, or make your own by grilling sweet-potato wedges with the steak.
Fennel, Shallot, and Orange SaladAngelo Garro, a cook and artisan blacksmith living in San Francisco, gave us this recipe. Choose a high-quality extra-virgin olive oil for this recipe--it makes a big difference. Garro likes to use spicy-sweet blood oranges for this salad, when they're in season.
Figs in Mosto Cotto (Grape Syrup) with Fresh RicottaMosto cotto (also called saba) is nothing more than the freshly pressed juice of wine grapes, simmered down to syrup. It's fairly expensive at specialty markets, but Angelo Garro, a cook and artisan blacksmith living in San Francisco, makes his own from grapes grown in a friend's vineyard. If you can't find wine grapes, try our mosto cotto recipe--it's a good approximation of the real thing.
Fresh FettuccineAngelo Garro, an architectural blacksmith living in San Francisco, is legendary for his dinner parties--for which he makes everything from scratch, including the charcuterie and the wine. For fresh pasta, he often uses an extruder, but he made this fettuccine for us by hand. He added a bit of semolina to give it a sturdier texture and a heartier flavor--and seasoned it with his own addictive blend of sea salt, wild fennel, and organic spices, called Omnivore Salt (available on omnivoresalt.com). If you like, use it in place of the cayenne, salt, and black pepper.
You'll need a hand-crank pasta machine for this recipe. Scraps from trimming the dough can be pulsed in a food processor with 1 to 2 tbsp. water until moistened, and then re-rolled.
Jam TartFrom Anita Flora, Boise
To create this tart, reader Anita Flora added a few shortcuts to her mother's original fruit crostata recipe: "I used jam instead of fruit and changed the topping to a crumb rather than a lattice, which makes it easier and quicker."
Korean-Style Braised Short Ribs and TurnipsCooked till they're sweet and mellow, turnips are less fibrous than the daikon traditionally used in this homestyle stew, and they make a good bridge between the beef and salty-sweet braising liquid.
Mosto Cotto (Grape Syrup)This recipe goes with Figs in Mosto Cotto with Fresh Ricotta and was created by Angelo Garro, a cook and artisan blacksmith living in San Francisco. This syrup keeps at least 2 months chilled.
Pickled Turnip and Turnip Greens SaladWhether you use peppery purple-top turnips or the sweeter Tokyo variety, this salad is excellent with a bowl of rice, braised short ribs, or even a burger. A handheld slicer makes quick work of the prep.
Sparkling Rosé SangriaWe like the combination of nectarines, strawberries, and blueberries, but you can mix any summer fruit you like. Start with all ingredients chilled, or stop after step 1 and chill before adding the sparkling rosé.
Thai-Style Mussels with HerbsWe like to eat these delicately flavored mussels with rice, but thin rice noodles are also good. A generous squeeze of lime at the end is essential.
Turnips AnnaPommes Anna, a classic French dish of thinly sliced potatoes, takes on an appealing sharpness in this turnip version. Although you can use any pie pans, metal ones brown the turnips most evenly; you'll also need a handheld slicer.
Save recipes from the Sunset October 2014 issue to your recipe file.