Zucchini-Eggplant "Parm"
After eating this dish at La Copine, Natasha Lyonne said, “This place is a 10!” causing Nikki and Claire both to blush. As we are just a few hours from LA, a lot of people from the City of Angels show up at our doorstep. To accommodate diverse dietary needs, we make many dishes or components of our dishes vegan and/or gluten-free. It’s surprisingly easy when it comes to soups, salads, and sandwiches, but for a substantial vegan main dish, we had to think more outside the box.Claire grew up in New Jersey eating eggplant Parm as an after-school snack, sometimes layered and baked, other times piled on a sandwich, or simply dipped in oil and balsamic vinegar. So we came up with this eggplant Parm meets lasagna, made with thin slices of eggplant and zucchini layered like noodles with a fresh tomato sauce and cashew-based béchamel. After baking it for two hours, it’s refrigerated overnight to set, making it super easy to reheat the next day. We reserve half of the pomodoro to add to the pan when reheating so it gets extra hot and bubbly and finish it with a drizzle of basil oil, lots of garlic breadcrumbs, and fresh basil. It’s a comforting dish that both vegetarians and meat eaters find satisfying. And it’s easy to make gluten-free if you leave out the breadcrumbs or use a gluten-free option.
Lemony Orecchiette with Sesame Pangrattato
If you ask me what my last supper would include, this dish would absolutely make the list. It features a combination of some of my favorite ingredients: lemon, Parmesan, garlic, and butter. I’ve been making this dish for weeknight dinners for over 20 years, especially on Mondays as it’s a good way to use up any sesame bagels or baguettes left over from the weekend.
Clam and Corn Pasta
Clam pasta, or linguine alle vongole, isn’t a difficult dish to make—and yet it always feels like a special occasion. I love the combination of in-season corn and clams so much that I had to bring them together in this dish: a true celebration of summer in one big bowl. It’ll make you feel like you’re staring out at the Mediterranean Sea, even if you’re sitting inside your apartment with the AC blasting.
Josh Emett’s Gluten-Free Mac ’n’ Cheese
Mac ’n’ cheese is the ultimate comfort food. This is my foolpoof method—it’s been the winning recipe at the Oyster Inn for over 10 years. The bubbling cheesy top is irresistible.
Fettuccine con La Vignarola
Funke’s recipe celebrates spring’s finest produce, combining vignarola (a traditional Roman stew made with artichokes, peas, and fava beans), fettuccine, and Pecorino Romano for a beautiful meatless dish.
Green Pesto Pasta
“This is a classic, which you can make on a weeknight or for guests at a weekend dinner. When you cook simply, focus on the quality of ingredients—they will really stand out. Use a beautiful oil, a great salt, and a fragrant bunch of basil. For a neat trick, you can blanch your basil and the pesto will stay quite green.” —Mordechai
Walnut Mushroom Bolognese
You could welcome a skeptic into your home and serve them this vegan dinner. It’s rich, filling, so comforting, and easy to make, too.
Mario Carbone's Scampi Tortellini
GP and Brad had their first date at one of Mario Carbone’s restaurants. Having him cook for their wedding was a very special, full-circle moment. We asked Chef Carbone to give us a recipe for one of the dishes served at GP's wedding—a flavorful, pillowy tortellini.
Carbonara-ish Pasta
What this riff on carbonara lacks in pork, cheese, and gluten, it more than makes up for in caramelized shallots, sweet peas, and creamy egg yolk. This is a pasta you can make once a week (or more) and still feel light and lean.
One-Pan Spaghetti with Cherry Tomatoes, Olives, and Lemon
This one-pot pasta is a revelation: Combine raw pasta with water and whatever ingredients you like and cook for 12 minutes. The result? The easiest, most flavorful spaghetti dish we’ve had in a long time. Be sure to use the right pot (this recipe uses our 3.5-quart braiser), as the proper ratio between water, pasta, ingredients, and surface area is essential for success. We love the umami hit that anchovies provide, but feel free to skip them to make this vegetarian-friendly.