Chef: Wylie Dufresne, 71 Clinton Fresh Food, New York City. Claim to fame: His restaurant won a rave review from The New York Times — now it's a hot spot. How he defines natural: "Clean, simple food tastes best; by happy accident it's also healthiest."
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This side dish is flavorful enough to also serve as a main course.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
For the full effect, enjoy over a bed of rice with a pint of cold beer.