italian

1 med. butternut squash, cut into 8 pieces and seeded 5-6 cups Vegetable Stock or water 1 tablespoon extra virgin olive oil 3 shallots, peeled and minced 2 cups Arborio rice, rinsed 1⁄2 cup white wine (or 1/4 cup mirin plus 1/4 cup water) generous pinch ground nutmeg fresh basil, minced, plus several whole leaves for garnish soy sauce

6 round young artichokes, trimmed, stalks peeled 1 liter extra-virgin olive oil Salt and pepper, to taste

1/2 recipe pizza dough, recipe follows Unbleached all-purpose flour for rolling the dough and coating the peel 2 cups Quick Marinara Sauce, recipe follows 4 ounces fresh mozzarella, thinly sliced 1/2 teaspoon kosher salt Freshly ground black pepper 10 basil leaves, washed

2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can) roughly chopped Sprig fresh thyme Sprig fresh basil 2 teaspoons kosher salt Freshly ground black pepper

Pizza Dough, recipe follows 2 cups grated mozzarella 2 cups grated Fontina 6 ounces button mushrooms, sliced 3 tablespoons olive oil Salt and pepper 1/2 pound steamed clams (Manila or Littleneck) 1 tomato 8 thin slices prosciutto, cut into julienne 1 1/2 cups Tomato Sauce, recipe follows 2 tablespoons basil, chiffonade 1 tablespoon grated Parmesan

1 (4-ounce) can tomato paste 1 1/2 cups water 1/3 cup extra-virgin olive oil 2 cloves garlic, minced Salt and pepper 1/2 tablespoon chopped fresh oregano leaves 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh rosemary leaves

1 medium fennel bulb 2 tablespoons chicken broth 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil 1/4 teaspoon sugar Salt and freshly ground black pepper 1/2 pound arugula, stems removed 1 small red onion, coarsely chopped 1 (2-ounce) piece fresh Parmesan

2 pounds spinach 2 to 4 tablespoons extra-virgin olive oil, divided 1 large cloves garlic, peeled and crushed Kosher salt and freshly ground black pepper 4 lemon wedges (optional)

1/4 cup pine nuts 3 tablespoons extra-virgin olive oil 1 large zucchini cut into 3/4 inch chunks (about 1 pound) 2 cloves garlic, smashed 1 lemon, zest stripped off in large pieces 1/2 teaspoon kosher salt Freshly ground black pepper 6 ounces fresh ricotta

1/3 cup lightly packed fresh basil leaves 1/3 cup white wine vinegar or fresh lemon juice 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/2 cup extra-virgin olive oil 8 cups arugula 4 cups bite-size pieces radicchio, from 1 (10-ounce) head 1 carrot, peeled 1 hothouse cucumber, peeled