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“A Year in Union Square” presents 52 seasonal pasta dishes from the authors’ home kitchen. This handy pocket-sized guide draws recipes from family, Italian and southern French cuisines, along with influences of other Mediterranean cooking. The authors follow each week of the year in New York’s Union Square Greenmarket, presenting pasta recipes that savor the turning of the seasons and of the year and that are based on the changing vegetables and produce, fish, meats and dairy at the Market’s farm stands. Each recipe features the Market’s main weekly offerings, paired pastas and other ingredients in simple recipes that bring out their best. This book offers plenty of recipes and variations to please meat and fish eaters, vegetarians and vegans.
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