About this product
Pasta is the backbone, but vegetables drive the menu in this spirited and satisfying follow-up to Six Seasons: A New Way with Vegetables. Once again, Joshua McFadden brings a restaurant chef’s imagination to the seasonality of home cooking—but this time with dried pasta as the through line.
Organized around McFadden’s signature six-part calendar (early summer is not the same as late summer), the book offers more than 125 recipes that reflect both a deep love of Italian cooking and an instinct for bold, contemporary flavor.
There’s a charred vegetable ragù, sweet and sour cauliflower with raisins and pine nuts, celery root with salt cod and chickpeas, and a beet dish that turns the noodles brilliantly red with brown butter and poppy seeds. Some recipes feature meat, many do not. What they share is a sense of balance, generosity, and vibrant technique.
This is not a collection built around shortcuts. It’s a book for people who enjoy cooking—who like the feel of the skillet, the chance to improvise, and the pleasure of building a dish from the ground up. The fact that it all starts with store-bought pasta makes the results feel all the more within reach.
Hardcover. Color photographs throughout.
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