At Margot Los Angeles, this dish is made with Einkorn wheat and ragu Bolognese. “Our Pappardelle is the most unique pasta dish on offer right now at Margot. It’s made from heirloom einkorn wheat that is milled weekly for us by a local grain mill. It’s served with a Bolognese sauce made with wagyu beef that’s simply delicious,” says executive chef Michael Williams.
Blue Crab Carbonara
At The Wilson in New York City, this dish is made with spaghetti, guanciale, Calabrian chilies, basil crumbs. “We make ours with rustichella spaghetti, EVOO, guanciale, garlic, calabrian chilies, and blue crab. Finished with butter, parmesan cheese, black pepper and chives. Garnished with pangrattato, which is bright green basil bread crumbs, and grilled lemon. It’s a fun and modern spin on an already delicious classic,” said executive chef, Stephany Burgos.
At Electric Lemon at Hudson Yards in New York City, the Chickpea Pasta is a linguini type noodles topped with a fresh tomato sauce made à la minute. Chef Kyle Knall roasts garlic, shishito peppers and basil in a pan then squeezes skinless sun gold tomatoes to make a fresh, vibrant sauce that coats the gluten free pasta without being too rich. The dish is then garnished with fresh basil and halved sun gold tomatoes. “We wanted to make a true chickpea pasta that was actually gluten free. So we took the ratio that we would normally use for our traditional dough with farm egg yolks and switched out the pasta flour for chickpea. This keeps the dough soft and rich,” said chef Kyle Knall.
Squid Ink Linguine
Forget the lobster roll and the bisque because black is the new… black at Siena Tavern in Chicago with Top Chef alum, Fabio Viviani’s Squid Ink Linguine. Having a celebrity chef behind the Italian restaurant’s menu guests know dishes served there are going to be amazing and delicious which includes his Squid Ink Linguine served with a lobster tail and spicy lobster sauce. Not only is this dish one of the most popular entrees served at Siena Tavern, but it is also eye-catching with its shocking color. Although, the silky black-hued pasta is not the only reason this dish is so popular; the flavor of the dish also credits to its acclaimed fame. Given the extra dimension the squid ink linguine gives off, chef Viviani complements it with a grilled lobster tail served on top while a spicy lobster cream sauce is mixed in with it. “As much as I love making traditional pasta dishes, I knew I needed to make Siena Tavern’s Squid Ink Linguine a little different,” said executive chef Fabio Viviani. “Mixing the squid ink’s rich and briny flavor with a lobster’s mild and sweet flavor, there needed to be a spice to make a lasting impression which I made the sauce to be a spicy lobster cream sauce.”
Duck Confit Risotto
In New York City at ATRIO Wine Bar & Restaurant, a combination of sautéed butternut squash, wild mushrooms, dried cranberries, and wilted kale folded into arborio rice that is immersed in a rich duck broth. White balsamic pearls are dotted on top for a tangy finish. A major trend we’ve noticed that has returned is the use of duck on culinary menus. This is a bold and flavorful meat that can be used in a wide variety of dishes; we have added duck to our risotto and flatbread for fall,” said executive chef Enrico DeOcampo of Conrad New York Downtown.
Chicken Sausage Rigatoni
At Thalia in New Orleans, chefs Kristen Essig and Michael Stoltzfus just gave a seasonal update to the chicken sausage rigatoni. The fall version of the beautiful pasta dish is made with housemade sausage and pasta served with pumpkin, shiso, and sage, then finished with shaved parmesan. This dish embodies what we love about fall. The pumpkin and sage add those flavors that we love about fall, while the shiso adds a brightness.
Not Your Nonna’s Bolognese
At Mi’talia Kitchen & Bar in south Miami, this twist on a classic Bolognese over delivers on the pasta. Featuring two (!) types of pasta, a slow braised veal, pork and beef Bolognese sauce is mixed throughout pappardelle and ricotta gnudi before being topped with parmesan cheese and fresh basil. The hearty sauce pairs well with the light gnudi, and bright pop of basil. “Italy has always astounded me with its culture and beauty. That beautiful sun-filled country is a huge source for culinary inspiration for me, and Mi’talia dishes are my versions of these flavors,” said chef Janine Booth.
Carbonara in a Jar
If there is something Top Chef alum Fabio Viviani is an expert on making, it’s pasta. The Italian chef’s Carbonara in a Jar served at Siena Tavern is not only cooked perfectly al dente and tastes delicious but also an interactive dish as it is prepped and finalized at the table utilizing a mason jar. The ooey and gooey pasta dish initially fills the mason jar with gemelli noodles and then layers of crispy pancetta, parmesan cream, spinach, egg yolk and pecorino are added on top. The mason jar is served to the table in its deconstructed form and ready to be finalized by the chef who shakes it tableside, ultimately breaking the egg yolk and mixing the other ingredients to finalize the Carbonara in a Jar. “One of my favorite things to do as a chef is go out in the restaurant and talk to the guests who are eating my food,” said executive chef Fabio Viviani. “The Carbonara in a Jar not only allows me to talk to my guests, but I also get to serve them their meal.”
At HandCraft Kitchen & Cocktails in New York City, this is zucchini noodles, roasted kale, charred tomatoes, portobello mushrooms, pistachio nuts and Asiago cheese. If you follow the Whole 30 diet, you can ask the chef to hold the cheese. If you want to add a little protein, you can request the addition of chicken, steak or pulled pork. “Our Zucchini Pasta is one of our best sellers and I think it’s because it’s so versatile. It’s a vegetarian dish that you can easily make Whole 30 compliant by ordering it without the cheese, or you can add chicken, steak or pulled pork if you’re a meat-lover. All these options and it’s delicious no matter how you order it,” said Chad Gaudet, co-owner of HandCraft Kitchen & Cocktails.
At The Hive in Bentonville, Arkansas, they showcase the unique culinary identity of Arkansas and the region’s farmers and producers. Chef Matt McClure’s cooking pays homage to the High South, highlighting local ingredients such as wild mushrooms, basil puree and pistachio found in the campanelle.
At Casa Nonna New York, the filling of this house-made two-sided ravioli pasta consists of veal ragu on one side with spinach and taleggio cheese on the other side. The ravioli rests on top of a truffle pecorino fonduta sauce and is finished with beech mushrooms and a drizzle of marsala glaze. “Siamese Agnolotti is one of our most popular pasta dishes as you can experience a vegetarian and meat option in just one bite! The beech mushrooms add a cashew-like flavor and when combined with a drizzle of the marsala glaze and truffle oil, you get a sherry sweet taste. Plus, it’s a great pasta that pairs really well with most known Italian wines like Chianti, Montepulciano and Sangiovese,” said Atilio Ramos, chef de cuisine.
Spaghettini Freddi Benedetto Cavalieri
At La Cucina at Il Salviatino in Fiesole, Florence, an upscale twist on a classic, this chilled spaghetti dish features fresh prawns tossed in Tuscan citrus fruit delicately served over al dente spaghetti, garnished with colorful edible wildflowers sourced from Il Salviatino’s orto — organic orchard and herb garden. “I love how refreshing this dish it. We are really lucky to have a big organic garden right on our property grounds where we source fresh herbs and vegetables daily. Almost 100% of our ingredients are sourced from Tuscany; generally we don’t need to go far to find the best quality, most of the time it is right around the corner,” said executive chef Silvia Grossi.
At La Ventura in New York City, housemade fettuccine with poblano peppers, littleneck clams, garlic, chili flakes and lemon. “Our fettuccine is the perfect way to celebrate National Pasta Month because it gives a nod to classical old school pasta and white clam sauce. It is super garlicky with chili flake, butter and lemon that keeps it packed with flavor the entire way through,” said executive chef Peter Lipson.
Cacio E Pere
In New York City at Felidia, pear and pecorino ravioli with crushed black pepper. “After all these years, I love to make this; it’s such a simple yet delicious dish and is still a favorite among the guests year-round!” said executive chef Fortunato Nicotra.
Rigatoni with Heritage Pork Ragu
In New York City at OTTO Enoteca e Pizzeria, rigatoni with Heritage pork shank braised with onions, Calabrian chilis, and tomato sauce. “This is one of our signature pasta dishes that’s perfect to celebrate with on National Pasta Day! There’s no shortage of flavor here, and as a butcher, I love using high-quality meat from our longtime purveyor Heritage Foods!” said executive chef Gaetano Arnone.
At Carmine’s, already known for their massive portions, the legendary Carmine’s is serving up a Spaghetti Special for the entire month of October. The special comes with five pounds of spaghetti served alongside a gallon of sauce – pomodoro, bolognese, marinara or vodka. The dish is designed to feed eight-ten people. “What Carmine’s does best is massive portions of food served family-style so this special is designed for even bigger groups to gather and enjoy heaping platters of pasta with their favorite sauce!” said director of culinary operations Glenn Rolnick
At Lupa in New York City, a seasonal pasta dish made with honeynut squash stuffed lune with sage brown butter and toasted hazelnuts. “Honeynut is my favorite Autumn squash. Specifically bred for their sweetness, they make an incredible filling for ravioli. Mezzelune pasta is a great shape because of the crescent moon shape which resembles the fall months and looks amazing on the plate” said executive chef James Kelly.
Pistachio Pesto Spaghetti
At Gelso & Grand in New York City, toasted pistachio, fresh basil, Parmigiano Reggiano mixed with spaghetti. “Since our restaurant is located in the heart of Little Italy, we wanted to offer a bright-tasting pasta that would whisk guests away from the hustle bustle of New York for a moment and to let the flavors of the dish sink in. The pasta itself is a delicious twist on an Italian classic, that’s traditionally prepared with pine nuts, and perfectly balanced with the freshness from the basil,” said owner Nima Garos.
California Sea Urchin and Angel Hair Carbonara
At Tocqueville in New York City, this signature appetizer at Tocqueville has been on the menu since the restaurant opened in 2000. The dish features California sea urchin and angel hair carbonara with sea lettuces and lime-soy butter. “In my opinion Sea urchin and egg yolk is a perfect match, the velvety texture of the softly scrambled yolk with the sauce is pure decadence, against the al dente pasta, it all really works well together!” said chef and owner Marco Moreira.
Linguine ai Frutti di Mare
At Primavera Ristorante, a family-owned and operated Italian restaurant located in Coronado, Calif., will celebrate National Pasta Day with a featured entrée swimming in flavor: linguine ai frutti di mare, made with fresh tomato, shrimp, mussels, and baby clams atop linguine with light saffron sauce. The restaurant will also have an array of signature pasta dishes available, including: portobella alla bianca, portobello mushroom-filled ravioli with sundried tomato and dill cream sauce; pappardelle alla Bolognese with veal, pork and beef ragu, dried chile oil and mascarpone; and spaghetti alla carbonara with sautéed pancetta and sweet peas in a rich parmigiano cream sauce. Buon appetito!
Source: 21 Incredible Pasta Dishes To Enjoy On National Pasta Day
A month ago, facing widespread criticism over DoorDash’s policy of reducing pay to delivery workers who receive tips, DoorDash CEO Tony Xu promised to introduce a new payment scheme in which delivery workers could keep their tips without seeing their pay reduced. Now that new model is here, and it’s a powerful incentive for customers ordering DoorDash deliveries to add a tip when they order. Preferably, a generous one.
Under the old system, a DoorDash delivery person (or “Dasher”) would be promised a certain fee, say $7, to make a given delivery. If the customer tipped zero, DoorDash would pay $7. If the customer tipped $3, DoorDash would pay $4, and the Dasher would still receive a total of $7. (If the customer tipped more than $7, DoorDash would pay its minimum fee of $1, and the Dasher would keep the entire tip.)
According to some accounts, the majority of customers who use a food delivery service such as DoorDash don’t tip–perhaps believing that most of the fee they pay to the service goes to the deliverer–while others do tip. Thus, the old system created greater predictability for drivers when deciding whether to accept a delivery. (Dashers are independent contractors who accept or decline each delivery as they see fit.)
Some Dashers liked that model, and New York Times reporter Andy Newman, who spent several days as an undercover deliverer for DoorDash, PostMates, and Uber Eats, found that he generally earned more from DoorDash than from the other two services. There was just one problem with that model, which Xu identified in a series of tweets announcing the change: “What we missed was that some customers who *did* tip would feel like their tip did not matter.”
Well, it’s about to start mattering big time. The new model is short on essential details, but this is what DoorDash has announced: From here on out, all Dashers will keep 100 percent of their tips and DoorDash will no longer reduce their base pay when they do. Xu has vowed that the new scheme will increase Dashers’ pay overall, and to that end the company is doubling its minimum pay from $1 to $2. The company is adding “promotions,” bonus pay for Dashers to work at busy times, and also “challenges,” in which Dashers who work frequently will receive extra pay for reaching certain goals. DoorDash has not yet released the details of these promotions. It also says the new payment system will roll out to all Dashers by the end of September.
The company has made one thing very clear. DoorDash will give every Dasher 100 percent of the customer’s tip without reducing the Dasher’s base pay, and if a customer adds a tip when placing the order that tip will be included in the pay offered for the delivery. Although the Dasher won’t be able to see the tip amount, he or she will be able to see the total payment for the delivery, including the tip, which obviously will be higher than for an untipped delivery job.
Thus, if a customer ordering a DoorDash delivery adds a big tip when ordering, Dashers will likely scramble to grab that delivery job, knowing it will pay better than usual. Conversely, customers who doesn’t add an upfront tip will likely wait a bit longer for their food to arrive since those jobs will be much less attractive to Dashers. A customer may be planning to tip after the food arrives, but since the Dasher can’t know that in advance and most customers don’t tip, he or she won’t bank on it.
That’s what many people who posted in a Reddit forum for DoorDash drivers are saying. For example, one Dasher posted, “The nice part about this is that you will be able to see what the customer tips up front before accepting the order so those big fat 0 tippers even if they’re gonna tip afterwards I’m not risking it.”
And here’s a comment from another Dasher: “My thinking also is that the low-paying offers (from non-tippers) are going to be passed over repeatedly, so the food may be cold and will arrive late. So not only is it a low-paying job, but the odds are likely that you’ll get 1 star for taking the order. Wow, sounds great, huh?”
For the moment, there are more unknowns than knowns about this new payment scheme, but one lesson is clear. If you’re ordering food via DoorDash and you want it to arrive hot, add a tip when you first order. Preferably a big one.
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The inspiration for these creamy spoonfuls of gelatinous booze came from founder Kelli Lipson’s college love of classic Jell-O shots, she told “GMA.”
“I was in college and I used to make Jello shots, and everyone really loved them, so the idea kind of always stayed with me,” Lipson said.
Lipson said she combined her heart for Jello shots with her love of cooking to create her original line of booze-infused pudding and Jello recipes that are sure to be a hit at any adult party.
“I went to go work for Food Network star Sandra Lee and from there I kind of just built on the idea ad I wanted to create something that adults could really enjoy and that was a treat made for them,” she said.
The best part is the flavors — from Spike Cake to Nutella Latte to Cranberry Cosmo — there’s definitely something for everyone. Each shot contains 5% alcohol.
They also come in specially packaged, ridiculously Instagrammable mini jars, which is why you may have seen them popping up on your feed.
“We’ve done a lot of collaborations with different influencers,” Lipson said.
You catch the aroma on Arthur Avenue as a happy shopper opens the door, left arm holding a huge, bulging bag of bread and cookies. Yes, this is the Madonia Bakery, in its way a symbol of New York as much as the Lower East Side, the High Line, and Rockefeller Center. New York, to New Yorkers, is the neighborhood, and increasingly these areas are being discovered by visitors to the Big Apple. And Madonia Bakery, on one of the iconic streets in the borough of the Bronx, makes the list……..