The editors of Food & Wine magazine regularly compile recipes from the best cookbooks of the year. Tagliatelle With Smashed Peas, Sausage and Ricotta Cheese from a Giada De Laurentiis cookbook is one of my favorite from a few years back. Substitute tagliatelle with flat fettuccine if you'd like. Serve it with a green salad.
Janet K. Keeler, Times food and travel editor
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Tips from Janet's kitchen
• It is much easier to peel the papery skin from an onion that has been kept at room temperature than one that has been refrigerated. Onions keep for weeks at room temperature.
•The shrimp is boiled and chilled, but you're out of cocktail sauce. Make your own with 1 cup ketchup or chili sauce, 1/4 cup prepared horseradish, 2 tablespoons lemon juice and 1 to 2 dashes of hot sauce, such as Tabasco. Mix all ingredients until blended.