NATIONAL BESTSELLER In the follow-up to Six Seasons: A New Way with Vegetables James
Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried
pasta to create seasonal restaurant-quality dishes at home. Named a Best New Cookbook of 2025
by Bon Appetit Eater Epicurious Publishers Weekly Saveur The Strategist The Week
and more. In Six Seasons: A New Way with Vegetables Joshua McFadden' s approach to
seasonal produce revolutionized the way we cook with vegetables. Now he' s back to
transform the way we cook and eat pasta. In Six Seasons of Pasta noodles become the perfect
showcase for each season' s bounty of produce. There are more than 125 recipes organized by
season plus the Italian classics that everyone should have in their repertoire from Cacio e
Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh
delicate flavors of spring Fall' s warming notes are reflected in Mushrooms with Onion
Pancetta and Cream and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and
nourishing. And the best part? These recipes are all made using storebought dried pasta. Six
Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us
how to intuitively cook a perfect pasta dish from scratch using McFadden' s no-fail
“build-the-sauce-in-the-skillet” method. McFadden' s time-tested technique will always
result in a satisfying and delicious bowl of pasta.
