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 Fall 2025 by Bon Appetit &
Epicurious Eater Publishers Weekly Saveur 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.
