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TODAY recipes
updated 11/15/2011 2:53:24 PM ET 2011-11-15T19:53:24

Recipe: Lone linguine with truffle oil

Ingredients
  • 4 ounces linguine
  • Salt, to taste
  • 1 egg
  • 3 tablespoons heavy cream
  • 3 tablespoons grated parmesan cheese
  • A few drops white truffle oil, or to taste
  • Freshly ground white pepper
  • 1 tablespoon butter
Preparation

Put on some water to boil for the pasta and, when it comes to a boil, salt it generously before adding the linguine and cooking for 2 minutes less than directed by the instructions on the package. In a bowl, whisk the egg with the cream and parmesan, a few drops of white truffle oil and a good grinding of white pepper. When the pasta's had the time you've allocated, check to see if it's al dente. Just before draining it, remove ½ cup of cooking liquid.

Return the drained pasta to the cooking pan and, on the stove but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix. Now, stir in the eggy mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly. Decant into a warm bowl and eat alone, and thrillingly.

Serving Size

Serves 1

Recipe: Butternut, arugula, and pine nut salad

Ingredients
  • 1 butternut squash, approximately 2 1/4 pounds
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing
  • 1/3 cup golden raisins
  • 1/4 cup water, from a freshly boiled kettle
  • 1 teaspoon sherry vinegar
  • 4 ounces (about 3 cups) arugula and other salad leaves
  • 1/3 cup pine nuts, toasted
Preparation

Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2 inch thick slices, then cut each slice into four. Put the butternut pieces into a bowl with the salt, spices, and 2 tablespoons oil and smoosh them about, then tip into a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet. Cook the squash for 30-40 minutes. Check to see if it is cooked through by the time the ½ hour's up by piercing with a fork; some squashes cook faster than others.

Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all, and toss gently before serving.

To make ahead: The butternut squash cubes can be roasted 1 day ahead. Cool completely, then cover and refrigerate until needed. Remove from the refrigerator about 1 hour before serving, to allow to come to room temperature.

Making leftovers: It may well be that you end up with a wee bit of salad leftover. Frankly, you can eat this just as is (perhaps with a little lime juice spritzed over to freshen it up) or else cook some rice and stir this through just in time to warm through properly at the end of the cooking.

Recipe: Pasta with pancetta, parsley, and peppers

Ingredients
  • 1 teaspoon garlic flavored oil
  • 1 x 5-ounce container (⅓ cup) pancetta cubes or diced pancetta (or approximately 10 slices smoked bacon, snipped)
  • 1/2 teaspoon crushed red pepper flakes
  • Zest and juice of 1 lemon
  • 2 tablespoons cold water
  • 1 x 12-ounce jar flame-roasted peppers
  • 1 cup parsley leaves, chopped
  • 8 ounces spaghetti
  • Salt and pepper, to taste
Preparation

Put a big pot of water on to boil for the pasta. Heat the oil in a medium-sized, heavy-based pan (one you can toss the cooked pasta into later). Fry the pancetta cubes (or bacon) until they start to crisp, then add the red pepper flakes, grated lemon zest and juice, and 2 tablespoons water. Let this mixture bubble for a minute. Scissor the drained peppers (still in the colander) into bite-sized pieces, then add these to the pan with half the chopped parsley.

Salt the pasta water once it is boiling and cook the pasta following the package instructions. Fish out a cupful of pasta water just before you drain it. When the pasta is cooked, drain loosely and tip into the waiting pan of sauce. Toss everything together well, and add some pasta water if you need it, then season and sprinkle with the remaining parsley.

Serving Size

Serves 2

Recipe: Rice Krispie brownies

Ingredients
  • 7 tablespoons unsalted butter
  • 5 tablespoons golden syrup (such as Lyle
  • 6 ounces good-quality milk chocolate, chopped (or 3/4 cup chips)
  • 2 ounces good-quality bittersweet chocolate, chopped (or 1/4 cup chips)
  • 5 1/2 cups Rice Krispies
  • 3/4 cup milk chocolate morsels or chips (or use half dark and half white chocolate chips)
  • 1 x 8-inch square cake pan or 1 rectangular aluminum foil pan approximately 13 x 9 x 2 inches
Preparation

Line your cake pan with aluminum foil or get out one of your trusty foil pans. Put butter, golden syrup, and chopped chocolates (not the morsels) in a heavy-based and fairly wide saucepan and melt over a low heat. Stir to mix the glossy goo, take it off the heat, then quickly pour and stir in the Rice Krispies. Still off the heat, quickly stir in the chocolate morsels, and spoon and scrape the mixture into your pan of choice. I find it easier, once the gunk is in the tin, to smooth the top with hands covered in a pair of disposable vinyl gloves. Put in the refrigerator to set for about 4 hours before cutting.

Make ahead: The brownies can be made up to 2 days ahead. Wrap pan tightly with plastic wrap and store in a cool place. In warm or humid weather, store in the refrigerator. Cut into squares before serving. Keeps for 3-4 days.

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