Asparagus season is short, so make the most of it! Here’s a pasta idea that’s a little different and really shows off the delicate flavor of asparagus.

I already introduced you to conchiglioni in this recipe for conchiglioni stuffed with mushrooms and baked in béchamel. For those who don’t know them, they are large shell-shaped pasta made for stuffing. This time I’m giving you a red version in tomato sauce, where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are big shell-shaped pasta made for stuffing and baking until golden. Here’s my version with a mix of wild and cultivated mushrooms, béchamel and Parmesan.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

Wonton soup, the Chinese dumpling soup you find everywhere in the United States and on most Chinese menus. Here is an easy recipe to make it at home.

A staple of Japanese starters, miso soup is a light, soothing and comforting soup made with miso paste, seaweed and tofu. Here is a deliciously fragrant vegan version, made without dashi.

For a change from bolognese lasagna, here is another Italian classic, with a spinach and ricotta filling baked under a golden béchamel. A comforting family dish, to serve with a nice mixed baby greens salad for a bit of freshness.

This mushroom gnocchi tastes like fall and comfort food. The “ai funghi” sauce is an Italian classic, every bit as famous as bolognese sauce. It’s a quick dish (if your gnocchi are ready to go) and a really good one. Potato gnocchi are a lovely alternative when you want a change from pasta, because they soak up the sauce so well.