New Year's Brunch: Black Truffle Fettuccine

Editor's note: SE intern Kerry Saretsky is so considerate. Not only does she provide us all with some great New Year's Eve Champagne cocktails, she takes care of us for the morning after with some brunch recipes As I said...

French in a Flash: Drunken Angel Hair with Leeks and Cream

What I love about this dish is that if I have a bottle of wine that I don't like, a really cheap bottle, or the ends of four or five bottles, I can use them all.

French in a Flash: Red Pistou Pasta with Shrimp and Crunchy Herbes de Provence Crumbs

Red pistou is made from tomatoes, garlic, olive oil, and basil, usually in that order. Delicious, sharp, pungent, intensely summery, let's just say it stays with you—on your mind and on your breath. This homemade version pairs the pistou with pasta, and a tumble of crunchy, salty, herbes de Provence-spiked breadcrumbs and a studding of seared shrimp.

French in a Flash: Campanelle with Eggplant Caviar

For this pasta dish, I purée roasted garlic, basil, and a touch of chili with the eggplant, and toss it over trumpets of campanelle pasta, studded with toasted pine nuts and laced with strings of fresh basil. Since eggplant is in season in the late summer, along with basil, now is the time when this dish is cheapest and best. Don't waste another second!

French in a Flash (Classic): Wild Mushroom Vol-au-Vent

Classical French tradition is easier when the puff pastry is store-bought. These crisp, light-as-air nests are filled with a creamy wild mushroom and thyme mixture, and are perfect for cocktails.

French in a Flash: Trout en Papillotte

"Unwrapping the unlucky but delicious trout feels something like Christmas." My grandmother is my own Edith Piaf. Mémé has a voice that trembles on the air, buoyed up by soprano aspirations. It is a beautiful but homemade voice--like a quilt....

French in a Flash: Pissaladière Pasta

Sometimes re-imagining traditional ingredients in new ways can yield very high returns. This pasta has the earthy flavor and texture of multigrain pasta and bay leaf and thyme paired with the sweetness of caramelized onions and the salinity of olives and anchovies. It's pissaladière in a bowl.

Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche)

An all year version of a special French pasta: fresh tagliatelle with porcinis, made simply with crème fraîche, dried porcinis, and some fresh mushrooms, garlic, and thyme. To die for.

French in a Flash: French Peas

Sweet little green peas are gussied up with shallots, diced ham, and a splash of cream. These are how peas were meant to taste.

Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

At first glance this Farfalle with Creamy Wild Mushroom Sauce from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook just looks like a great plate of pasta but upon further inspection, the recipe reveals two great tips for time-saving meal prep.