Peden + Munk - Back pocket pasta: inspired dinners to cook on the fly

acknowledgments

First and foremost, I have the deepest gratitude for my editor, Angelin Borsics, who was patient, kind, and gently guided me through this process. Youve made me a better writer, and your support and friendship means the world.

To Clarkson Potter associate publisher Doris Cooper, I fiercely love you. Thank you for your unwavering belief in me and in Back Pocket Pasta.

To all my ladies at Clarkson Potter, I adore you, and you are nothing short of amazing. Im looking at you Amanda Englander, Kate Tyler, Rica Allannic, Anna Mintz, Carly Gorga, and Stephanie Huntwork.

To Clarkson Potter publisher Aaron Wehner. Thank you for listening. I cold pitched you a book idea after a few glasses of wine and you empowered me to write it. I am grateful.

To my agent, Kim Witherspoon, for believing in me and in this project. I also cold pitched you that same night! Stars aligned.

Deepest, humblest, tearing up thinking about it, thanks to my creative team. To my photographers, Peden + Munk (Taylor and Jen), you are brilliant and I am your biggest fan. Thank you for trusting in this project when it was a seedling of an idea and seeing it through from proposal to published book. You guys are so molto buono it hurts. To my food stylists, Rebecca Jurkevich and Sue Li, and prop stylists, Amy Wilson and Nina Lalli, for making pasta look and feel like there is no reason for any other food ever. I am so honored that you all took on this book with me. Your talents are immeasurable.

Sweet Jenny Beal Davis, thank you for your work on this beautifully designed book. Ive known you long before I started in this industry and there was no question on who would work on this with me.

To Talia Baiocchi for being the best friend a girl could ask for. Thank you for lending your voice to this project, and for being a constant source of inspiration and guidance. I love you so much.

To Andrew Arrick and Michael Hofemann and Michael and Caroline Ventura for allowing me to play house in your homes. I am forever grateful. Im not sure how, but Ill get you back one day, I promise.

To Laura Arnold, my recipe tester, thank you for making pasta so many, many times.

To my darling friend Marnie Hanel for telling me to write this book. You make me feel invincible.

To my incredible friends for your help, loyalty, and inspiration in so many different ways: answering frantic questions, brainstorming ideas, recipe testing, cheering me on when I most needed it, and leaving me alone when I needed that, too. Thats you, Tamar Adler; Nils Bernstein; Seth Bodie; Pablo Douzoglou and Amanda Kludt; Gabrielle Gulielmetti and Rachel Sanzone; Jasmine Hirsch; Jon, Leslie, and Eli Feldman; Eva Karagiorgas; Andrew Mariani and Lia Ices; Jenn McCormick and Steve Panawek; Carissa Mondavi; Carla Lalli Music; Laura Neilson; Katie Parla; Suzy Pasette; Doria Santlofer; Ashley Santoro; Anthony Sasso; Sarah and Nick Suarez; Kevin Tienhaara and Tommy Champine; Julia Turshen; Eliot Kessel and Jersey Walz; and Kevin Walz.

To Desiree Gruber for believing in me from the get-go and telling me I could do whatever it was that I wanted, I just needed to figure out what it was. And to Kyle MacLachlan for being so very supportive and for being the most fun sing-along partner.

Also, thank you to the gals at BeccaPR, Rochelle Billow, Meredith Bradford, Tony Biancosino, Chloe Mata Crane, Melania Dunea, Annabelle Dunne, Marie La France, Laura Ferrara, Andrew Keegan, Kristin Marchesi, Christine Muhlke, Leslie Pariseau, Ray Pirkle and everyone at Rivertown Lodge, Jodi Rappaport, Nikki Reiss, Alison Roman, Lily Soysal, Andrea Strong, Melissa Poll, and Team Ischia.

To all of the Goodmans, I love you. Uncle Michael, thank you for keeping Nonnis stories alive, and to Aunt Philippa for digging through files and sending me old recipes that I asked for frequently and urgently, and to cousin Jonathan for your contribution.

To my sissy, Cara Henry-Schiller, I love you beyond words.

To my parents, Brian and Mia Henry, for encouraging me to be the creative spirit that I am and for believing that I could do anything if I set my mind to it. I love you both deeply.

And finally, to the guy who matters most, my husband, Chad Silver. Thank you a million times for everything you have done and for helping me paint my way out of the corner. This book wouldnt have happened without you. I love you from the bottom of my heart.

about the author

COLU HENRY is a food and lifestyle influencer who created the Instagram hashtag #backpocketpasta, which has been embraced by magazine editors and tastemakers. Previously, she was the director of public relations and then the director of special projects at Bon Apptit. Her writing has appeared in Refinery29, Cherry Bombe, and Wine Enthusiast. She lives with her husband in Hudson, New York.

talias guide to weeknight drinking

For many reasons, Im lucky to have Talia Baiocchi, editor in chief of PUNCH, a cool online magazine about cocktail and drink culture, in my life. For your wine and aperitivo purposes, read on! Her weeknight drinking guide will have you spritzing it up and navigating wine shelves in no time.

EASY-DRINKING APERITIVI

Do as the Italians: Before you even reach for the pot or pasta, start your evening off with an aperitivo cocktail. In Italy, this is typically referred to as a spritza low-alcohol, bitter, bubbly cocktail that is simple to make, forgiving, and begs to be riffed on. Below is a collection of classic and modern aperitivi, from the frothy Garibaldi to a summer spritz we love to whip up on a whim.

VENETIAN SPRITZ

Makes 1 cocktail

The standard bearer of #spritzlife throughout Italy, the classic formula can be made with a range of bitter liqueurs, but is most commonly served with Aperol.

2 ounces bitter liqueur (such as Aperol, Campari, Contratto Bitter, or Cappelletti Aperitivo Americano)

3 to 4 ounces Prosecco

2 ounces soda water

Orange slice and olive, for garnish

To a rocks or wine glass filled with ice, add the liqueur, Prosecco, then the soda water. Top with the garnish and serve.

NEGRONI SBAGLIATO

Makes 1 cocktail

The Negronis bubbly, lower-proof sister, the Negroni Sbagliatowhose addendum translates to mistaken or incorrectwas supposedly created by accident at Milans Basso in the 1970s, when barman Mirko Stocchetto reached for a bottle of Prosecco in place of gin.

1 ounce Campari

1 ounce sweet vermouth

3 ounces Prosecco

Orange slice, for garnish

To a rocks or wine glass filled with ice, add the Campari, sweet vermouth, then the Prosecco. Top with the garnish and serve.

GARIBALDI

Makes 1 cocktail

The Garibaldi is traditionally just equal parts Campari and fresh orange juice. But this version dials back the Campari ratio a bit (in a nod to Naren Youngs excellent version at Dante in New York) and tops it with Prosecco.

1 ounces Campari

3 ounces fresh orange juice

Prosecco, for topping off

Orange slice, for garnish

To a Collins glass filled with ice, add the Campari and orange juice. Stir to combine, then top with the Prosecco and garnish.

HUDSON SUMMER SPRITZ

Makes 1 cocktail

This simple combo of summer greenmarket bounty and, well, booze became my summer 2015 staple.

ounce Giffard crme de Pamplemousse Rose

2 leaves basil, torn into pieces, plus an extra sprig for garnish

1 ounce watermelon juice

1 ounces Campari

Prosecco, for topping off

Sprig of basil, for garnish

In a rocks glass, gently muddle the Pample-mousse and basil. Add some ice and the watermelon juice and Campari. Stir to combine and top with the Prosecco and the basil sprig.

WINTER SPRITZ

Makes 1 cocktail