NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothous
Foodie Place: Creamy Chicken and Asparagus Pasta with Bacon - this pasta is AMAZING! Like a lighter alfredo pasta with bonus of herbed chicken, fresh asparagus and salty bacon. So good! Would probably use green beans instead of asparagus yum!