Pasta of the Month: March

wild garlic tagliatelle with sausage in a bowl

Recipes By Course

Starters & Snacks




Pasta of the Month


Beetroot Tagliarini With Sautéed Sprouts, Goat Cheese & Toasted Hazelnuts

About Scott Herrick

Welcome to my home cooking workshop in Zurich, Switzerland.

On lazy days I can spend all afternoon in the kitchen (chopping, reading, braising, kneading, relaxing), but most of the time I want to get dinner ready as quickly as possible.

I hope that you find something here for your table, whether you plan to be in the kitchen for 30 minutes or 3 hours.

Happy cooking!