minced green bell pepper.

In a large pot of boiling salted water, cook the pappardelle until al dente.Drain and return to the pot.

Add the ragù and toss over low heat until the pasta is coated.Serve with cheese at the table..This goes well with a cherry-rich, medium-bodied Chianti Classico..

1. large shallot (about 2 1/4 ounces), finely chopped.finely chopped fresh thyme, plus thyme sprigs for garnish (optional).

fresh blueberries.

chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce.The Pantry has been serving breakfast to New Mexicans since 1948.

You'll want to order the adovada burrito here, and only you can decide if you want it red, green or Christmas (which refers to the type of chile sauce that covers the burrito).Inside the tortilla you'll find chile- and vinegar-laced adovada pork; a layer of melted cheddar blankets the top.

Pro tip: Ask for your breakfast potatoes inside your burrito, as opposed to on the side.. New York: Solaz, Ithaca.© Bethany Dixon.