Rich Table by Sarah and Evan Rich

Evan and Sarah Rich are the chef proprietors of Michelin-starred Rich Table, one of San Francisco’s most coveted reservations. Their debut cookbook Rich Table brings recipes from the restaurant together with the food the Riches cook for friends and family at home. Full-color photographs capture the rustic elegance of the food and the restaurant, while over 100 meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that are legendary. This gorgeous book made my best cookbooks of 2018 list. 

The elegant, yet understated, book cover sets the tone for this title’s content – dishes that are impressive but approachable. Yes, some dishes are more complex than others, but all shine with inspiration and creativity. Bucatini with pork sausage, peaches and arugula can be prepared for a special weeknight dinner while Aged duck lasagna with Santa Rosa plums and cress may wait for a weekend meal. This is a brilliant book that brings a balance of rustic and fine dining to our table.

Richilini with green garlic, squash blossoms, and mozzarella
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In our never-ending quest to not be entirely Italian, we came up with our very own pasta shape: Richilini. It actually sprung from a trip we took to Mumbai several years ago. We went to an open-air market and found a brass rolling cutter that we ended up using to cut this noodle shape so that its edges are fluted.

While the shape originated in India, the flavors in this dish are inspired by the Mexico episode of Anthony Bourdain’s No Reservations. There’s a montage where they flash an amazing image of someone at a market cooking a quesadilla with beautifully stretchy Oaxacan cheese and fresh squash blossoms. We wanted to eat our TV. So the day after watching this, we spun the concept into a pasta. At the end of the cooking process you throw in mozzarella so it gets sticky and really stretchy, just like the quesadilla cheese.

CHEF’S NOTE: You can substitute an equal volume of thinly sliced garlic cloves for the green garlic. This dish is really all about the squash, so pick the freshest vegetables and blossoms you can find. The dish comes together super fast once the pasta is cooked, so have everything, including serving plates, ready to go beforehand.

  • 2 small yellow summer squash
  • 1 Tbsp [15 ml] plus 1/3 cup [80 ml] extra-virgin olive oil
  • 1/4 cup [20 g] thinly sliced green garlic
  • 1/2 cup [120 ml] water
  • 20 fresh squash blossoms, about 6 oz [165 g]
  • Salt
  • Fresh Pasta Dough, cut into Richilini (recipe follows)
  • 8 oz [225 g] fresh mozzarella, torn into bite-size pieces

Trim the squash and slice in half lengthwise. Use a spoon to scoop out the seeds from the center of the squash. Thinly slice the squash into half-moons.

Heat 1 Tbsp [15 ml] of the olive oil in a large saucepan over medium heat. When the oil is shimmering, add the green garlic and cook, stirring occasionally, until softened, about 1 minute. Add the squash and continue to cook, stirring occasionally, until translucent but not brown, 3 to 5 minutes. Add the water, increase the heat to medium-high, and bring to a simmer. Continue to simmer until the water has evaporated, 8 to 10 minutes.

Transfer the squash mixture to a blender. Blend until smooth, about 30 seconds. With the blender running, slowly drizzle in the remaining 1/3 cup [80 ml] olive oil. Continue to blend until emulsified, 15 to 30 seconds. Blend in four of the squash blossoms until smooth, 45 to 60 seconds. Season with salt.

Pull the petals off of each of the remaining squash blossoms and tear each into three to four pieces.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender, 20 to 30 seconds. Drain immediately, reserving 1 cup [240 ml] of the pasta cooking water.

In a large skillet, heat the squash sauce over medium-high heat until bubbling. Add the pasta and 1/2 cup [120 ml] of the pasta cooking water. Cook, stirring constantly, until a creamy sauce has formed around the pasta.

Add additional pasta cooking water, as needed, to make the sauce. Add the mozzarella and stir until it starts to melt. Remove from the heat. Season with salt.

Divide the pasta among four shallow serving bowls. Top with the torn squash blossom petals. Serve immediately.

Serves 4

Fresh pasta dough
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When we opened, Evan was rolling all of our fresh pastas and making all the pasta sauces, which took an insane amount of time away from focusing on keeping our restaurant running. Eventually we grew enough that we could pass this important duty off to our current reigning “pasta queen,” Reyna Hernandez. Her name actually happens to mean “queen” in Italian, and she lives up to that 100 percent. Regina has been the noodle master for several other great restaurants. We always say Regina can do anything. She creates our pasta dough in a 20-quart mixer, then spends her days hand-cutting and shaping the most beautiful noodles you’ve ever seen with the ease of a ballerina.

Keep in mind, pasta is easy to make at home when you’re not charged with feeding a mob. It’s just egg yolks and flour. Here you’ll find our recipe for pasta. It will not do you wrong. Just use the freshest eggs possible, and remember that the deeper the yolk’s color, the more flavorful it’ll be.

  • 1 1/2 cups [210 g] all-purpose flour
  • 12 large egg yolks

In a stand mixer fitted with the dough hook, mix the flour and egg yolks on medium speed until the dough comes together into a ball that is moist but not sticky, about 5 minutes. (If there are still stray bits of flour in the bowl at this point, turn off the mixer and knead the dough by hand, still in the bowl, for a minute to encourage the flour to incorporate.) Raise the speed to medium-high and continue to knead until the dough is shiny and elastic, about 5 more minutes. Cover the dough with plastic wrap and refrigerate for 1 hour.

Divide the rested dough into four pieces. Cover three pieces with plastic wrap. Roll one piece of dough into a rectangle about 1/4 in [6 mm] thick. Roll the rectangle through the thickest setting of the pasta machine, leading with a short side. Place the dough on the counter, with the long side facing you. Fold the rolled dough up like a letter:

Fold the right side of the dough over, a little past the center. Fold the left side over to slightly overlap the right edge. Roll the dough through the thickest setting of the machine again. Repeat the folding and rolling through the thickest setting once more.

Now reduce the thickness of the pasta machine by one setting, and roll the dough through the machine again. Continue to roll the dough through the machine, reducing the thickness each time. Dust the dough lightly with flour as needed to prevent sticking.

Stop after running the dough through the third-to-last setting, unless you’re making lasagna, which you’ll roll to the second to last setting. The dough should be about the thickness of two postcards, or 1/32 in [0.75 mm] thick.

Now you’re ready to cut the dough into any pasta shape you please.

To store shaped pasta, freeze the shaped pasta on a baking sheet until fully frozen. Transfer the frozen pasta to a zipper-lock bag and store in the freezer for up to 3 weeks. Cook the frozen pasta directly from the freezer.

Serves 4

To make Richilini: Lay the stack of dough sheets on the counter with the short end facing you. Use a fluted pastry cutter to cut the dough into strips about 1/4 in [6 mm] wide. If you don’t have a fluted pastry cutter, you can substitute tagliatelle in recipes calling for Richilini.

Toss the pasta in a little flour and transfer to a baking sheet. Repeat with the remaining sheets of dough. Let the pasta rest on the baking sheet, uncovered, until ready to cook.

Special thanks to the publisher for sharing the cover recipe above and for providing three copies of this book in our giveaway below. Reprinted from Rich Table by Sarah and Evan Rich with permission by Chronicle Books, 2018


The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. 

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on February 14th, 2019.

Post a comment


  • monasli  on  December 26, 2018

    Dry fried sand dabs!

  • riley  on  December 27, 2018

    Rich coffee

  • mjes  on  December 27, 2018

    Beet chips with yogurt and bone marrow although if sand dabs were available this far north …

  • Tanner14  on  December 27, 2018

    Would love to try Sweet onion soup with pickled plums

  • Kristjudy  on  December 27, 2018

    Asparagus ice with gruyere

  • Dannausc  on  December 27, 2018

    Sourdough starter

  • matag  on  December 27, 2018

    Spaghetti with peas, lime, goat cheese, and duck fat

  • sarahawker  on  December 27, 2018

    Raw carrots with brown butter and honey

  • Dewnie  on  December 27, 2018

    Ohhhhhh……those corn fritters …..

  • hillsboroks  on  December 27, 2018

    I would go for the Tagliatelle with Shrimp, Shiso and Garlic Butter.

  • twinreader  on  December 27, 2018

    MIxed Melon Sherbet

  • Shelley.b  on  December 27, 2018

    Corn fritters

  • radhablack  on  December 27, 2018

    I'm excited about Salmon with green zebra tomatoes, corn, and green figs – and other dishes with sorrel, so few cookbooks use that ingredient.

  • Kimmaicutler  on  December 28, 2018

    Porcini donuts

  • kitchenclimbers  on  December 28, 2018

    corn fritters

  • janv  on  December 28, 2018

    Buttermilk-poached chicken with red miso, rutabaga, and bacon

  • ravensfan  on  December 28, 2018

    The dirty hippie

  • DarcyVaughn  on  December 28, 2018

    Porcini doughnuts with raclette dipping sauce

  • Steben  on  December 28, 2018

    Pappardelle with clams, duck fat, and bay leaf powder

  • KarenGlad  on  December 28, 2018

    Brussel sprouts with Caesar dressing

  • CynthiasCooking  on  December 29, 2018

    Douglas Fir Powder is a thing? Really? I'm fascinated! That said – since making that gorgeous squash blossom dish FIRST would require waiting until at least July, I'd go for the Douglas Fir Pirogis (I may have spelled that wrong – I've now navigated away from the index). But there are SEVERAL items in that index that make me want summer and the summer garden to hurry up and come.

  • dtremit  on  December 29, 2018

    I'm intrigued by the idea of cooking bread on a plancha!

  • bettinab  on  December 29, 2018

    Today's bread here at Food and Flowers@Le Colombier was Muesli Sourdough

  • kcarlos25  on  December 29, 2018

    Corn fritters with chimichurri!

  • Behvisbullock  on  December 29, 2018

    Corn fritters with cilantro chimichurri!!

  • rchesser  on  December 29, 2018

    House Cultured Butter

  • MiMi60  on  December 29, 2018

    Cranberry bean dip with Padrón, olive oil, and plancha bread

  • JJWong  on  December 30, 2018

    I'd make the corn fritters and the plancha bread.

  • Lkitchings  on  December 30, 2018

    Smoked oil

  • BMeyer  on  December 30, 2018

    donuts with raclette

  • stepspior  on  December 31, 2018

    Burrata with summer squash and herb oil

  • debbiehb  on  December 31, 2018

    Bucatini with pork sausage, peaches, and arugula

  • LaurenE  on  December 31, 2018

    Beet chips with yogurt and bone marrow

  • Karen.2018  on  January 1, 2019

    Bucatini with pork sausage, peaches, and arugula

  • t.t  on  January 1, 2019

    Duck fat madeleines with dill and yogurt

  • banba1  on  January 1, 2019

    Plancha bread

  • thecharlah  on  January 1, 2019

    Sugar snap peas with honey mustard and horseradish

  • kayswo  on  January 2, 2019

    Pappardelle with clams, duck fat, and bay leaf powder

  • popoff  on  January 2, 2019

    The Corn fritters with cilantro chimichurri sound delicious!

  • JenjiRM  on  January 2, 2019

    I just started cooking with chestnuts so Chestnut Soup with Pear & Kale! YUM!

  • annieski  on  January 3, 2019


  • Potterhill  on  January 3, 2019

    Rich Table grilled NY steaks: green bean chimichurri and fried shallots. Sounds like just what I’m craving now!

  • tarae1204  on  January 3, 2019

    Raw carrots with brown butter and honey

  • kmn4  on  January 3, 2019

    Salted caramel panna cotta with coffee crumble

  • mpdeb98  on  January 3, 2019

    Lemon verbena panna cotta with blueberry jam and lace cookies

  • jmay42066  on  January 3, 2019

    Brussel sprouts with Caesar dressing

  • ChefPauli  on  January 5, 2019

    Salted Caramel panna cotta with coffee crumble!

  • rsgrandinetti  on  January 6, 2019

    I would like to make Brussels sprouts with Caesar dressing

  • Hoosiermama  on  January 7, 2019

    Chestnut soup with pear and kale

  • Kduncan  on  January 9, 2019

    Bucatini with pork sausage, peaches, and arugula

  • Amandaspamanda  on  January 11, 2019

    Sugar snap peas with honey mustard and horseradish – what a great side!

  • lgroom  on  January 11, 2019

    Chestnut soup with pear and kale

  • lindaeatsherbooks  on  January 14, 2019

    I want to make the Baby broccoli with furikake and Meyer lemon.

  • edyenicole  on  January 17, 2019

    plancha bread!

  • antpantsii  on  January 17, 2019

    Chicken liver mousse with puffed wild rice and cranberries

  • antpantsii  on  January 19, 2019

    Chicken liver mousse with puffed wild rice and puréed cranberry

  • ckbkcollector  on  January 19, 2019

    Sourdough starter

  • tennyogirl  on  January 22, 2019

    Olives with preserved lemon and celery

  • EmilyR  on  January 28, 2019

    plancha bread

  • susannahchen  on  January 28, 2019

    The beignets…duh!

  • Sfgordon  on  January 28, 2019

    I'd try the baby broccoli with furikake and Meyer lemon

  • kennethjohngilmour  on  January 30, 2019

    sugar snap peas with honey mustard and horseradish found on page 46

  • Uhmandanicole  on  February 2, 2019

    Pappardelle with clams, duck fat, and bay leaf powder

  • cheftina888  on  February 2, 2019

    the dirty hippie and pappardelle are the ones that I love to try to make

  • mcrimmins  on  February 2, 2019

    Plancha Bread

  • nomadchowwoman  on  February 3, 2019

    The pappardelle with clams, duck fat, and bay leaf powder sounds amazing!

  • JenjiRM  on  February 6, 2019

    Seared scallops with sour cabbage, candied almonds, and dill

  • SheriSheri  on  February 7, 2019

    Gypsy pepper soup

  • littleminxgirl  on  February 8, 2019

    Anything called "the dirty hippy" has to be good lol

  • Mattsonslm  on  February 9, 2019

    Richilini with green garlic, squash blossoms, and mozzarella—squash blossoms are my favorite

  • RickPearson54  on  February 9, 2019

    Corn fritter

  • msginky  on  February 9, 2019

    Buttermilk poached chicken with red miso, rutabaga, and bacon …because buttermilk and chicken complement each other very deliciously!

  • Goodcookermom  on  February 9, 2019

    how to make steak taste amazing

  • virjeania  on  February 9, 2019

    Two favorites of my husband in one dish Sardine chips with horseradish crème fraîche

  • Dmartin997  on  February 9, 2019

    douglas fir pierogi with gouda

  • orchidlady01  on  February 10, 2019

    Tagliatelle with shrimp, shiso, and garlic butter

  • KarenDel  on  February 10, 2019

    Porcini doughnuts with raclette dipping sauce

  • jnavarro2019  on  February 10, 2019

    house cultured butter

  • stpbcyld50  on  February 10, 2019

    Corn fritters look yummy

  • mph993  on  February 10, 2019

    dry-fried sand dabs

  • mrscahughes  on  February 10, 2019

    Corn fritters and rich coffee

  • brigs03  on  February 11, 2019

    Bucatini w pork belly and watermelon

  • tararr  on  February 11, 2019

    Corn Fritters

  • parnassus  on  February 12, 2019

    duck fat Madeleines

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