Spaghetti with tomato sauce remains the classic Italian-American pasta dish, but for the new cookbook SPQR, named after both the roadways of the Roman empire and the San Francisco restaurant, rising star chef Matthew Accarrino traveled extensively throughout Italy to find modern interpretations of this recipe for Spaghetti with Shrimp and Tomato Passatina and other Italian dishes.

Author Paul Virant writes in The Preservation Kitchen that these pickled snow peas are one of his most-used and favorite pickles, and I can absolutely see why.

This isn’t really jam in the classic sense, says Paul Virant in The Preservation Kitchen (Ten Speed Press, April 2012). The combination of a few bottles of stout with sugar, spices, and apple pectin resembles a dark syrup that can be used in cocktails like Paul’s popular beer jam Manhattan, as a glaze, or simply paired with Cheddar cheese.