Share by Chris Santos with Rick Rodgers

Share: Delicious and Surprising Recipes to Pass Around Your Table by Chris Santos and Rick Rodgers is full of sexy food and gorgeous photographs.

Lately, books that focus on friends and family gathering around the table have been catching my attention and this title is an attention-grabber. There is something warm and comforting that emanates from these pages that make you want to start cooking surrounded by people you love.

Santos' debut cookbook comes out of the gate with a bang. Over 100 "big platter" old favorites all with his rock-star chef twist make this a book you will turn to time and again. French Onion Soup Dumplings, Tomato Tartare with Brioche Crostini and Wasabi Pea - Crusted Salmon with Soba Noodle and Beet Salad are a few of the inventive dishes that caught my eye. And let's talk desserts, shall we? Nothing pretentiously stuffy - just tempting sweets like Warm Stout Cakes with Toffee Sauce, Apple Tart with Cheddar Streusel and "Twinkies" both Peanut Butter and Jelly and Red Velvet with Crème Fraiche Filling.

For Valentine's Day, I made my husband the Ribeye Steak with Garlic-Butter Baste and Mustard-Bourbon Sauce - he said it was perfect. In fact, he went out to dinner with his team from work and had a steak which he said wasn't half as good as the one I prepared. (Thanks Chris Santos!) I plan on tackling the French Onion Soup Dumplings soon. Special thanks to Grand Central Life & Style for allowing us to share the recipe below. Be sure to head over to our contest page to enter our giveaway for this book.

RIGATONI with MERGUEZ, RICOTTA SALATA, AND BROWN BUTTER

MAKES 4-6 SERVINGS

Here it is-my favorite pasta dish. Ever. I learned to make it with torchio, an unusual funnel-shaped Venetian pasta, but any tube-shaped kind will do. The dish isn't saucy, so you can really taste the individual flavors, and the merguez, with its spicy harissa flavor, has an unexpected kick. Both parsley and mint provide fresh accents.

INGREDIENTS

1 pound ziti or other tube-shaped pasta

6 tablespoons (¾ stick) unsalted butter

3 tablespoons extra-virgin olive oil, plus more for serving

1 pound merguez sausage (see Chef Talk, below), casings removed

2 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon finely chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

¾ cup (3 ounces) shredded ricotta salata cheese

½ cup Sicilian Bread Crumbs (see below) or pan-toasted soft bread crumbs

3 tablespoons finely chopped fresh mint

METHOD

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain well and rinse under cold running water.

2. Meanwhile, melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids in the saucepan turn hazelnut brown, about 2 minutes. Immediately pour the melted butter into a small bowl.

3. Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add the sausage and cook, occasionally stirring and breaking it up with the side of the spoon into bite-sized pieces, until lightly browned, about 8 minutes. Stir in the garlic and cook until it softens, about 1 minute. Stir in the tomato paste and parsley and mix well. Pour into a colander to drain the excess fat. Clean the skillet.

4. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the pasta and cook, stirring occasionally, until it is lightly browned, about 2 minutes. Add the sausage mixture and stir well. Season to taste with salt and pepper.

5. Transfer the pasta mixture to a serving bowl. Add the browned butter and mix well. Top with the ricotta salata, bread crumbs, and mint. Drizzle with additional olive oil, toss, and serve immediately.

SICILIAN BREAD CRUMBS

INGREDIENTS

1 garlic clove, finely chopped

3 cups cubed (1-inch) trimmed brioche, challah, or crusty Italian bread

2 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped fresh flat-leaf parsley

METHOD

1. To make the bread crumbs: Position a rack in the center of the oven and preheat the oven to 350oF. With the machine running, drop the garlic through the tube of a food processor to mince the garlic. Add the bread cubes, oil, and parsley and pulse until the bread becomes coarse crumbs. Spread on an 18-by-13-inch half-sheet pan. Bake, stirring occasionally, until the crumbs are lightly toasted and smell garlicky, 7 to 10 minutes. Let cool. Makes 2 cups. Measure out 1 cup of the bread crumbs. (Reserve the remaining bread crumbs for another use; they can be frozen in an airtight container for up to 1 month.)

CHEF TALK

Merguez is lamb sausage, boldly seasoned with harissa, the North African spice paste. Because it is pork-free, you'll often find merguez at halal and kosher butchers. As an easy substitute, mix 1 pound ground lamb, 1 to 2 tablespoons harissa (sold at specialty markets and online), 1 teaspoon kosher salt, and 2 garlic cloves, shredded on a Microplane zester.