This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
Author: Mark Bittman
At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and...
Author: Florence Fabricant
Author: Mark Bittman
Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins. But for a light dish of pasta, peas, cracked black pepper and cheese,...
Author: Melissa Clark
A simple tomato sauce, made from fresh or canned tomatoes, is the foundation for vast numbers of dishes, but it is also very good on its own. This recipe makes twice the amount of sauce needed for the...
Author: Nancy Harmon Jenkins
This Southern Italian pasta is inspired by a dish that calls for the light green cauliflower used in Sicily. I love the mix of broccoli, anchovies and olives set off by the sweetness of the currants, but...
Author: Martha Rose Shulman
This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
Author: Mark Bittman
At All'onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and...
Author: Florence Fabricant