Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks...
Author: Melissa Clark
This timeless summer pasta dish was brought to The Times in 1991 by Pierre Franey in one of his 60-Minute Gourmet columns. Like so many of his dishes, it is at once elegant and easy, and no trouble to...
Author: Pierre Franey
Before you use herbs as a main ingredient - it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming....
Author: Mark Bittman
To dress pasta? Olive oil, of course. But that was until I tried a generously buttered spaghetti at Arakataka restaurant in Oslo. Only after I unwound the disarmingly simple knot of fresh pasta strands...
Author: Florence Fabricant
Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that...
Author: Hana Asbrink
Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast...
Author: Melissa Clark
Author: Pierre Franey
Author: Mark Bittman
Author: Moira Hodgson
This zesty pasta is a playful riff on choucroute garnie, the classic Alsatian dish. The usual suspects (pork and cabbage) show up in the form of bratwurst, brussels sprouts and sauerkraut. Instead of potatoes,...
Author: Kay Chun
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
Author: Marian Burros
Author: Marian Burros
Author: Marian Burros
Author: R. W. Apple Jr.
Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast...
Author: Melissa Clark
Before you use herbs as a main ingredient - it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming....
Author: Mark Bittman