This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less...
Author: Ian Fisher
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends....
Author: Mark Bittman
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in...
Author: Paula Wolfert
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Author: Pierre Franey
Pasta and sausage are a combination that usually suggests a dense, heavy tomato sauce. But it can also mean the very opposite. Sausage, used in small amounts, can contribute to a relatively light, almost...
Author: Mark Bittman
Author: Moira Hodgson
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging....
Author: Mark Bittman
Author: Marian Burros
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook "Jamie's Food Revolution: Rediscover How...
Author: Alex Witchel
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup...
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Robert Farrar Capon
Author: Florence Fabricant
This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This...
Author: Kay Chun
Author: Amanda Hesser
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce. Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic...
Author: Melissa Clark
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Florence Fabricant
Author: Mark Bittman
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
You can make this uncooked grated tomato sauce while you're waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Mark Bittman
Author: Moira Hodgson
Author: Florence Fabricant
Author: Craig Claiborne
Author: Marian Burros
Kelp, a hardy seaweed sold fresh, frozen or dried, gives this lemony pasta dish a salty depth that's also extremely nutrient-dense. A little like pesto, the garlicky sauce coats the rigatoni in a bright...
Author: Melissa Clark
Author: Fred Plotkin
Author: Amanda Hesser
Author: Marian Burros
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less...
Author: Ian Fisher
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in...
Author: Paula Wolfert
Author: Anne Semmes
The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Author: Pierre Franey