After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people...
Author: The New York Times
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish...
Author: Amanda Hesser
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but...
Author: Amanda Hesser
Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched...
Author: Pierre Franey
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe...
Author: Ali Slagle
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies...
Author: Melissa Clark
Fresh pasta, asparagus and smoked salmon are tossed with shallot cream sauce in this elegant weeknight dinner that can be prepared in well under an hour.
Author: Florence Fabricant
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with...
Author: Melissa Clark
Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into...
Author: Florence Fabricant
Author: Pierre Franey
Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient...
Author: Sue Li
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First,...
Author: Pierre Franey
A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a...
Author: Alison Roman
Author: Florence Fabricant
Author: Moira Hodgson
Author: Marian Burros
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound...
Author: Melissa Clark
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Author: Martha Rose Shulman
Author: Moira Hodgson
Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don't hesitate to make it if regular mushrooms are all that...
Author: Martha Rose Shulman
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate...
Author: Martha Rose Shulman
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes;...
Author: Melissa Clark
Author: Pierre Franey
I have spent a lifetime trying to duplicate the red sauce and meatball recipe my mother, Anne Marie Zappa, cooked every week when I was growing up. I'll never do it, but this is close. This is a forgiving...
Author: Kim Severson
Author: Moira Hodgson
This baked pasta - please don't call it a "pasta bake" - is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed...
Author: David Tanis
Author: Florence Fabricant
Author: Molly O'Neill
Author: Robert Farrar Capon
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result...
Author: Ali Slagle
Author: John Rockwell
Author: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini...
Author: Alexa Weibel
Author: Robert Farrar Capon
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
Author: Moira Hodgson
When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as "a perfectly balanced combination of sardines, fennel, currants and bread crumbs." Adapted...
Author: Robert Trachtenberg
Author: Florence Fabricant
Penne alla vodka is the perfect recipe for easy entertaining: short pasta is easier to cook in quantity than long strands and the sauce is amusingly retro -- think 1960s Rome, where the dish originated....
Author: Nigella Lawson
A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of...
Author: Lidey Heuck
Author: Moira Hodgson
Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down...
Author: Moira Hodgson
Author: Marian Burros
Author: Mark Bittman
A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the...
Author: Martha Rose Shulman