Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world. Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs...
Author: Nigella Lawson
Author: Maura Egan
Author: Trish Hall
Author: Pierre Franey
Author: Florence Fabricant
Author: Barbara Kafka
Author: Florence Fabricant
Author: Moira Hodgson
Author: Linda Wells
This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a...
Author: David Tanis
Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish. But this recipe is equally rich, robust and complex,...
Author: Alexa Weibel
Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Florence Fabricant
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom...
Author: Martha Rose Shulman
Author: Craig Claiborne
Author: Florence Fabricant
Author: Florence Fabricant
This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition...
Author: Kay Chun
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Author: Moira Hodgson
Author: Marian Burros
Author: Julia Moskin
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn't take long, this recipe...
Author: Alexa Weibel
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn't always include...
Author: Martha Rose Shulman
Author: Julia Reed
Lasagna in the summer? It's fine food for those long, breezy summer days when you need to fill your belly without turning on the oven. This one-pan stovetop lasagna is a true crowd-pleaser, with rich tomato,...
Author: Sarah Copeland
Author: Moira Hodgson
Author: Moira Hodgson
Author: Glenn Collins
This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and...
Author: Sam Sifton
Author: Marian Burros
This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale...
Author: Martha Rose Shulman
Author: Molly O'Neill
You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright's "Cucinia Paradiso."
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Author: Henry Alford
Author: Florence Fabricant
There's no way around it: Good lasagna is a labor of love, building deep flavor layer by layer. But the effort required on the front end pays off greatly, especially since the dish can be prepared in advance....
Author: Alexa Weibel
When your body craves vegetables, but your mind craves pasta and meat, this 30-minute pasta dish is a happy compromise. It's loaded with fresh cherry tomatoes, corn and broccoli, and the Italian sausage...
Author: Jacques Pepin
Author: Moira Hodgson
Author: Molly O'Neill
Author: Pierre Franey
Author: William Grimes
Author: Marian Burros
Author: Bryan Miller And Pierre Franey
Author: Pierre Franey