Author: Jeff Gordinier
ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved only recently. Today fresh pasta can be found...
Author: Patricia Wells
Author: Regina Schrambling
Author: Molly O'Neill
Author: Pierre Franey
Author: Leslie Bruni
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake...
Author: Martha Rose Shulman
I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce. But this is my favorite version, created on the spur of the moment and at the...
Author: Mark Bittman
Author: Moira Hodgson
Author: Pierre Franey
Author: Marian Burros
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Barbara Kafka
Author: Marian Burros
Author: Marian Burros
This is adapted from a recipe by the food writer Clifford A. Wright. If you forget to soak the dried favas, or if you don't have the time, simply cover them with boiling water and soak 1 hour, then drain...
Author: Martha Rose Shulman
"Lobster Fra Diavolo, lobster in a spicy tomato sauce with linguine, 'brother devil' style, sounds Italian, tastes Italian and is a staple in Italian restaurants. But is it Italian?" Florence Fabricant...
Author: Florence Fabricant
Author: Marian Burros
Author: Craig Claiborne
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
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Jacques Pepin
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it's combined with. The sweeter-smelling the wood used, the more alluring...
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Craig Claiborne And Pierre Franey
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 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
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
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
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
Author: Barbara Kafka
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