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
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
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
Author: Florence Fabricant
Author: Moira Hodgson
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
Author: Robert Farrar Capon
Author: Nancy Harmon Jenkins
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: Florence Fabricant
Author: Florence Fabricant
Author: Molly O'Neill
Author: Pierre Franey
Author: Florence Fabricant
Author: Marian Burros
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
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
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