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
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
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
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: Florence Fabricant
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
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: Pierre Franey
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
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: Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
Author: Pierre Franey
Author: Florence Fabricant
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: John Rockwell
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
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
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
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
Author: Barbara Kafka
Author: Robert Farrar Capon
Author: Mark Bittman
Author: Henry Alford
Author: Glenn Collins
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: Moira Hodgson
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: Florence Fabricant
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: Bryan Miller And Pierre Franey
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
Author: Linda Wells
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: Florence Fabricant
Author: Moira Hodgson
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
Author: Florence Fabricant
Cooks often wonder why there's vodka in this classic recipe: wine, not the hard stuff, is usually used in cooking. The answer is that it lightens the dollops of heavy cream and Parmesan cheese in the sauce,...
Author: Craig Claiborne And Pierre Franey
Author: Julia Reed
Author: Mark Bittman