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: Maura Egan
Author: Mark Bittman
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
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: Jane Sigal
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
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: Molly O'Neill
Author: Pierre Franey
Author: Nancy Harmon Jenkins
Author: Jonathan Reynolds
Author: Florence Fabricant
Author: William Grimes
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: Marian Burros
Author: Moira Hodgson
This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until they turn into a fragrant purée. Add a squeeze...
Author: Julia Moskin
Author: Marian Burros
Author: Molly O'Neill
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
Author: Molly O'Neill
Transform the usual pasta dinner into something spectacular with crab meat, tart-sweet cherry tomatoes, bitter arugula and bread crumbs. Pair with a good glass of white wine, like Alsatian riesling, and...
Author: Florence Fabricant
Author: Mark Bittman
A crowd-pleasing dish with endless varieties. If you are ever in doubt about what sort of casserole to make ahead for a crowd, make lasagna. There are so many versions that will please children and grown-ups,...
Author: Martha Rose Shulman
Author: Pierre Franey
Author: Molly O'Neill
Author: Pierre Franey
Author: Marian Burros
Author: Nobu Matsuhisa
Author: Marian Burros
Author: Bryan Miller
Author: Florence Fabricant
Author: Pierre Franey
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
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: Jeff Gordinier
"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: Barbara Kafka
Author: Leslie Bruni
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
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
Author: Nancy Harmon Jenkins
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