Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well...
Author: Martha Rose Shulman
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background...
Author: Alison Roman
This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Though caponata...
Author: Alexa Weibel
Author: Amanda Hesser
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet...
Author: Alexa Weibel
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes give it a savory depth, while a combination...
Author: Melissa Clark
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then...
Author: Ali Slagle
These are comforting and easy to put together. You can make them ahead and heat them in the oven when you're ready for dinner.
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Marian Burros
This is like a pasta version of the classic rice and peas risotto, risi e bisi. It's a beautiful springtime dish. You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches),...
Author: Martha Rose Shulman
When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower...
Author: Melissa Clark
Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and caramelizes in a skillet before being simmered with...
Author: Alison Roman
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as...
Author: Ali Slagle
Author: Moira Hodgson
Except perhaps for the fresh herbs, you probably have all the necessary ingredients to make this incredibly flavorful, easy pasta. The caramelized onions add sweetness to the salty olives and Parmesan,...
Author: Melissa Clark
Author: Marian Burros
An easy pasta, and a good one for every cook's repertoire, this dish - known as "drunken" pasta, spaghetti ubriachi (or all'ubriaco) or pasta alla chiantigiana - requires few ingredients: red wine, onions,...
Author: David Tanis
Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind of olive, like mild Castelvetrano, a variety will...
Author: Ali Slagle
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much...
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Mark Bittman
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes...
Author: Alexa Weibel
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a...
Author: Martha Rose Shulman
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized...
Author: Melissa Clark
Author: Pierre Franey
These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn't require you to drain the ricotta, but if you notice that yours is especially...
Author: Alison Roman
Pasta with cabbage is a common combination across much of Central and Eastern Europe. In this quick weeknight meal, an entire head of cabbage is cooked in the fat left behind by sweet Italian sausage....
Author: Aaron Hutcherson
Author: Molly O'Neill
Many farmers who sell peas also sell the shoots and tendrils that grow with them. They're sweet, light and nourishing, especially when you serve them along with peas.
Author: Martha Rose Shulman
Author: Marian Burros
This is a pared-down version of a recipe that I came across in Nancy Jenkins's informative book on Southern Italian food, "Cucina del Sole." The dish is traditionally part of a meatless Christmas Eve dinner....
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
Author: Nigella Lawson
Many cooks find working with fresh shell beans, so smooth and cool in your hands, to be unexpectedly satisfying. The pods may be tough, but the beans inside are tender and ready to cook, and they need...
Author: Martha Rose Shulman
Author: Marian Burros
In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you've ever had. Stir the mixture often and...
Author: Ali Slagle
Author: Amanda Hesser
The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth - combined with ripe summer tomatoes - make a heady,...
Author: Melissa Clark
Author: Craig Claiborne and Pierre Franey
Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Marian Burros
Author: Eric Asimov
Author: Marian Burros
Author: Molly O'Neill
Author: Molly O'Neill