This adaptable pasta recipe will work with whatever flour you've got in the pantry. Using the "00" gives the silkiest, softest pasta while bread flour...
Author: Melissa Clark
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can...
Author: Samin Nosrat
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better...
Author: Martha Rose Shulman
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of...
Author: Naz Deravian
This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only...
Author: David Tanis
According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's...
Author: Samin Nosrat
This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand. The vegetable and the pasta shape don't...
Author: Florence Fabricant
This is down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. A showering of...
Author: David Tanis
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain...
Author: David Tanis
The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The...
Author: Alison Roman
Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from...
Author: Millie Peartree
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled,...
Author: David Tanis
Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender...
Author: David Tanis
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers'...
Author: Florence Fabricant
Let the fresh flavor of these herbed noodles - a twist on this basic pasta dough recipe - stand out by tossing them with just a few kitchen staples. Inspired...
Author: Samin Nosrat
Author: Marian Burros
Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness. It works well for this extremely...
Author: David Tanis
For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet...
Author: Samin Nosrat
Shell beans and tomatoes are still available at the end of September in farmers' markets, and I'll continue to make pasta with uncooked tomatoes until...
Author: Martha Rose Shulman
Author: Marian Burros
This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee. She traditionally serves the dish of thickened turkey...
Author: Tejal Rao
Nutty, chewy whole-wheat noodles have the character to stand up the bitterness of this spicy, braised broccoli rabe. This dish will come together in short...
Author: Samin Nosrat
This is an uncomplicated dish for warm weather and sunny days. Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only...
Author: David Tanis
Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled,...
Author: David Tanis
Italian cooks are famous for occasionally sneaking a bit of anchovies into a cooked tomato sauce to add flavor and brightness. It works well for this extremely...
Author: David Tanis