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...
Author: Pierre Franey
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic,...
Author: Ali Slagle
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...
Author: The New York Times
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely...
Author: Ali Slagle
Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta...
Author: Sue Li
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....
Author: Amanda Hesser
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially,...
Author: Melissa Clark
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....
Author: Amanda Hesser
Author: Pierre Franey
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...
Author: Melissa Clark
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...
Author: Melissa Clark
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...
Author: Alexa Weibel
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...
Author: Melissa Clark
A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward....
Author: Alison Roman
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...
Author: Florence Fabricant
Author: Pierre Franey
Author: Moira Hodgson
Author: Pierre Franey
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....
Author: Lidey Heuck
Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don't hesitate...
Author: Martha Rose Shulman
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
A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Marian Burros
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy,...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: 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...
Author: David Tanis
Author: Moira Hodgson
Author: Florence Fabricant
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...
Author: David Tanis
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its...
Author: Pierre Franey
Author: Pierre Franey
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...
Author: Kim Severson
Author: Molly O'Neill
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...
Author: Moira Hodgson
When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as "a perfectly balanced combination...
Author: Robert Trachtenberg
Author: Moira Hodgson
Author: Moira Hodgson
Author: Florence Fabricant
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...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: John Rockwell
Some may balk at this version of Bolognese, the classic Italian ragù, because it bypasses the meat and dairy that are traditionally integral to the dish....
Author: Alexa Weibel
Author: Florence Fabricant
Author: Florence Fabricant
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...
Author: Nigella Lawson
Author: Pierre Franey