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
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
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
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
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
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
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
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
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
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
Author: Pierre Franey
Author: Pierre Franey
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
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
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
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
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: Pierre Franey
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Marian Burros
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
Author: Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
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
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: Molly O'Neill
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
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
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: 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...
Author: Nigella Lawson
Author: Moira Hodgson
Author: Marian Burros
Author: Florence Fabricant
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
Author: John Rockwell
Author: Pierre Franey
Author: Robert Farrar Capon
Author: Florence Fabricant
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
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Author: Moira Hodgson
Author: Robert Farrar Capon