ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved...
Author: Patricia Wells
Author: Marian Burros
Author: Florence Fabricant
Author: Pierre Franey
Author: Pierre Franey
Author: Florence Fabricant
Author: Nobu Matsuhisa
Author: Barbara Kafka
Author: Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Pierre Franey
Author: Nancy Harmon Jenkins
Author: Bryan Miller
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Marian Burros
Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it's combined with. The...
Author: Molly O'Neill
I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce. But this is my favorite version,...
Author: Mark Bittman
Author: Marian Burros
"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....
Author: Florence Fabricant
Author: Leslie Bruni
Author: Moira Hodgson
Author: Amanda Hesser
Author: Marian Burros
Author: Jacques Pepin
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
Author: Nancy Harmon Jenkins
Author: Craig Claiborne
Author: Pierre Franey
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 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
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
Author: Pierre Franey
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: Robert Farrar Capon
Author: Jeff Gordinier
Author: Barbara Kafka
This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances...
Author: Sam Sifton
Author: Molly O'Neill
A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The...
Author: Martha Rose Shulman
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...
Author: Martha Rose Shulman
Author: Florence Fabricant
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: Nancy Harmon Jenkins
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
Author: Pierre Franey