Author: Molly O'Neill
Author: Nobu Matsuhisa
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: Florence Fabricant
Author: Regina Schrambling
Author: Marian Burros
Author: Pierre Franey
Author: Pierre Franey
Author: Barbara Kafka
Author: Molly O'Neill
Author: Florence Fabricant
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
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
Author: Pierre Franey
"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
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
Author: Leslie Bruni
Author: Moira Hodgson
Author: Amanda Hesser
Author: Marian Burros
Author: Nancy Harmon Jenkins
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: Marian Burros
Author: Jacques Pepin
Author: Craig Claiborne
Author: Nancy Harmon Jenkins
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