This main dish, made by chef Bryan Webb of Hilaire in London; is terrific over mashed potatoes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
This side dish is flavorful enough to also serve as a main course.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”