Pasta

We often take black pepper for granted, grinding it onto every dish in sight. But the classic Roman dish cacio e pepe puts this distinctive spice front and center, which is exactly where we have it in this heartier whole-wheat version. Make sure you keep the robust, rib-sticking pasta as hot as possible—it will not only help melt the salty Pecorino but will also intensify the pepper's flavor.

Tiny bow-tie pasta takes this supreme comfort dish into another realm—it's kind of like fancy macaroni and cheese with bacon, and what could be better than that? At Zazu, the bacon is house-made and the eggs in the pasta and sauce come from their own hens. To stay true to that ideal, you might want to track down some local eggs and artisanal bacon when you make this dish at home.

Try this with the Moroccan-Style Roast Chicken .

To preserve and enhance the fettuccine's subtle flavor, toss it with a light sauce like this one.

The restaurant uses house-made pasta, but wonton wrappers also work well (they're in the refrigerated deli section of most supermarkets).

The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking dish to feed the ravenous parents?

This time of year, corn adds a little sunshine to everything it touches: Its sweetness really pops next to cheese tortelloni and the salty jolt of prosciutto.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

Why you'll make it: Because it's the perfect summer pasta — few ingredients, easy prep, big flavors.

One of the things we love about pesto is its versatility: Peas can take on basil's traditional role without missing a beat.

For this Spanish-inspired pasta, you break the dried noodles and cook them more like rice — the result is a silky mix speckled with crunchy almonds, smoky chorizo, and aromatic saffron.

The classic cold soup seems almost restrained next to this lusty dish — gazpacho ingredients are grilled, then tossed with pasta and cheese (some of the vegetables are puréed to make a tangy sauce that lightly cloaks the whole). The sausages are cooked separately, so this recipe will come in handy when there are vegetarians around.

Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.