Pasta
Cookbook Review: Back to the 1950s With Betty Crocker
Read your grandmother's cookbook—you might just learn something.
3 Easy Ways to Turn Spaghetti Squash into Dinner
Tonight, we're doing more than just tossing it with pasta sauce.
Ditalini Risotto
Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.
How to Set Up Your Kitchen for Cleaner, Healthier Cooking in 2016
Smarter, faster, cleaner eating can become second nature. How you organize your kitchen can help.
Bucatini All'Amatriciana
It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.
Toasted Orecchiette With Veal Meatballs
If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.
Cavatelli With Roman Cauliflower
Roman cauliflower (also known as Romanesco) grows as a peculiar spiky, conical head, and instead of florets as in regular cauliflower, it projects cones with tiny cones upon cones—a kind of fractal of nature's making. It comes in various hues of white, purple, and green and has a nutty, more intense flavor compared with regular cauliflower. Unfortunately it's not always easy to find in many stores in the US, though sources like farmers' markets often carry it, as do Italian specialty shops. You can substitute standard cauliflower for this if you can't find the Roman variety. It breaks into florets and cooks the same way.
2015 was the Year of the Pantry
This was the year we finally did all the things we're supposed to do with our pantries—making our own vinegars, our own salts, even our own pastas. And what do you know? It really did make us better cooks.
How to Cook Chestnuts for Christmas (and Every Other Day)
In fact, there are three ways to get chestnuts out of their shells. And when you do, you can use them for cakes, stuffings, salads, soups—or simply on their own.
5 Italian Meals to Make This Weekend
Pasta, porchetta, proscuitto, oh my!
Secrets of 5-Ingredient Pastas
These winter pastas use the minimum number of ingredients for the maximum amount of flavor.
Lasagna Roll-Ups
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than bake off a huge pan at once. I can never have enough of these in the freezer!
Pasta with Squash and Brown Butter
Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.
Pasta with Smoky Pumpkin Cream Sauce
Don't be fooled by the simple ingredient list: the combo of pumpkin purée and heavy cream turns into a luxurious pasta sauce with a rich smokiness thanks to Spanish smoked paprika.
Pasta with Sausage and Sun-Dried Tomatoes
Bitter radicchio, spicy Italian sausage, and sweet sun-dried tomatoes make for a sophisticated pasta with very little effort.
Bucatini With Walnut-Parsley Pesto
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Ramen with Smoked Turkey Broth
Check your authenticity meter at the door: This is the speediest, least traditional—and most fun—ramen ever invented.
Bucatini with Walnut-Parsley Pesto
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
The Whole Wheat Pasta That Actually Tastes Good
Our writer thought whole wheat pasta was a drag—until she discovered one in Italy that isn't.
Hunt's® Cheesy Chicken and Pasta Casserole
A pasta casserole recipe featuring chicken breast, pasta shells, tomatoes and cheese combined and baked to melt the cheese