Pasta
How to Make Frascatelli
Homemade pasta doesn't need to be intimidating.
Pestos, Chimichurris, and Salsa Verdes: What's the Difference?
Let's get to know out green sauces.
Corn and Fregola with Grilled Halloumi Cheese
If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.
Linguine with Green Olive Sauce and Zesty Breadcrumbs
Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.
Israeli Couscous, Peas, Preserved Lemons, Mint & Goat's Cheese
This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.
The Best Foods to Pack for the Plane
You weren't actually planning to eat that in-flight meal, were you?
The Italian Secret to Great Pasta Salad
How one tip from a Tuscan farm cook changed our pasta game forever.
Gnocchi di Patate con Ragù di Agnello
Potato Gnocchi with Lamb
Pasta alla Gricia
Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.
Squid and Fennel Pasta with Lemon and Herbs
Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.
Gratineed Gnocchi with Spinach and Ricotta
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Tagliatelle with Asparagus and Parmesan Fonduta
This entire dish is right out of Rose and Ruthie's River Café playbook, with just a few tweaks of my own. They taught me how to make fonduta, a silky sauce rich with crème fraîche and egg yolks. It takes less time and just a bit more effort than tomato sauce, and turns a plate of pasta into an elegant and impressive meal. Get yourself some asparagus spears that are as thick as your pointer finger—not those thin or sprouty ones—and you'll enjoy the juicy slivers in each bite.
