Pasta
Pasta with Beef Ragù and Zesty Breadcrumbs
Toasted breadcrumbs, tossed with horseradish and rosemary, give this rich, filling pasta a vibrant finishing touch.
Classic American Recipes for President's Day Weekend
You've got three days to cook. Make them as American as possible.
Essential Recipes Every Electric Pressure Cooker Should Come With (But Doesn't)
Getting to know your new electric pressure cooker? Here are four simple, delicious places to start.
Delicata Squash Carbonara
Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect 1/4" pieces.
How To Carbonara-Ify Just About Anything
Step one: grab some guanciale.
Romantic Movie Menus: Lady and the Tramp
Enjoy a candlelit spaghetti-and-meatballs feast inspired by Disney's beloved dog duo
Miso Carbonara with Broccoli Rabe
Miso paste increases the umami factor, and broccoli rabe brings refreshing bite to this classic bacon, egg, and cheese pasta combo.
Crispy Za’atar Fish With Couscous and Swiss Chard
Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.
Five Secrets of Building the Ultimate Lasagna
A lasagna engineered to be easy enough for a weeknight, but delicious enough for a Sunday dinner party.
How to Make the Creamiest, Dreamiest, Cheesiest Mac and Cheese Ever
We mine the Epicurious archives to develop the ultimate comfort-food classic.
Pasta with Anchovy Butter and Broccoli Rabe
Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta
Capellini en Brodo
The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.
Our Favorite Lasagna
Easy enough for a weeknight, but special enough for a dinner party.
Butternut Squash Lasagna Rolls
I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.
Couscous with Sautéed Almonds and Currants
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Rigatoni with Marinara Sauce and Ricotta
Pasta, lush tomatoes, and a pool of ricotta lend this dish all the flavor of a lasagne—without the heaviness.
Linguine Al Limone with Grilled Chia-Chicken Meatballs
Chia gel replaces eggs in this recipe, helping keep these chicken meatballs light and fluffy. The sauce is creamy and lemony, a combination that simply melts in the mouth. As an option, try spinach linguine, which pairs nicely with the flavors in this dish and looks beautiful.
Bucatini with Tomato, Guanciale, and Chile
Think of this as a carbonara, but with tomatoes in place of the eggs.
Strozzapreti with Mushrooms and Ricotta
The intensely flavored soffrito is the foundation of this rich pasta; double the ingredients and freeze half for next time.