Equal parts cauliflower and pasta, this one-skillet dinner is a vegetable-forward version of macaroni and cheese. A whole head of cauliflower browns and...
Author: Alison Roman
This cheese-filled pasta bake gets its sweet and crunchy topping from a layer of canned fried onions and Parmesan cheese sprinkled on top. Canned artichokes...
Author: Melissa Clark
Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind...
Author: Ali Slagle
An easy pasta, and a good one for every cook's repertoire, this dish - known as "drunken" pasta, spaghetti ubriachi (or all'ubriaco) or pasta alla chiantigiana...
Author: David Tanis
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this...
Author: Martha Rose Shulman
This is a pared-down version of a recipe that I came across in Nancy Jenkins's informative book on Southern Italian food, "Cucina del Sole." The dish is...
Author: Martha Rose Shulman
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast...
Author: Melissa Clark
The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth -...
Author: Melissa Clark
Author: Molly O'Neill
Many cooks find working with fresh shell beans, so smooth and cool in your hands, to be unexpectedly satisfying. The pods may be tough, but the beans inside...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Eric Asimov
Author: Pierre Franey
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot...
Author: Alex Witchel
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies...
Author: Alison Roman
Author: Jacques Pepin