This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe...
Author: Ali Slagle
A simple sauce made mostly with pantry staples, this spicy, tomatoey take on a ragù, which is traditionally long-cooked, is unapologetically lamb-forward. If you prefer, you could use pork, beef or a...
Author: Alison Roman
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish...
Author: Amanda Hesser
Put on your cozy pants and get comfortable with a giant bowl of this cheesy, eggplant-studded pasta. Don't be shy about adding plenty of reserved pasta cooking water to the sauce; it's the magical ingredient...
Author: Sue Li
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First,...
Author: Pierre Franey
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with...
Author: Melissa Clark
There are about a gazillion ways to cook pasta using other pantry staples - things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies...
Author: Melissa Clark
I have spent a lifetime trying to duplicate the red sauce and meatball recipe my mother, Anne Marie Zappa, cooked every week when I was growing up. I'll never do it, but this is close. This is a forgiving...
Author: Kim Severson
Author: Florence Fabricant
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes;...
Author: Melissa Clark
Mushrooms and spinach together is always a match made in heaven. I use a mix of wild and regular white or cremini mushrooms for this, but don't hesitate to make it if regular mushrooms are all that...
Author: Martha Rose Shulman
This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.
Author: Martha Rose Shulman
Author: Pierre Franey
Asparagus dresses this spring pasta in pastel green. Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into...
Author: Florence Fabricant
Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini...
Author: Alexa Weibel
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound...
Author: Melissa Clark
A comforting dinner for a cold night, this hearty pasta has all the makings of a crowd-pleaser like fried sage leaves, crispy bacon and nutty roasted cauliflower. This recipe demonstrates the magic of...
Author: Lidey Heuck
Author: Pierre Franey
Author: Florence Fabricant
Author: Pierre Franey
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
Author: Pierre Franey
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Author: Moira Hodgson
Author: Pierre Franey
Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down...
Author: Moira Hodgson
Author: Henry Alford
Author: Moira Hodgson
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom...
Author: Martha Rose Shulman
Author: Pierre Franey
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result...
Author: Ali Slagle
Author: Marian Burros
Author: Florence Fabricant
A favorite island vegetable combines with raisins and saffron to introduce a sweet element to a savory, salty mix. Cauliflower is a favorite vegetable in Sicily, though the variety used most often is the...
Author: Martha Rose Shulman
Author: Glenn Collins
Author: Barbara Kafka
Mushrooms enrich this classic spinach lasagna, a family favorite and a great do ahead dish. I like juicy wild mushrooms like maitakes or oyster mushrooms for this. I also prefer bunch spinach to the baby...
Author: Martha Rose Shulman
This baked pasta - please don't call it a "pasta bake" - is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed...
Author: David Tanis
Author: Pierre Franey
Author: Julia Moskin
When the photographer and filmmaker Robert Trachtenberg brought this recipe to The Times in 2008, he described it as "a perfectly balanced combination of sardines, fennel, currants and bread crumbs." Adapted...
Author: Robert Trachtenberg
Author: John Rockwell
Author: Moira Hodgson
Author: Marian Burros
Author: Craig Claiborne
Author: Robert Farrar Capon
Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world. Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs...
Author: Nigella Lawson
This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition...
Author: Kay Chun
Author: Florence Fabricant
This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a...
Author: David Tanis