Author: Pierre Franey
Author: Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
This easy recipe is basically a macaroni and cheese with vegetables. It is a jumble of cuisines: British, with the brussels sprouts; Italian, the pasta with potatoes; and lavish, with its gooey mixture...
Author: Julia Moskin
Author: Marian Burros
Author: Craig Claiborne and Pierre Franey
Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga...
Author: David Tanis
Author: Molly O'Neill
Author: Pierre Franey
Author: Molly O'Neill
In this warming skillet pasta bake, onions - sautéed with cumin, coriander and allspice until golden and aromatic - do double duty. They form the base of the tomato sauce that's used to coat the pasta,...
Author: Melissa Clark
Author: Molly O'Neill
In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you've ever had. Stir the mixture often and...
Author: Ali Slagle
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 are tender and ready to cook, and they need...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Amanda Hesser
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Author: Pierre Franey
Author: Moira Hodgson
Author: Marian Burros
Jalapeño adds a welcome kick to this otherwise simple clam pasta. Ready in less than 30 minutes, it's a perfect weeknight meal for the height of summer, paired with a crisp, dry white.
Author: Jason Epstein
Author: Molly O'Neill
Author: Moira Hodgson
Author: Marian Burros
Author: Bryan Miller
Author: Cathy Horyn
Author: Moira Hodgson
Author: Moira Hodgson
Volumes have been written about ''new'' combinations of sauces and flavors for the delight of those who dine on pasta. We find this laudatory and have ourselves introduced ''new'' flavors for pasta. There...
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Moira Hodgson
Author: Moira Hodgson
Author: Jacques Pepin
Author: Jonathan Reynolds
Wafu directly translates to "Japanese style." As it relates to pasta, you can expect uniquely Japanese flavors and twists like mentaiko pasta, which is made with spicy cod roe, or the Napolitan, which...
Author: Hana Asbrink
Author: Craig Claiborne And Pierre Franey
This simple sauce takes advantage of bacon's magic. Whether you use pancetta, an Italian cured bacon, or the slab variety, make sure that it gets nice and golden. The rendered fat will lend a deep flavor...
Author: Florence Fabricant
Author: Marian Burros
Author: Gish Jen
Author: Florence Fabricant
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 that bore her name and where this dish was served....
Author: Alex Witchel
Author: Amanda Hesser
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant; perfect for a impromptu weeknight dinner party....
Author: Amanda Hesser
Author: Jonathan Reynolds