For a food that begins with just flour, water or sometimes eggs, there are infinite variations of pasta. So what…
Pasta
T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and…
T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and…
From the size of a bottle cap to “large like a fist,” seven classic stuffed-pasta shapes that go back generations…
T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and…
A veteran food journalist settles some long-simmering disputes on a slippery subject.
Few ingredients and very versatile: creamy garlic pasta with greens, soy-glazed chicken breasts, kimchi fried rice.
A new recipe from Hetty Lui McKinnon combines salty halloumi cheese, jarred marinara and harissa for a fantastically easy five-ingredient…
These two hardworking ingredients are at their best in this weeknight meal, laden with chile, lemon and garlic.
Fried zucchini, classic ziti with Neapolitan ragù, mussel soup and artichoke hearts filled with mountain truffle cream: When it comes…
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