One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It's delightfully creamy and lush, but the...
Author: Ali Slagle
Pasta alla gricia is among the most versatile Roman pastas, and arguably foundational: Add tomato for amatriciana, add egg for carbonara or remove the pork for cacio e pepe. As one origin story goes, shepherds...
Author: Ali Slagle
A char under the boiler shows off radicchio's pleasantly bitter flavor to its best advantage. Paired with the sweetness of ricotta and pecans, with salty smoked bacon and sharp pecorino, this is a pasta...
Author: David Tanis
Spaghetti in the dead of summer, when tomatoes are at peak ripeness and break down quickly to coat any pasta in irresistible flavor, is the best time to eat spaghetti. You won't need a lot of time to make...
Author: Sarah Copeland
The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over...
Author: Elyse Inamine
This silky sauce is a lovely mash-up of kale sauce, basil pesto and cashew cream. Thanks to a simple pot of water and good timing, it doesn't require soaking nuts for 30-plus minutes: Just boil the cashews...
Author: Ali Slagle