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Pasta

Cooking Off the Cuff: For the Corniest Corn Ravioli, Fire Up the Grill (Pan)

Edward Schneider | Posted 08.13.2014 | Taste
Edward Schneider

While not unheard-of, corn ravioli are uncommon enough that they're always a happy, delicious surprise, especially at this time of year, when they can be made from fresh locally grown corn.

Chances Are, You're Eating These Foreign Foods Wrong

The Huffington Post | Avery Stone | Posted 08.12.2014 | Taste

You may never look at wasabi the same way again.

Why It's So Hard to Get Healthy... and So Easy to Be Fooled

Christina Pirello | Posted 08.12.2014 | Healthy Living
Christina Pirello

Are you tired of being hoodwinked, misled and preyed on by misinformation, omission and deception? I know I am. We read scary statistics about the d...

The Cuisine of Abruzzo: Easy to Love, Not So Easy to Describe

David Rosengarten | Posted 08.06.2014 | Taste
David Rosengarten

We are living through a boom era for Italian regional cuisine, all around the world.

Spicy Arrabbiata Sauce to Amp Up Spaghetti Night

Food Fanatic | Posted 08.06.2014 | Taste
Food Fanatic

I had a difficult time reconciling the images of people digging into heaping bowls of pasta and sauce with audible groans and the pasta that I was served for dinner. I remember thinking, It's only spaghetti. What could be so amazing that you need to moan about it?

Cooking Off The Cuff: Last Week's Scallops Reminded Me Of... Cauliflower

Edward Schneider | Posted 07.23.2014 | Taste
Edward Schneider

If you're not in a pasta mood, the same process will yield a delicious vegetable side dish.

The Best Way to Eat Avocados: Avocado Pasta

Food Fanatic | Posted 07.21.2014 | Taste
Food Fanatic

There is at least one night a week in which I need a fast, hearty dinner. We do a lot of activities and events after work, and sometimes I have an hour from the time I walk in the door to when we have to leave again.

NY's Il Punto Serves Out Of The Ordinary Southern Italian Cuisine

John Mariani | Posted 07.16.2014 | Taste
John Mariani

So many chefs make pasta with bottled squid ink, but you can taste that Mermolia does it the old-fashioned way.

How To Make The Perfect Summer Dinner... With Chickpeas

Laura Kumin | Posted 06.28.2014 | Taste
Laura Kumin

This dish can turn a stressful day into a relaxing evening with barely any effort at all.

Cooking Off The Cuff: Mixing Grains For Pasta With Great Flavor And Chew

Edward Schneider | Posted 06.25.2014 | Taste
Edward Schneider

Even with an aggressively flavorful sauce this is a grain experience, and a delicious one at that.

The New Chipotle Is Here, In Pasta Form

Spoon University | Posted 06.24.2014 | Taste
Spoon University

Meet the brains behind Pasta Flyer, the new gluten-free pasta restaurant.

The Best Summer Dinner Recipes, Without a Grill

Food52 | Posted 08.09.2014 | Taste
Food52

At Food52, we love to grill. In fact, in the summer months, we're often glued to our grill. We cherish it, rely on it, nurture it and use it for ever...

10 Cooking Projects For Father's Day

Food52 | Posted 08.09.2014 | Taste
Food52

Who's to say that Father's Day can't bring a long-cooked, sticky-fingered, hard-earned dinner?

The Envelope, Please! Announcing The First Annual 'Blurbie' Awards for Truly Ridiculous PR

Peter Mandel | Posted 08.05.2014 | Media
Peter Mandel

As a travel writer whose inbox is always jam-packed with profound and deeply moving press releases, it started me thinking. Wasn't it high time that the finest of these works earned the recognition they deserve?

Cooking Off The Cuff: Homemade Ricotta!

Edward Schneider | Posted 08.04.2014 | Taste
Edward Schneider

It was delicious -- obviously very fresh and creamy, but also tart and subtly redolent of herbs and garlic.

Meet the Anti-Mediterranean Diet

Michael F. Jacobson | Posted 07.15.2014 | Healthy Living
Michael F. Jacobson

There's much to be said for the so-called Mediterranean diet -- diets low in red meat and high in fish, nuts, vegetables, beans and heart-healthy fats like olive oil. But if that's the diet you want to eat, you certainly aren't going to find it at "Italian" chain restaurants in America.

Neverending Noodles, Hundred-Layer Lasagna And Other Extreme Pastas

Food & Wine | Posted 07.15.2014 | Taste
Food & Wine

Chefs are creating a new pasta paradigm by resurrecting obscure recipes and inventing radical ones.

The Language of Love

Amy Mullis | Posted 07.14.2014 | Fifty
Amy Mullis

I realized that there comes a time in every woman's life when she needs to be sung to by a man with a heartbreakingly handsome voice in a language she doesn't understand. The sound of the words should drip with the dreams of her youth and the melody should hint of the promise that comes with time.

Cooking Off The Cuff: Still Waiting For Spring -- Pasta With Sausage And Cabbage

Edward Schneider | Posted 07.14.2014 | Taste
Edward Schneider

Put it in the oven for a few minutes and you've got the kind of baked pasta that everyone adores.

Lobster Gone Wild... on Santorini! (VIDEO)

David Rosengarten | Posted 07.12.2014 | Taste
David Rosengarten

Last May, I had a killer pasta-with-lobster dish on my favorite island, Santorini. Today's offering gives you the spiny view... plus most of the res...

How To Properly Salt Your Pasta Water

Food52 | Posted 07.06.2014 | Taste
Food52

While you can certainly throw in a a few sizeable pinches of salt and leave it at that, let's dig a little deeper.

How To Make Easy Asian Peanut Noodles

Food Fanatic | Posted 06.24.2014 | Taste
Food Fanatic

Spring is all about healthy eating, right?

An Unrepentent Carnivore

Karl Wilder | Posted 06.23.2014 | Food
Karl Wilder

I love my fennel and orange salad, but nothing makes my wilted spinach taste better than a touch of bacon. I also grow and eat my own tomatoes and this salad with olives and capers makes my day, but the addition of anchovies makes the salad.

One Batch Of Breadcrumbs, 5 Dinners

Food52 | Posted 06.20.2014 | Taste
Food52

Put time into dinner now, and you can make it last forever -- or at least the whole week.

In Italy, There's Always the Food -- Right, Kids?

Kari Haugeto | Posted 06.04.2014 | Travel
Kari Haugeto

In Italy, where food is tied to the national identity like strands of spaghetti wrapped around a fork (sorry, couldn't resist!), you always have the cuisine to fall back on. And what a fall it is.