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04/11/2013
The secret to making this pizza dough is to let it slowly rise in the refrigerator for 48 hours.
Issue #156
04/11/2013
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Issue #154
02/17/2013
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
Issue #154
01/30/2013
When a craving for pasta hits, no run-of-the-mill red sauce will do—we want bold, flavorful dishes that are both soothing and dynamic, rustic yet inventive.
Issue #153
01/30/2013
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
01/21/2013
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Issue #153
01/15/2013
The squid-ink pasta in this striking dish from Manhattan's Il Buco Alimentari & Vineria can be substituted by regular fresh spaghetti.
Issue #153
01/11/2013
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
Issue #153
12/20/2012
The Geometry of Pasta Cathy Whims
Equal parts cookbook and culinary history, the delightful book The Geometry of Pasta by Jacob Kenedy and Caz Hildebrand is an illustrated guide to macaroni and its mates.
Issue #153
12/15/2012
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Issue #153
12/13/2012
This flavorful Mediterranean classic, adapted from Diane Kochilas's The Country Cooking of Greece (Chronicle 2012) can be made using orzo pasta instead of rice.
Issue #152
03/22/2013
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Issue #151
11/06/2012
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Issue #150
10/24/2012
Tender ravioli are filled with spinach and cheese, topped with a tangy tomato sauce bolstered with mushrooms, zucchini, and squash.
Issue #150
10/22/2012
This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish.
Issue #150
10/15/2012
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Issue #150
10/03/2012
Kasha Varnishkes Phillip Lopate
This dish of sautéed onions tossed with pasta and buckwheat groats (the hulled, roasted kernels of buckwheat) is mainly associated with Russian Jews, though it may have been eaten by poor Eastern Europeans of all religions.
Issue #150
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