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09/15/2011
Greek Mac and Cheese
Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. Continue...
Issue #129
08/26/2011
Linguine with Clams and Chiles
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
Issue #129
01/28/2011
Southern-Style Macaroni and Cheese
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce.
Issue #129
04/04/2010
Pesto
This versatile sauce takes its fresh flavor from basil and its earthy bite from olive oil and garlic.
Issue #129
04/04/2010
Lobster Macaroni and Cheese
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
Issue #129
04/04/2010
Artisanal Macaroni and Cheese
Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust.
Issue #129
02/15/2012
Spaghetti alla Carbonara
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
Issue #128
02/07/2011
Gnocchi alla Romana
These Roman-style gnocchi aren't the usual potato, ricotta, or squash kind. The recipe for these flat semolina gnocchi is an adaptation of one in David Downie's Cooking the Roman Way (HarperCollins, 2002).
Issue #128
04/11/2010
Stuffed Beef in Tomato Sauce (Involtini in Sugo)
This main course, a classic Roman secondo, calls for rolling thin cuts of beef around a mixture of garlic, Pecorino Romano, basil, and prosciutto. Continue...
Issue #128
04/05/2010
Cheese and Pepper Pasta (Cacio e Pepe)
Less is more in this elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.
Issue #128
03/09/2010
3 Pasta Tips Hunter Lewis
Time-honored techniques for the best versions of Rome’s famous pasta dishes.
Issue #128
03/09/2010
Making Spaghetti alla Carbonara Hunter Lewis
How to make an authentic version of this pancetta-rich favorite.
Issue #128
03/09/2010
Eternal Pleasures Anya von Bremzen
Cooks in Rome are reviving the city's iconic dishes.
Issue #128
03/08/2010
Guanciale Mari Uyehara
Cured pork jowl, known as guanciale, is an essential ingredient in many Roman pasta dishes.
Issue #128
03/08/2010
Roman Pasta Varieties Mari Uyehara
These four sturdy pastas stand up to well to The Eternal City’s full-flavored sauces.
Issue #128
03/08/2010
A Plum of a Tomato Mari Uyehara

Slender, flavorful San Marzanos are our favorite tomatoes for classic Roman pastas and stews.
Issue #128
03/08/2010
Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.
Issue #128
03/05/2010
Bucatini with Spicy Tomato Sauce (Bucatini all’Amatriciana)
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.
Issue #128
03/04/2010
Vietnamese Beef Noodle Soup (Pho Bo)
Black cardamom gives this classic Southeast Asian dish a floral back note.
Issue #128
05/03/2013
Crispy Duck with Udon Noodles
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Issue #127
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