This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones; author Andrea Nguyen prefers the flavorful leg bones from grass-fed cattle. This recipe is based on Nguyen's.
Chef Michael Anthony fortifies the deeply flavored broth for this dish with caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking.
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
This simple dish, served at El Obrero, may be ordered with any of the restaurant's several different pastas under the meat, including spinach linguine.
Older birds, whether roosters or hens, yield particularly flavorful broth.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Lasagna is the most famous and savory of all Italian baked dishes.
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.