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09/13/2012
Four-Cheese Macaroni and Cheese
The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses.
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
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
07/02/2012
Greek Pasta Salad
Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.
Does Not Apply
06/06/2012
Moroccan Pasta Salad
The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon.
Does Not Apply
03/08/2010
Pasta and Potato Salads
Salmon, crabs, and fava beans are just a few of the ingredients that bring energy and flavor to our collection of pasta and potato salads: the perfect addition to your weeknight meal or summer barbecue.
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