Pasta Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Pasta Side Dish Recipe Remove all Source Saveur (62) Giuliano Hazan (2) Bitchincamero (1) Blue Kitchen (1) Closet Cooking (1) Show all... Daily Candy (1) EcoMetro (1) Food & Love (1) Furey and the Feast by Cynthia Furey (1) Gastronomer's Guide (1) Luna Cafe (1) Not Eating Out in NY (1) Pantry Raid (1) Poor Man's Feast (1) Seasonal Ontario Food (1) Simply Recipes (1) Taylor Takes a Taste (1) The Bitten Word (1) The Food Librarian (1) Tony Tahhan (1) technicolorkitcheninenglish.blogspot.com (1) Difficulty Easy (70) Medium (8) Cuisine American (33) Italian (33) Asian (6) Southern/Soul Food (6) Vegetarian (6) Show all... 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Roast (3) Grill/Barbecue (2) Poach (2) Steam (2) Stir-Fry (2) Broil (1) Marinate (1) No Cook (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Main Ingredient:Pasta,Course:Side Dish,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Ma Yi Shang Shu (“Ants Climbing a Tree”) 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 09/12/2012 Fettuccine Alfredo This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce. Issue #150 09/05/2012 Kasha Varnishkes (Bow-Tie Pasta with Buckwheat Groats) The recipe for this classic Jewish dish of sautéed onions tossed with pasta and buckwheat groats comes from Philip Lopate. Issue #150 05/02/2012 Strozzapreti (Swiss Chard and Cheese Dumplings) In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal. Issue #147 04/15/2011 Macaroni and Cheese This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust. Issue #138 03/10/2011 Maple Syrup Dumplings These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds). Issue #136 08/21/2012 Japanese-Style Linguine with Clams We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson. Issue #132 09/10/2010 Brown Butter Pasta Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs. Issue #132 04/03/2013 Pasta with Grilled Artichokes Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Continue... Issue #130 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 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 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 04/05/2010 Lobster Macaroni and Cheese This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations. Issue #129 04/05/2010 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 09/05/2012 Crabs and Spaghetti In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Issue #126 01/03/2012 Orecchiette with Rapini and Goat Cheese Slightly bitter rapini (also known as broccoli rabe), marries well with the tangy goat cheese in this dish. Continue... Issue #126 01/19/2010 Macaroni and Cheese Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree’s Kittle House, a restaurant in Chappaqua, New York. Continue... Issue #125 11/11/2009 Garganelli with Peas and Prosciutto This creamy dish calls for quill-shaped garganelli, though penne will work just as well. Issue #125 « Previous 1 2 3 4 5 Next »