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Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
This recipe is an adaptation of one that was originally created by the New York City chef and co-owner of the Beacon Restaurant & Bar, Waldy Malouf.
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
Real Roman spaghetti carbonara is pasta, whole eggs, pancetta or guanciale (cured pork jowl), and pecorino romano cheese—never cream. The sauce should gild, not asphyxiate, the noodles.
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
Of all Sichuanese street snacks, this one is the best known.
A great recipe using leftover ham and biscuits from the holidays.
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
The beans in this dish are probably called enbogonč, "snailed", because they're cooked as the gastropods are.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
This delectable dish is a Ranch House restaurant classic.
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
While traveling in northern Thailand, we ate versions of this ancient noodle dish everywhere from street carts to fancy restaurants.
This pasta dish, infused with the heady fragrance of morels, makes a lovely side dish or a light dinner.
The addition of truffle and truffle-infused oil heightens an already indulgent dish. To make this dish more wallet friendly, use jarred black truffles packed in water for the sauce and splurge on fresh for garnish.
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This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
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