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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
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
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
05/31/2007
Mee Teow (Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives)
Lip-curlingly pungent and utterly delicious, this garlic-and-pepper-seasoned dish is southern Thai, through and through.
Issue #103
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
12/17/2007
Cabbage and Noodles
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
Issue #71
01/18/2010
Pasta with Carrots, Risotto-Style
We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue...
Issue #59
10/04/2001
Spaghetti Collins
This recipe was adapted from Pascal’s Manale in New Orleans.
Issue #47
03/08/2007
Tibetan Fried Noodles
As its name suggests, the noodles in this Tibetan classic are usually fried, though some prefer them soft.
Issue #32
03/08/2002
Orecchiette with Broccoli Rabe
At Rao’s, Italian sausage is usually added to this pasta—but since author McNamee already had penne with cabbage and sausage on the table, the kitchen served him this simpler version.
Issue #28
11/07/2000
Fresh Wheat Noodles with Sesame Sauce
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Issue #25
03/11/2002
Radicchio with Pappardelle
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
Issue #23
03/14/2002
Farfalle with Wild Mushroom and Tomato Sauce
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Issue #21
03/18/2002
Linguine with Walnuts and Swiss Chard
Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne.
Issue #19
06/18/2007
Pasta with Cauliflower
A popular dish in Sicily, this simple pasta is full of flavor.
Issue #18
04/06/2007
Fettuccine with Fava Beans
Fresh young fava beans signal the beginning of spring and all its glory.
Issue #11
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