Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson.
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.
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.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
Lip-curlingly pungent and utterly delicious, this garlic-and-pepper-seasoned dish is southern Thai, through and through.
A great recipe using leftover ham and biscuits from the holidays.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
This recipe was adapted from Pascal’s Manale in New Orleans.
As its name suggests, the noodles in this Tibetan classic are usually fried, though some prefer them soft.
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.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Author Lucian K. Truscott's wife created this dish with produce from the Bergerac market in Dordogne.
A popular dish in Sicily, this simple pasta is full of flavor.
Fresh young fava beans signal the beginning of spring and all its glory.