Giuliano Hazan (4)
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A Blithe Palate (1)
Amanda's Cookin' (1)
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant.
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.
In this dish from Epirus, pork sausage, blue cheese, and fresh oregano are a gorgeous counterpoint to pasta.
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
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.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
Lip-curlingly pungent and utterly delicious, this garlic-and-pepper-seasoned dish is southern Thai, through and through.
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.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes.