We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Older birds, whether roosters or hens, yield particularly flavorful broth.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
Versions of pilaf—the term encompasses a wide variety of seasoned rice or bulgur dishes—can be found throughout the Middle East and Central Asia. This pilaf is among the most basic in the Armenian kitchen.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
Parsley, long dismissed as a mere garnish, proves itself a flavorful accent in this soup.
Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup.