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.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Cooking udon by adding cold water to the boiling noodles in several stages ensures that they cook all they way through yet stay pleasingly firm on the outside.
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.
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
We got this recipe from Greek cookbook author and SAVEUR contributor Diane Kochilas.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
With Jams, opened in 1984, Jonathan Waxman brought a California sensibility to New York dining—but he was also an early devotee of Bengis's Maine seafood and often cooked her famous scallops this way.
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
This recipe was adapted from Pascal’s Manale in New Orleans.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.