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01/11/2013
Cozz'e Fasule (Mixed Pasta with Cannellini Beans and Mussels)
A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
Issue #153
11/06/2012
Linguine with White Clam Sauce
The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving.
Issue #150
10/15/2012
Cold Sesame Noodles
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Issue #150
05/22/2012
Fettuccine with Heirloom Tomatoes
Rachael Grossman, from the cart Artigiano, highlights the flavor of heirloom tomatoes by simply tossing them with homemade fettuccine.
Issue #148
08/09/2011
Gnocchi al Pesto (Potato Dumplings with Pesto)
Tender gnocchi tossed with a classic pesto genovese is a popular first course, or primo piatto, in Liguria.
Issue #140
01/10/2011
St. Joseph's Day Fritters
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
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
07/18/2008
Pasta with Tuna Sauce
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Issue #113
04/13/2008
Crab Soup
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
Issue #111
10/02/2007
Cold Udon
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.
Issue #106
03/01/2007
Shrimp Scampi with Linguine
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.
Issue #100
01/17/2008
Lamb and Yogurt Soup
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
Issue #95
01/28/2008
Macaroni Salad
Macaroni salad is a standard component of the typical Hawaiian plate lunch, served in every corner of the islands.
Issue #93
12/06/2005
Spaghetti with Clams
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Issue #77
12/05/2005
Halibut Cheeks with Baby Leeks, Peas, and Fines-Herbes Gnocchi
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Issue #75
12/17/2007
Cabbage and Noodles
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
Issue #71
03/06/2007
Shrimp Fra Diavolo
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Issue #58
10/04/2001
Spaghetti Collins
This recipe was adapted from Pascal’s Manale in New Orleans.
Issue #47
02/03/2009
Spaghetti with Lobster
This Venetian recipe showcases fresh lobster in a vividly flavorful way.
Issue #38
06/21/2007
Tagliolini with True Clams
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
Issue #38
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