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01/30/2013
Chilled Sea Urchin and Farro Pasta
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
07/21/2008
Shepherd’s-Style Rigatoni with Ricotta and Sausage
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
Issue #113
01/10/2010
Cincinnati Chili
Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue...
Issue #108
10/02/2007
James Beard's Beef Stroganoff
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
Issue #106
10/12/2012
Spaghetti Carbonara
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.
Issue #100
01/16/2008
Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe)
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
Issue #96
01/16/2008
Potato Ravioli with Chanterelle Mushrooms (Kartoffelteigtaschen mit Pfifferlingen)
These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes.
Issue #96
01/28/2008
Broad Noodles with Duck Sauce
This recipe is for a unique pasta dish using a delicious and rich duck sauce.
Issue #92
10/24/2007
Flip's Meat Sauce with Pasta
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
Issue #87
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
12/15/2005
Rooster with Egg Noodles
Older birds, whether roosters or hens, yield particularly flavorful broth.
Issue #79
01/22/2013
Veal Pasta Sauce with Red, Green, and Yellow Peppers
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
Issue #77
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
12/17/2007
Cabbage and Noodles
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
Issue #71
10/24/2007
Penne Rigate with Smoked Salmon
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
Issue #51
12/12/2000
Cannelloni
This immensely satisfying variation on cannelloni Rossini was developed years ago by Jim Hamilton, father of former SAVEUR kitchen director Melissa Hamilton.
Issue #41
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
06/21/2007
Pasta and Beans
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
Issue #38
06/21/2007
Whole Wheat Spaghetti with Anchovy Sauce
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
Issue #38
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