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Narrow Results You've Selected: Recipe Pasta Winter Slow Cook Remove all Source Saveur (10) Big, Bold, Beautiful Food (1) EcoMetro (1) Difficulty Easy (9) Medium (3) Course Main Course (6) Soups & Stews (6) Side Dish (3) Cuisine Italian (5) American (2) Asian (2) Middle Eastern (2) French (1) Show all... Greek (1) Indian (1) Japanese (1) Mediterranean (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Slow Cook"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Pasta,Season:Winter,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 01/21/2013 Tantanmen (Sesame and Chile Ramen) We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat. Issue #153 12/15/2005 Rooster with Egg Noodles Older birds, whether roosters or hens, yield particularly flavorful broth. Issue #79 10/13/2005 Sardinian Gnocchetti with Tomato Sauce These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish. Issue #68 09/01/2005 Rice Noodle Pilaf 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. Issue #60 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 10/20/2000 Corsican-Style Soup The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans. Issue #34 10/19/2000 Father Sal's Tenerumi Soup 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. Issue #34 03/14/2002 Farfalle with Wild Mushroom and Tomato Sauce Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season. Issue #21 01/23/2007 Chicken Broth with Pasta and Parsley Parsley, long dismissed as a mere garnish, proves itself a flavorful accent in this soup. Issue #4 01/23/2007 Saimin Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup. Issue #3 12/15/2009 Curried Pumpkin Fettuccine with Heirloom Tomato Chutney This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney. Does Not Apply Source: EcoMetro 09/18/2009 Beef Bolognese with Rotini Fall is just about here, but we don’t have to say good-bye to grilling yet. You can make this rich Bolognese sauce with a tender, slow-cooked roast in a Dutch oven set right on the grill. Continue... Does Not Apply Source: Big, Bold, Beautiful Food