Backyard BBQ (11)
Cocktail Party (2)
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust.
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
These Roman-style gnocchi aren't the usual potato, ricotta, or squash kind. The recipe for these flat semolina gnocchi is an adaptation of one in David Downie's Cooking the Roman Way (HarperCollins, 2002).
Less is more in this elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.
This dish is flavored with guanciale, or cured pork jowl, though pancetta is a fine substitute.
Black cardamom gives this classic Southeast Asian dish a floral back note.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
This creamy dish calls for quill-shaped garganelli, though penne will work just as well.
Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does.
This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in.
We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City.
A little nutmeg added to the ricotta filling for this classic baked pasta imparts a subtle note of spice.
This recipe is a vegetarian take on the classic, creamy lasagna bolognese.
This recipe was shared with us by a New York City-based opera singer and creative home cook.