Backyard BBQ (12)
Cocktail Party (2)
There are all sorts of ways to garnish this popular Peruvian morning dish.
Calabrian shepherds make this rustic pasta with fresh ricotta, sausage, and fresh herbs.
In this luscious pasta, the tuna and the oil meld to create a creamy sauce.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
Tender, hand-cut noodles are a hallmark of this delicious from-scratch 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.
This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
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.
Dashi, a stock made from dried fish and seaweed, is the classic base for udon soup.
A specialty of the Chikusei udon shop in the city of Takamatsu is its tempura made of soft-boiled eggs.
This recipe is based on one in At Home with Japanese Cooking by Elizabeth Andoh (Knopf, 1980).
In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts.
This version of macaroni and cheese is made richer by the addition of evaporated milk.
Lip-curlingly pungent and utterly delicious, this garlic-and-pepper-seasoned dish is southern Thai, through and through.
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.
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
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.
Like veal parmesan, this dish—redolent of garlic and white wine—is a purely Italian-American creation.