results for "pasta"
Main Course (44)
Soups & Stews (10)
Side Dish (9)
From French-born chef Michel Richard, a unique twist on an Italian favorite.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
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.
According to the Bolognese chapter of the Accademia Italiana della Cucina, the following recipe is the official one for classic ragł alla bolognese.
This rustic version of ragł calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth.
While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
Tratorria Garga named this dish for Lorenzo "Il Magnifico" de' Medici (14491492) and says it was inspired by yeast cakes with lemon and orange zest eaten locally during Carnevale, preceding Ash Wednesday, the beginning of Lent.
This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce.
The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts.
Though this dish is traditionally made with vongole veraci, or true clams, Asian clams (manila clams) may be substituted.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
These peppers are eaten over veal cutlets or used as a pasta sauce.
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
Making spring rolls is like making pancakes: you have to get a feel for it, and until you do, you have to be willing to give up your unsuccessful efforts to the kitchen gods.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.