Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it’s rolled and cut into thin strips.

Sure, it’s great in lasagne, but ricotta realizes its true potential in all kinds of pasta, such as this gnocchi.

These “hats” are a classic dish in Ferrara, where you’ll find them filled with a range of different things, from meat to vegetables.

The secret to making this dish so stunningly delicious is duck fat, which, along with the moist duck meat, adds an irreplaceable element of richness.

As you may know, orecchiette is Italian for “little ears.” Their size and rounded shape are just right for this dish.

Making pasta is not actually that big a deal. My husband agreed, politely overlooking the dusting of flour on the floor and the dried noodles stuck to my jeans.

The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens that flavor.

The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking...

Last night, I went to a Halal Chinese restaurant. I’m fascinated by the many manifestations of Chinese cuisine, so I was excited to see who these Chinese Muslims were.