Think macaroni and cheese—only ten times better. This sophisticated version combines Gruyère with parmesan, juicy poached chicken, and a crisp, cheesy crust.

It’s September. Summer is flaming out in Seattle, and to celebrate its last few days, all I want is pasta salad.

Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween?

The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you’ll wonder how such modest ingredients could conspire to create something so indulgent....

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.

Pasta in summer is easy cooking. Adjust your flavors slightly—and you've not only switched continents, you've got an easy new way to serve pasta.

Executive food editor Kemp M. Minifie incorporates pumpkin or sunflower seeds, plus parsley, into this dish. It’s not quite Italian anymore, but it works.

There are two ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find...