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food + cooking

Sleuthing Squid Ink

Most of us know the jet-black substance from its presence in tasteless dried pastas. So what’s its appeal?
02.11.09
recipes

Zucchini, Corn, and Basil Fusilli with Bacon

Summer's bounty gets even better when it's combined in a fresh-tasting pasta.
July 2008
recipes

Tagliatelle with Chestnuts, Pancetta, and Sage

Tagliatelle is a wide pasta known as the perfect accompaniment for any hearty sauce. Here, it absorbs the flavors of pancetta and sage.
February 2005
recipes

Farmers' Market Pappardelle

An easy and delicious pasta dinner brimming with summer vegetables
01.25.12
recipes

Penne with Parmesan Cream and Prosciutto

It takes only a few powerful ingredients like these to pull off amazingly full flavor. This rich, sophisticated pasta is guaranteed to keep the winter doldrums at bay.
December 2006
recipes

Gemelli with Broccoli Rabe and Anchovies

Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.
January 2007
recipes

Ricotta Gnocchi

Sure, it’s great in lasagne, but ricotta realizes its true potential in all kinds of pasta, such as this gnocchi.
April 2008
chefs + restaurants

Restaurants Now: Terragusto on Armitage

(CHICAGO) - At this fiercely local, adamantly handmade pasta workshop, there’s only one way to order.
03.20.09
recipes

Orecchiette with Cauliflower Il Melograno

This pasta dish—its savor equal to its ease of preparation—is from Il Melograno, a charming family-run hotel in the Apulian village of Monopoli, Italy.
January 1996
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