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.

Come Saturday afternoon, there's a line out the door at Fiore's House of Quality in Hoboken, New Jersey. The Jerseyites are waiting patiently for the Italian roast beef hero....

Maybe you’ve never heard of garum before. It’s not as common as ketchup or soy sauce, but it once had a similar function.

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

The broiled disks of polenta bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that’s ready before you know it.

Whole wheat pasta does actually enhance some dishes. The sauce must be one that puts up a fight, to match the pasta's assertive wheatiness.

This intense base is the secret to the full-bodied richness of the stew.

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

A light coating and deep-frying really enhance the vegetable's subtle flavor.