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pasta

cookbook club

Basic Homemade Pasta

The flour you use for fresh pasta determines its texture. All-purpose makes softer noodles, while bread flour or semolina, makes sturdier pasta with more bite.
October 2009
recipes

Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts

Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.
October 2009
food + cooking

Smoked Fish, Bacon of the Sea

Why this egg-less, bacon-less meal is just like pasta carbonara.
06.17.09
food + cooking

CIAO, ROMA! Lunch and Dinner Edition

Because, even in Rome, one cannot live on coffee and gelato (and sorbetto and granita) alone.
06.16.09
food + cooking

When in Rome, Eat Ugly Food

Sometimes vacations turn ugly. But starting your trip off with an ugly dinner isn’t always a bad thing.
06.02.09
recipes

Spinach Salad with Grilled Eggplant and Feta

The marjoram adds a delicate note to this Middle Eastern-inspired salad. Be sure the eggplant is tender, slice it before taking off the grill.
June 2009
recipes

Penne with Grilled Portabellas and Pecorino

Mushrooms in general are great for grilling, and portabellas are large enough to be easy to handle on the grill.
June 2009
recipes

Our Greatest Grilling Recipes: Seafood

Whether it’s lobster, clams, or whole red snapper, fresh seafood is elevated to delicious new heights by the smoky flavor of the grill.
May 2009
recipes

Ruth’s Favorite June Recipes (2009)

From caramelized corn to The Ultimate Burger, the top ten picks from our upcoming issue epitomize early summer.
05.12.09
recipes

Linguine With Mussels and Fresh Herbs

You can make believe you’re vacationing on the Italian coast with this dish.
July 2009
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