Pasta & Noodles

A beloved Hong Kong dish with approximately one billion variations, this soup—which relies heavily on fridge and pantry staples—is meant to be a little sweet and a touch sharp. 

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Cozy carbs are our readers' flavor of the month.

This dish is loaded with garlic and bursting with umami.

This is a “necessity is the mother of invention” kind of recipe, born from isolation, scant ingredients, an oversupply of kimchi, and sheer hunger. Yet this unconventional one-pot approach also happens to be one of the simplest ways to prepare mac and cheese. 

Apple cider doughnut loaf, cheesy piñon, and more of our readers’ favorite recipes this month.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

“Something about this year makes me feel like: Screw it. I want to eat leftover turkey the way I want to,” says Mister Jiu’s chef Brandon Jew.

Make this on a Monday and show Garfield what’s up.

Use them to make a bowl of refreshing hiyashi chuuka.

Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can’t quit.

Save that flavor packet for another day.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger.

The classic reconsidered: less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together.

Making your own pasta is cheap, fun, and there’s a huge reward. Here’s how I dove in, arms flailing.

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.

Steaming  soup dumplings, fluffy milk bread, and more cooking adventures to get fully consumed by. 

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping.

It’s okay to use frozen peas! We’ll never tell. We love ‘em.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.