Pasta & Noodles

Japchae may be the dark horse of favorite lunchtime noodles (if there was such a competition, and there should be), but the ability to eat it hot, cold, or room temp will make you rethink everything.

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

It's Italian Language 101.

Healthy ground turkey recipes that actually taste good? It's a miracle!

From Bolognese-style to gluten-free to vegetarian, here are 9 awesome recipes for everyone's favorite Italian comfort food, lasagna

These sambal oelek recipes use our favorite chile paste for the ultimate hit of flavor.

Because nothing will stop us from eating ramen all year long.

This cold noodle salad can be customized however you want, but it's all about that sesame dressing.

This colorful cold noodle salad is infinitely riffable.

This colorful cold noodle salad is infinitely riffable and superbly delicious, thanks to a big-flavor dressing you’re gonna want to have on hand all the time.

This colorful cold noodle salad can be changed up however you want, it's all about that tangy, umami-wonderful miso dressing.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

Because nothing says "Thanks for raising me" like a whole roast chicken.

Use any leftover herb syrup from this recipe in dressings or marinades.

Steak. Chicken. Squash. It's all coming together in just one cast-iron skillet.

Anything can be improved by this salty-sweet combination.

It isn't the coolest pasta ever, but with a little butter, orzo is pretty much perfect.

The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.

The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.