Pasta & Noodles

Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.

A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

Dinner tonight: This spicy, 30-minute ramen with kimchi, bacon, and a poached egg.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.

Quinoa burgers, orecchiette with veal meatballs, and celery caesar salad are the restaurant recipes our readers want to cook at home this month.

Give an hour to prepping these components, and thank yourself all week long.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

Rather than being cooked in salted water, the pasta is treated like risotto—simmered in stock and stirred until cooked and creamy—which gives it plenty of time to pick up meaty flavors.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

You know what's always good? Homemade lasagna. Unless it's bad. Avoid these pitfalls, and make a better pan of this classic casserole.

Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.

Check your authenticity meter at the door. This ramen isn’t traditional, but it sure is speedy, and delicious.

This Sunday sauce yields twice what you’ll need, but it freezes beautifully; bank the extra and cash it in on another night.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

This raw tomato sauce gets texture from zucchini and body from toasted nuts that are blended into the base. You can sub almonds for hazelnuts.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

This is the dish that will convert even hardcore carnivores into tofu lovers. And you don't need a recipe to make it.

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.