Pasta & Noodles

Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish; it goes quite well with red lentils and couscous.

The secret to this simple tomato-based pasta recipe? Pasta water and butter.

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“Melting” onions and anchovies slowly over low heat gives this dish its savory backbone, while dill breadcrumbs add a crunchy, herbal top note.

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The briny juices from the clams help to flavor this brothy sauce—the fresher the clams, the better the dish.

You'll want duck legs, not breast, for this Vietnamese duck soup recipe.

Creamy and cheesy as most beloved fettuccine dishes are, this recipe invites a meaty umami burst with pancetta.

These individual lasagnas in this recipe are perfect for a dinner party.

Our tuna noodle casserole recipe features oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère. The one old-school concession? A crunchy, crushed-potato-chip topping.