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Cooking
On this episode of “Dinner SOS,” Chris and Shilpa help caller Eddie conquer his fear of making fresh pasta.
Bon Appétit Staff & Contributors
Shopping
Stop fantasizing about the pastacore life and start living it.
Carina Finn
Cooking
These are BA staffers' "emergency pasta" dinners, aka the dishes we throw together when there's nothing in the house.
Alyse Whitney
Culture
Then hopefully they'll use it to make pasta for you.
Emma Wartzman
Cooking
Every one needs a 20-minute pasta in their back pocket—and this is mine.
Chris Morocco
Cooking
At restaurants, those noodles get coated in a silky, glossy sauce—the secret is an emulsion of fat, pasta water, and cheese. Here are the 5 key steps to replicating that at home.
Claire Saffitz
Shopping
Elevated spaghetti and meatballs coming right up.
Alexis Berger
Cooking
Sometimes, everyone should get a dinner they like.
Adam Rapoport
Alex Delany
Culture
Making your own pasta is cheap, fun, and there’s a huge reward. Here’s how I dove in, arms flailing.
Alex Beggs
Cooking
Wait. Is that some green in our pasta? Looks like spring finally showed up.
Alex Delany
Cooking
On this episode of “Dinner SOS,” Chris and “The Sporkful” host Dan Pashman share their pasta cooking tips and tricks.
Bon Appétit Staff & Contributors
Cooking
Yes, you can make homemade pasta on a weeknight.
Ella Quittner
techniques
Cooking
It’s two ingredients and totally foolproof.
Kendra Vaculin
Culture
Two great new recipes, one great old one, and Jennifer Lawrence’s…wedding registry?
Alex Beggs
Culture
Making great pasta at home isn't about following a recipe; it's about learning to trust yourself.
Adam Rapoport
techniques
There are a few tricks to making the ultimate baked pasta dish.
Guest
techniques
These 4 tips from chef Sara Jenkins will put your spaghetti, ziti, and orecchiette over the top
Amiel Stanek
Cooking
It’s everything you love about pasta, only more.
Sarah Jampel
Cooking
These pasta salad recipes are so good, you'll forget to miss the mayo.
Claire Saffitz
test-kitchen
Break free from your usual basil-and-pine-nut routine with a wintry pesto that was practically meant for a simple plate of spaghetti.
Christine Muhlke
Culture
Spaghetti, rigatoni, gnudi--whatever! We love pasta so much we put it on our cover. Now show us you feel the same
Joanna Sciarrino
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis