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recipes 2007 02 spaghettini with spicy escarole and pecorino romano
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Cooking
You know what your cooking needs? More cheese. More pepper. Together forever.
Amiel Stanek
Restaurants
The top plates of pasta in Rome, from cult classics to signature dishes.
Katie Parla
Cooking
Yes, two of the ingredients are tuna and spaghetti.
Megan Litt
techniques
This quick riff on cacio e pepe is a weeknight savior.
Adam Rapoport
Cooking
Give us all the jamón and anchovies.
Ashley Mason
Culture
There's nothing dainty about the Tortellini with Italian Sausage, Fennel, and Mushrooms recipe from our December issue. With spicy pork sausage, sweet fennel, and meaty crimini mushrooms scattered atop a healthy serving of cheese-filled tortellini, one plateful should satisfy even the biggest of appetites.
Joanna Sciarrino
Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Cooking
Here’s how to make pasta in 2015.
Dawn Perry
Cooking
She may look plain, but she's got a chile kick
Cameron Berkman
Cooking
Why you should be putting harissa on your pasta—really!
Marian Bull
Cooking
Choosing my favorite recipe was like choosing a favorite child—tough, but you do it anyway.
Caroline Lange
Cooking
Deb Perelman
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
Cooking
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
Culture
Celebrate the beauty of slow-cooked, crispy-edged, meltingly rich carnitas.
Rick Martinez
Do not butcher these Italian words around her either.
Elyssa Goldberg
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
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Cooking
Three simple pasta sauces that come together in minutes, with zero stove time? Sign us up.
Rochelle Bilow
Cooking
In search of an alternative to the mac and cheese her kids insist on, Deb Perelman finds inspiration in an iconic Italian dish.
Deb Perelman
Lifestyle
Cover me in salsa verde and bury me in Monterey Jack
Sarah Jampel
Amy Albert
Cooking
These recipes don't have more than 5 ingredients, but they look like a million bucks.
Alex Delany
Cooking
Spaghetti al limone is here to take your cacio e pepe’s place on the weeknight pasta shelf.
Alex Beggs