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recipes 2007 02 spaghettini with spicy escarole and pecorino romano
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Cooking
Yes, two of the ingredients are tuna and spaghetti.
Megan Litt
Cooking
You know what your cooking needs? More cheese. More pepper. Together forever.
Amiel Stanek
Cooking
Make it for stuffed peppers, baked eggs, weeknight chicken, and more.
Kendra Vaculin
Restaurants
The top plates of pasta in Rome, from cult classics to signature dishes.
Katie Parla
techniques
This quick riff on cacio e pepe is a weeknight savior.
Adam Rapoport
Cooking
Give us all the jamón and anchovies.
Ashley Mason
Cooking
Choosing my favorite recipe was like choosing a favorite child—tough, but you do it anyway.
Caroline Lange
Cooking
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
Cooking
Here’s how to make pasta in 2015.
Dawn Perry
Cooking
Why you should be putting harissa on your pasta—really!
Marian Bull
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
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
She may look plain, but she's got a chile kick
Cameron Berkman
Shopping
Give them a taste of la dolce vita with aged balsamics, fresh pasta on demand, and olive-inspired cocktail napkins.
Sophie Dodd
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
Cooking
Use the pantry staple to make everything from an easy salsa fresca to a creamy—yet vegan!—tomato soup.
Alyse Whitney
Lifestyle
Cover me in salsa verde and bury me in Monterey Jack
Sarah Jampel
Culture
Celebrate the beauty of slow-cooked, crispy-edged, meltingly rich carnitas.
Rick Martinez
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
Deb Perelman
Do not butcher these Italian words around her either.
Elyssa Goldberg
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis
Cooking
All the things you love about a classic puttanesca (salty! briny! olive-y!), but above-90-degree-friendly.
Rachel Karten
Cooking
Spaghetti al limone is here to take your cacio e pepe’s place on the weeknight pasta shelf.
Alex Beggs