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recipes 2007 12 pasta and white truffle gratin
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Cooking
Because the shortest season of the year is ramp season.
Adam Rapoport
Cooking
Carla Lalli Music proclaims it’s make-soup-and-nap season in her weekly newsletter.
Carla Lalli Music
Cooking
Wait. Is that some green in our pasta? Looks like spring finally showed up.
Alex Delany
Cooking
Every one needs a 20-minute pasta in their back pocket—and this is mine.
Chris Morocco
Cooking
On this episode of “Dinner SOS,” Chris and Shilpa help caller Eddie conquer his fear of making fresh pasta.
Bon Appétit Staff & Contributors
Cooking
It’s two ingredients and totally foolproof.
Kendra Vaculin
techniques
There are a few tricks to making the ultimate baked pasta dish.
Guest
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
A creamy, wannabe bolognese you can make with 5 ingredients.
Adam Rapoport
Culture
What if we told you that making pasta from scratch only required two ingredients and 20 minutes of your time? Let chef Michael White show you how to homemake fresh pasta like a pro.
Elyssa Goldberg
techniques
The pasta e fagioli you deserve has approximately zero mushy noodles.
Rick Martinez
techniques
This quick riff on cacio e pepe is a weeknight savior.
Adam Rapoport
Cooking
It’s a shape so giant, you can even use it as an eco-friendly straw.
Kendra Vaculin
test-kitchen
When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.
Elizabeth Jaime
Cooking
Editor in chief Adam Rapoport uses this pantry staple for a creamy wannabe bolognese on a Monday night.
Adam Rapoport
Cooking
Here’s how to make pasta in 2015.
Dawn Perry
Lifestyle
And we've tried a lot of alt-pastas.
Christine Muhlke
Cooking
Why you should make the Squash and Tomato Gratin from Bon Appetit
Doreen St. Felix
Cooking
Why you should be putting harissa on your pasta—really!
Marian Bull
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis
Cooking
Cheesy, squash-y, mushroom-y, DELICIOUS
Danielle Walsh
Cooking
These are BA staffers' "emergency pasta" dinners, aka the dishes we throw together when there's nothing in the house.
Alyse Whitney
Cooking
Have parsley, lemon, and garlic? Congrats—you’ve got gremolata.
Zoe Denenberg
Cooking
Sometimes, everyone should get a dinner they like.
Adam Rapoport