Pasta

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

The secret is plenty of nutty, deeply-caramelized mushrooms. And the secret to those is patience.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

The best dishes to have in your back pocket are the most forgiving ones.

You don't have to cook tomato sauce all afternoon for it to be noodle-worthy. Two methods for getting big flavor in no time.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

The healthyish comfort food recipe you won't be able to get enough of.

Need we say more?

Sage and brown butter? On crispy gnocchi? Tell me more.

Full-on explosive flavor in under an hour.

Looking for a silky, ultra-creamy pasta sauce with a solid serving of vegetables? Start peeling some winter squash!

Our creamy stovetop mac and cheese is about as easy as opening a box—and a whooooole lot more delicious.

Editor in chief Adam Rapoport uses this pantry staple for a creamy wannabe bolognese on a Monday night.

A no-nonsense meat sauce for no-nonsense people.

Kabocha squash is made for purées.

You probably know the number one recipe, because it was alllll over your Instagram feed.

Cravings for a comforting bowl of carbs were up 100 percent this year.

The ingredient list is simple. But the pasta is loud.

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

The founder of Milk Bar started an Ina Club to celebrate her favorite Barefoot Contessa recipes. This is one of her go-to salads.

The chef-owner of The Beatrice Inn spent her teen years making this her after-school special.

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot.

Four of which were pasta, because it’s finally fall.