Pasta
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Wise words from chef Evan Funke, plus five of his must-make recipes to boot.
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The question, of course, is “What's for dinner?”
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Steaming soup dumplings, fluffy milk bread, and more cooking adventures to get fully consumed by.
How holing up in a series of remote Airbnbs to work on her book reminded her why she writes in the first place.
Jia Tolentino
Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!
4.3
(4.33)
Quick
It’s okay to use frozen peas! We’ll never tell. We love ‘em.
4.7
(4.67)
Something truly magical happens when fennel, garlic, and anchovies get caramelized together.
4.7
(4.71)
Think of this as carbonara minus the eggs but still with massive amounts of flavor from guanciale, black pepper, and Pecorino.
4.0
(3.86)
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It’s all about making the foods that makes us feel better.
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Meat? We hardly miss it in these satisfying vegetarian pasta recipes.
It’s creamy, it’s beany, and you don't even have to break out a blender.
Sarah Jampel
When she couldn't find one she liked, she created one she did.
Alison Roman
Quick
A weeknight pasta that utilizes simple pantry ingredients in a luxurious way.
4.3
(4.25)
Alison Roman couldn’t find a baked pasta she liked. So she made one she did.
4.3
(4.31)
Easy
This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens.
4.4
(4.43)
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From raspberry ricotta cake to classic roast chicken, these are our readers' favorite recipes of all time.
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Punchy pestos, meaty sauces, and more of your favorite pastas this year.
A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.
4.6
(4.62)
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The cool kids from Elena in Montreal know how to hunker down and cook.
It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.
4.0
(3.96)
With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.
4.3
(4.34)
This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.
4.0
(4)
Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù. Make sure to cook the soffritto until the vegetables are completely tender, which is key to releasing all of their flavor.
5.0
(5)
