Curried Ground Shrimp and Noodles
This recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he’s even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.
Mushroom Carbonara
Mushrooms take the place of the traditional cured pork in this vegetarian carbonara recipe—but fear not, the dish does not lack depth of flavor! A deep browning on the mushrooms, coupled with garlic and shallots, brings the humble button mushroom to a higher place. This pasta is rich, creamy and packed with flavor.
Creamy Steak Fettuccine
There is without a doubt nothing finer than a perfectly cooked steak. Slicing it into perfect slithers it’s almost impossible not to sneak the odd chunk away for “testing”. Naughty! The silky, creamy pasta with the perfect tang of tomatoes and aroma of garlic makes this into the most luxurious mid-week dinner you’ll ever eat.
Pasta Con le Sarde (Sicilian Pasta With Sardines)
A classic pasta from Palermo in Siciliy, pasta con le sarde (pasta with sardines) is unlike just about any other Italian pasta dish. Heavily influenced by the cooking of Arabs who ruled Sicily more than a thousand years ago, it features long bucatini or spaghetti in a slick, luscious, and fragrant sauce made from onions, […]
Spanish-Style Toasted Pasta with Shrimp and Clams
Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using the shrimp’s shells, a combination of chicken broth and water, and a bay […]
Adult “SpaghettiOs”
These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.
Chicken Florentine Pasta
We turned Chicken Florentine into our new favorite pasta dinner.
Pasta alla Gricia
Guanciale, black pepper, Pecorino Romano, and pasta come together in a study of delicious minimalism.When it comes to the four main pasta dishes of Roman cuisine (carbonara, amatriciana, gricia, and cacio e pepe), pasta alla gricia is criminally overlooked and underappreciated. It's time to put an end to all that. It's time to celebrate […]
Spaetzle
A noodle/dumpling hybrid that’s shaped like a BIRD? How cute is that? Though the shape of your spaetzle might vary significantly depending on your method, you can still squint and kind of see a sparrow, but definitely see a squiggly noodle that’s been hopefully fried in a little bit of fat with a scattering of […]
Pasta with Mushrooms and Prosciutto
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Pasta All’Amatriciana
To create an authentic-tasting version of Pasta All’Amatriciana we needed an alternative to hard-to-find guanciale, or cured pork jowl. Humble salt pork, though an unlikely solution, provided the rich, clean meatiness we were after. To ensure tender bites of pork throughout, we first simmered it in water to gently cook it and render fat, […]
Linguine with Clams and White Sauce
Beloved throughout Italy as well as the U.S., classic, simple pasta with clam sauce is a recipe that every true food lover should have up their sleeve.