Author: Jonathan Reynolds
Author: Florence Fabricant
Author: Barbara Kafka
This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot...
Author: Alex Witchel
If you don't mind eating pink pasta and you like beets with goat cheese, you'll love this. I roasted my beets, blanched the greens and paired them with...
Author: Martha Rose Shulman
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies...
Author: Alison Roman
Author: Marian Burros
Author: Pierre Franey
This is a pared-down version of a recipe that I came across in Nancy Jenkins's informative book on Southern Italian food, "Cucina del Sole." The dish is...
Author: Martha Rose Shulman
This tomatoey version of macaroni and cheese is a great way to use greens or other vegetables.
Author: Martha Rose Shulman
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast...
Author: Melissa Clark
Author: Marian Burros
Author: Marian Burros
Author: Moira Hodgson
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can...
Author: Yasmin Fahr
Author: Moira Hodgson
Here's a light, brothy pasta with chicken stock, lemon zest, mint and ricotta salata that Amanda Hesser brought to The Times in 2001. It's easy yet elegant;...
Author: Amanda Hesser
In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that...
Author: Melissa Clark