From Ristorante Chianti, Geneva, Illinois.
Turn humble onions into this thrifty yet luxe pasta dinner.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
This side dish is flavorful enough to also serve as a main course.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.