Pasta
Will It Pizza-Fy?
The best way to make (almost) any food better? Turn it into pizza, of course.
5 Fast Weeknight Fish Dinners
A week's worth of satisfying seafood suppers.
This Lasagna Is Ready In 15 Minutes
You won't believe this lasagna wasn't baked in an oven.
Why Top Sheets Are Mandatory—at Least in Food
GQ claims that top sheets are "finicky rascals" that are "engineered to fail us." But when it comes to food, they couldn't be more wrong.
4 Recipes That'll Make You Rethink the Microwave
Our love for the microwave was waning. Then we developed these dishes.
Microwave Lasagna With Spinach, Mushrooms, and Three Cheeses
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
30-Minute Dinners That Don't Disappoint
Weeknight cooking is all about the timing.
The Best Way to Reheat Pasta at the Office
Don't settle for cold, clumpy noodles.
3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)
This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.
The Best Food Photos on Instagram This Week
Each week we round up our favorite food photos on Instagram—it's all part of #CookIt, our hashtag that captures what happens after you find the recipe. This week we've got strudel, some grilling inspiration, and much more.
What to Cook When You Don't Have Easter Leftovers
Easter's over. If you're lucky, you've got a boatload of leftovers . If not, cook this.
3 New Pasta and Noodle Recipes
Epicurious's newest pasta and noodle recipes, including a special pasta for Saturday night.
Easy One-Pot Caprese Pasta
It truly doesn’t get any easier than this one-pot sensation.
Pasta With Rock Shrimp, Chile, and Lemon
This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.
Jarred Tomato Sauce Isn't Great. Until You Do This to It.
The red stuff in the jar isn't really sauce. Just like yeast, it's more of a starter.
Why Isn't My Fettuccine Delicious?
Pasta can go wrong so many ways. Here are some tips for making it right.
Angel Hair with Lemon, Kale, and Pecans
When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.
What To Cook Next Week: Shop Less Edition
It’s Tuesday night and going to the neighborhood grocery store seems about as close as Mordor. This week, you're keeping your grocery bag light with dinners that don't require a lot of ingredients.
Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek
If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.