Pasta

Don't laugh—good gluten-free pastas exist.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

Toasted breadcrumbs, tossed with horseradish and rosemary, give this rich, filling pasta a vibrant finishing touch.

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect 1/4" pieces.

Miso paste increases the umami factor, and broccoli rabe brings refreshing bite to this classic bacon, egg, and cheese pasta combo.

Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

Easy enough for a weeknight, but special enough for a dinner party.

I have such fond memories of helping my mom make lasagna as a kid. I was in charge of layering the noodles, sauce, ricotta and mozzarella. Today, my lasagna is a bit lighter than my mom's. Rather than making it as a large tray, I prefer to make them into rolls—which I load up with vegetables—for better portion control. And here I swap tomato sauce for a wonderfully savory Butternut squash sauce with shallots, garlic, and Parmesan cheese.

Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.

Pasta, lush tomatoes, and a pool of ricotta lend this dish all the flavor of a lasagne—without the heaviness.

Chia gel replaces eggs in this recipe, helping keep these chicken meatballs light and fluffy. The sauce is creamy and lemony, a combination that simply melts in the mouth. As an option, try spinach linguine, which pairs nicely with the flavors in this dish and looks beautiful.