Discover how to make deep-fried spaghetti and meatballs, a creative take on a beloved Italian comfort food. With a crispy ...

We took soft, silky linguine and gave it the ultimate crunchy makeover—deep fried to golden perfection. Is it a pasta innovation or a carb lover’s fever dream? This unexpected experiment turns your ...

Cherry tomatoes are ideal for sauce, because they’re bred to be sweeter and higher in pectin than their larger relatives.

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

Capers and pistachios play on a tradition from Yotam Ottolenghi’s family. By Yotam Ottolenghi If I had to pick one central food memory of my childhood, it is my grandmother’s Passover Seder, where a ...

Pasta can, and should, be dessert. There are a number of ways to transform this popular carb into a show-stopping sweet, but you can also turn a pot of rigatoni into a quick, snackable, ...

This is all you need to make Sara Moulton’s “Speedy Marinara” sauce, so simple it hardly makes sense to buy the pre-made stuff. The ingredients for “frideo and shrimp,” sans the marinara sauce, which ...