Noodles

Homemade Udon Noodles

Udon is a type of Japanese wheat noodle. The thick, chewy strands can be served in hot soup, eaten cold with dipping sauce, stir-fried or simply sauced. When adapting Sonoko Sakai’s udon formula from her book, “Japanese Home Cooking,” we found that th

By Calvin CoxDecember 17, 2021

Hand-Cut Wheat Noodles

These Asian-style wheat noodles can be simply sauced or used in a wide variety of soups and stir-fries. The dough comes together easily and, once rolled, can be cut with a knife into noodles of the desired width, from slender linguine-like strands to

By Malcolm JacksonApril 25, 2023

Fresh Egg Pasta

To make these luxurious, golden-hued noodles, we use a fairly large number of egg yolks plus a whole egg, along with all-purpose flour and just a small amount of water. Determining the right amount of eggs is a balancing act—too many and the dough bec

By Courtney HillApril 25, 2023

Fresh Saffron Pasta

In the Italian kitchen, saffron is perhaps best known as the flavoring in Risotto Milanese. But the prized spice also is a wonderful complement to homemade pasta. So we infuse our fresh egg pasta dough with saffron threads, which lends a floral aroma,

By Courtney HillApril 25, 2023

Fresh Herb Pasta

This recipe enhances homemade egg pasta by incorporating fresh herbs, which give the dough a lovely green hue and lend bright flavor to each bite. We use dill and chives, which are assertive enough to hold up to the richness of an abundance of egg yol

By Courtney HillApril 25, 2023

Potato Gnocchi

It helps to have a kitchen scale to weigh out the 1¼ pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato

Gnocchi di Farina

Gnocchi made with potatoes are undoubtedly the best-known variety of the light, tender Italian dumplings. But gnocchi di farina are simpler to prepare and, arguably, equally delicious. Farina is Italian for “flour,” and these gnocchi di farina are mad

By Diane UngerApril 25, 2023

Gnocchi in an Instant

Potato flakes make for the most pillowy gnocchi- in just 30 minutes!

Homemade Orecchiette

Small and cup-shaped, orecchiette, meaning “little ears,” come from southern Italy. The pasta traditionally is made using only semolina: a strong flour milled from durum wheat with a high gluten content. Our version calls for equal parts semolina and

By Malcolm JacksonApril 25, 2023

Cambodian-Style Rice Noodle Salad with Shrimp, Cucumber and Herbs

Cucumber, a trio of herbs, and chopped peanuts add tons of color and texture to plump shrimp and tender rice vermicelli noodles.

Pearl Couscous and Zucchini Salad with Tomato Vinaigrette

This hearty salad was inspired by a recipe in the book “Shaya” by New Orleans chef Alon Shaya. Tomato paste browned with garlic in olive oil forms a rich base for the dressing. Thinly sliced fresh zucchini adds subtle crunch while tomatoes offer succu

By Julia RackowJune 3, 2019

Thai Pork, Glass Noodle and Herb Salad (Larb Woon Sen)

This summery salad, featuring a ground pork and noodle base, highlights a mouthwatering combination of salty, sour, spicy, and herbal flavors.

By Rose HattabaughApril 25, 2023

Sesame Noodles with Chicken and Scallions

Homemade sesame noodles are a revelation: the flavor is potent and umami-rich, and the sauce is silkier than any you’ll find in takeout.

By Calvin CoxJune 8, 2020

Japanese Macaroni Salad

The key to Japan’s creamy-yet-fresh-tasting macaroni salad: Kewpie mayo that’s lush and rich, yet tangy-sweet.

By Dimitri DemopolousApril 25, 2023

Vietnamese Rice Noodle Bowls with Broiled Marinated Pork (Bún Thịt Nướng)

An abundance of texture and flavor contrasts: mouthwateringly savory pork, fresh mint and romaine, crunchy peanuts, and a bed of bouncy, flavor-absorbing noodles.

By Courtney HillApril 25, 2023

Pasta with Fresh Tomatoes, Capers and Herbs

The tiny Italian island of Pantelleria off the coast of Sicily is the home of pesto pantesco, a puree of fruity olive oil, fresh tomatoes, leafy herbs, briny capers and pungent garlic. For a quick, summery dinner, we deconstructed the pesto and create

By Elizabeth MindreauApril 6, 2021

Chilled Sesame-Soy Korean Noodles with Gochujang

Bibim guksu, which translates from the Korean as “mixed noodles,” is a refreshing cold noodle dish that’s a perfect meal on a hot summer day. The most common version of bibim guksu is red and fiery with kimchi and gochujang (Korean fermented chili pas

By Courtney HillApril 25, 2023

Chilled Soba with Ginger and Edamame

Simple, subdued but umami-rich chilled soba is a quintessential Japanese noodle dish, and a favorite on hot, humid summer days. The classic version, called zaru soba, is a minimalist pairing of just noodles and a dipping sauce. Here, however, we inclu

By Malcolm JacksonApril 25, 2023

Vietnamese Summer Rolls with Peanut Sauce

Full of freshness and bright crunch, Vietnamese summer rolls make a light, refreshing meal or a crowd-pleasing appetizer. Known as gỏi cuốn, the rolls feature a filling of rice vermicelli noodles plus crisp vegetables and leafy herbs. Traditionally, b

By Laura RussellApril 25, 2023

Cold Ramen Salad with Soy and Sesame Dressing (Hiyashi Chuka)

Vibrant and refreshing, the chilled noodle dish known as hiyashi chuka is a Japanese staple during the hot summer months. Hiyashi chuka translates as “cold Chinese noodles”—chuka is the word for Chinese-style noodles as well as an alias for ramen. Ess

By Rose HattabaughApril 25, 2023

Toasted Orzo Salad with Roasted Pepper, Feta and Herbs

This pasta salad was inspired by the Greek feta and red pepper spread called htipiti. Toasting the orzo in olive oil until golden brown before simmering gives the rice-shaped pasta a rich, nutty flavor and aroma. Lemon juice brightens the flavors and

By Malcolm JacksonApril 25, 2023

Taiwanese Beef Noodle Soup

Niu rou mian, or beef noodle soup, is one of Taiwan’s signature dishes. Chuang Pao-hua, founder of the Chung-Hua Culinary Teaching Center, located in Taipei's Datong District, taught us how to make the hearty meal in a bowl the slow, labor-intensive t

By Diane UngerSeptember 8, 2018

Soupe au Pistou

Soupe au Pistou: Provence’s humble, hearty veggie and pasta soup that comes together quickly and is perfectly paired with warm, crusty bread.

By Calvin CoxApril 6, 2021

Chicken Pho

The elusive homemade pho elicits lots of questions from our non-culinary friends. The answer: build the broth from scratch.

By Courtney HillApril 25, 2023

Harissa-Spiced Beef and Pasta Soup (Libyan Shorba)

On any given evening during the month of Ramadan, a soup similar to this graces many Libyan tables. Packed with fork-tender meat, plump orzo, warming spices and bright herbs, the comforting meal is adored nationwide—so much so that it’s called “shorba

By Malcolm JacksonApril 25, 2023

Greek Orzo and Tomato Soup (Manestra)

This hearty vegetarian soup—our spin on Greek manestra—hits all of our ideal autumn cravings: tomato, orzo, loads of veggies, a broth perfect for sopping up with warm, crusty bread.

By Dimitri DemopolousApril 25, 2023

Chicken Noodle Soup with Turmeric and Coconut Milk

The popular Burmese soup known as ohn no khao swe is a culinary melting pot featuring ingredients and influences from Burma’s neighbors, including chickpea flour, turmeric and ginger from India; coconut milk from Thailand; and noodles from China. This

By Laura RussellApril 25, 2023

Soba Noodle Soup with Chicken and Watercress

Broth, protein, scallions, and greens—this comforting chicken noodle soup represents the quintessential elements of Japanese cooking.

By Dimitri DemopolousApril 25, 2023

Spicy Peruvian-Style Beef and Noodle Soup

This spicy, bright red beef and noodle soup, inspired by Peru’s sopa criolla, is flavored with a powerful chili paste.

By Dimitri DemopolousApril 25, 2023

Udon Noodles in Soy Broth

With only the simplest of garnishes, classic Japanese kake udon is a great way to appreciate the chewy texture and clean, wheaty flavor of homemade udon noodles. The broth is nothing more than a combination of smoky dashi (Japanese stock) and soy sauc

By Calvin CoxDecember 17, 2021

Spicy Korean-Style Noodle and Seafood Soup (Haemul Jjampong)

Korean haemul jjampong is a fiery noodle and seafood soup with Chinese origins. In our simplified version, we lean on the fermented chili paste called gochujang to lend the broth a reddish hue, depth of flavor and pleasant spice. And as a base for the

By Malcolm JacksonApril 25, 2023

Yunnanese-Style Pork and Rice Noodle Soup

This popular pork and noodle soup from Yunnan province builds flavor fast, with a big boost from finishing condiments.

By Laura RussellApril 25, 2023

Miso Ramen

Flavorful ramen in 35 minutes? We accepted the challenge.

By Dimitri DemopolousApril 25, 2023

Mexican Chicken and Fideos Soup (Sopa de Pollo Con Fideos)

This comforting soup, based on Mexican sopa de pollo con fideos, consists of toasted noodles in a tomatoey broth, enhanced by tender chicken and quick-charred garlic, jalapeño and onion. In place of fideos—the short, skinny wheat-based pasta tradition

By Malcolm JacksonApril 25, 2023

Chicken and Mushroom Noodle Soup with Sauerkraut

Moldovan zama and Ukrainian zeama, sour soups from Eastern Europe, inspired this chicken noodle soup that’s at once comforting and new. Rustic homemade egg noodles are an ingredient in traditional versions, but to streamline prep, we call for ready-to

By Malcolm JacksonApril 25, 2023

Rigatoni with Pistachio, Ricotta and Herb Pesto

A rich, creamy combination of pistachios and ricotta cheese, inspired by Sicilian cuisine.

Soba with Asparagus, Miso Butter and Egg

To cook asparagus evenly, we cut the spears in two—stalks and tips—and simply toss the stalks into the noodle cooking water first, and a minute later add the tips. Stalks that measured about ½ inch at the thickest end were best. To flavor our asparagu

By Elizabeth GermainFebruary 3, 2017

Spaghetti with Parsley Pesto (Spaghetti al Pesto di Prezzemolo)

“Nothing like the classic pesto Genovese from 1,000 kilometers north,” editorial director J.M. Hirsch writes of this gelato-like emerald pesto.

By Courtney HillAugust 12, 2022

Miso-Walnut Soba with Bok Choy

Nutty soba noodles get a double hit of umami, with just six ingredients.

By Courtney HillAugust 10, 2020

Garlic and Black Pepper Noodles with Shrimp and Chives

A deliciously buttery, garlicky, quick-cooking riff on a dish from the An family’s Vietnamese restaurants.

By Laura RussellApril 25, 2023

Pasta with Spicy Tomato and Pancetta Sauce

The thick, spicy base for this pasta sauce is based on an old-school Neapolitan soffritto which makes for intensely flavorful pasta.

By Courtney HillNovember 1, 2022

Hoisin-Ginger Noodles

“Even my son, who claims he doesn’t like spicy, scarfed them down.”

By Calvin CoxDecember 21, 2021

Pasta with Peruvian Pesto (Tallarines Verde)

A shocking amount of spinach replaces basil in this Peruvian pesto, with depth and complexity lacking in the traditional raw variety.

By JM Hirsch & Diane UngerFebruary 3, 2017

Fettuccine with Corn, Tomatoes and Bacon

Salty-buttery-smokiness is a perfect backdrop for sweet pops of corn, as we know from grilled corn. It also makes a fabulous fettuccine sauce.

By Courtney HillNovember 15, 2022

Chinese Chili and Scallion Noodles

These spicy Chinese scallion noodles have quickly become one of our back-pocket dinner ideas—the kind of recipe you throw together, top with a fried egg, and still look forward to every time.

By Laura RussellApril 10, 2017

Pasta with Fennel, Green Olive and Pistachio Pesto

Olives and Parm, balanced with sweet pistachios and herbaceous parsley, make for a potent, umami-rich pesto.

By Calvin CoxNovember 9, 2022

Spaghetti al Limone

Lemony freshness and light creaminess pair beautifully in this simple, vibrant pasta from Italy’s Amalfi coast.

By Diane UngerMay 28, 2018

Shrimp with Orzo, Tomatoes and Feta

Shrimp with feta, or garides saganaki, is a Greek classic. Adding orzo pasta and spinach to the combo, as we do here, yields a superb meal-in-one. Credit for the idea goes to chef Michael Psilakis and a recipe from his book, “How to Roast a Lamb.” Sea

Chinese Hot Oil Noodles with Bok Choy

A basic bowl of noodles gets a quick blast of flavor when it’s topped with garlic, scallions and cilantro and finished with a few tablespoons of sizzling oil that bloom the aromatics. Flat, moderately wide noodles are ideal in our take on northern Chi

By Courtney HillDecember 6, 2022

Linguine with Artichokes, Lemon and Pancetta

This umami-rich, potent artichoke sauce is in a class of its own.

By Rose HattabaughFebruary 5, 2021

Gnocchi di Farina with Pancetta and Garlic

Flour, water, and salt are all you need for gnocchi di farina; inspired by Amalfi-based chef Antonio Cioffi, we top with savory, soul-satisfying pancetta, garlic and Parmesan cheese.

By Diane UngerNovember 1, 2022

Pasta with Cauliflower, Lemon and Pistachios

We drew on the flavors of bagna cauda—the sauce-like dip from Italy's Piedmont region that is a harvest ritual—pairing pasta and skillet-seared cauliflower with the bold flavors of garlic and anchovies. The anchovies melt away, leaving behind a salty-

Spaghetti with Anchovies, Pine Nuts and Raisins

This pasta dish features the classic Sicilian flavor combination of savory, sweet and sour. Our version was inspired by a recipe from Vecchia Trattoria da Totò run by Guiseppe and Piera di Noto in Palermo. Toasted breadcrumbs, sprinkled on just before

By Courtney HillDecember 10, 2018

Farfalle with Zucchini, Pecorino and Basil

This buttery dish features pan-fried zucchini bites and a generous heap of Pecorino romano, plus pistachios for a delightful crunch!

By Dimitri DemopolousApril 25, 2023

Turkish-Style Noodles with Butter, Walnuts and Feta

Türkiye’s buttery pasta dish cevizli erişte is a riot of flavor and texture like none other: creamy feta, toasted walnuts, lemon, and heat.

By Dimitri DemopolousApril 25, 2023

Orecchiette with Sardinian Sausage Ragu

“Flavor unlike any Italian dish I have ever had,” one reader writes of this light, game-changing orecchiette with Sardinian ragù.

By Julia RackowDecember 18, 2019

Skillet Cacio e Pepe

“This recipe was simple, and the results were outstanding."

By Diane UngerSeptember 24, 2021

Rigatoni Carbonara with Peas

A favorite Roman pasta dish, carbonara comes together easily with ingredients you likely already have in the kitchen. In place of guanciale, the type of cured pork traditionally used in carbonara, we swap in smoky-sweet bacon. We also add green peas f

By Rose HattabaughNovember 15, 2022

Spaghetti with Garlic, Olive Oil and Chilies

Chilis, garlic, olive oil, and Parm give pasta aglio, olio e peperoncino an easy dose of big flavor.

By Phoebe MaglathlinOctober 15, 2019

Fettuccine Alfredo

In Rome, fettuccine alfredo is totally unlike gloopy American versions—silky-smooth, buttery, and light.

By Diane UngerJune 11, 2021

Lasagna Bolognese

The perfect lasagna marries the silky, meaty richness of Bologna’s ragù with creamy besciamella.

By Diane UngerFebruary 10, 2020

Tagliatelle alla Bolognese

We do our Ragù Bolognese the authentic way—cream-free and silky-smooth. OR Ragu Bolognese—a velvety, creamy-yet-creamless meat sauce—luxuriates in ribbony tagliatelle.

By Diane UngerOctober 30, 2020

Spaghetti with Lemon Pesto

This zesty, lightly perfumed lemon pesto is inspired by the world-famous lemons of Amalfi, Italy.

By Courtney HillDecember 14, 2020

Spaghetti with Shrimp, Tomatoes and White Wine

In Venice, Italy, cookbook author Marika Contaldo Seguso taught us to make a regional classic, scampi alla busara. Large, sweet, shell-on prawns are bathed in a sauce made with fresh tomatoes and flavored with a splash of white wine, smashed garlic cl

By Rose HattabaughJune 3, 2022

Gnocchi with Pesto alla Genovese

In Genoa, the birthplace of basil pesto, we learned that great pesto is a thick, creamy harmony of good-quality ingredients. And each should be treated separately.

Spaghetti Puttanesca

We think of puttanesca as a saucy dish built on anchovies. But in Naples, where it originates, two varieties of briny olives and pungent capers, not anchovies, give the dish bold savoriness that balances the sweetness of the tomatoes. We got a lesson

By Diane UngerFebruary 4, 2019

Pasta all'Amatriciana

“Bright, bold and…barely there?” That’s how Milk Street editorial director J.M. Hirsch describes this red sauce which he first tasted in Rome.

By JM HirschMarch 27, 2018

Spaghetti with Clams (Spaghetti con Vongole)

In this Venetian classic, clams, wine, spaghetti, and parsley create a seamless blend of light, briny, complementary flavors.

By Diane UngerDecember 17, 2021

Rigatoni with Roman Broccoli Sauce

Romans use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off before broccoli is sold. Our recipe instead uses the stems, which are equally flavorful and produce a silky

Pasta alla Norma

Sicilian eggplant pasta draws loads of concentrated flavor from simple ingredients.

Spaghetti with Tuna and Mushrooms

Spaghetti alla carrettiera (“in the style of cart drivers”) is a simple pasta dish easily prepared from the Italian larder. Whereas the Sicilian version is said to be made with garlic, oil, chili, possibly cheese, and finished with breadcrumbs, the Ro

By Rose HattabaughNovember 9, 2022

Gnocchi alla Romana

Despite their name, these dumplings are quite different from the more widely known potato-based gnocchi. Instead, they’re made from a stovetop semolina dough that’s spread into a thinnish layer on a baking sheet and chilled until firm. The slab then i

By Rose HattabaughApril 7, 2023

Spicy Glass Noodles with Ground Pork

The peculiar name of this Sichuan classic—Ants Climbing a Tree—is a direct translation from the Mandarin. The little bits of pork clinging to the noodles are said to resemble ants climbing a tree. Thin and wiry, glass noodles go by a few different nam

By Courtney HillApril 25, 2022

Thai Stir-Fried Rice Noodles with Chicken and Basil

The ultimate 4am order-in dish, translated for supermarket ingredients and weeknight ease.

By Calvin CoxApril 25, 2023

Peruvian Stir-Fried Chicken and Noodles

In our take on tallarín saltado, a salty-sweet glaze gives garlicky chicken, peppers, and noodles flavor that’s at once familiar and totally unique.

By Malcolm JacksonNovember 8, 2022

Korean Stir-Fried Noodles with Mushrooms and Spinach (Chap Chae)

Chap chae, also spelled japchae, is a much-loved Korean noodle dish with a savory-sweet and often sesame-centric flavor profile. The correct type of noodle to use is dang myun, or Korean sweet potato noodles (so called because they are made from sweet

By Courtney HillApril 25, 2023

Japanese Fried Noodles with Bacon and Cabbage

Salty-sweet, umami-packed Japanese stir-fried noodles called yakisoba are a wildly popular type of casual comfort food. The mix of well-seasoned noodles and vegetables (and sometimes protein) might even be tucked into a hot dog bun—yes, a bun—to make

By Courtney HillApril 25, 2023

Pad Thai with Shrimp

Is it worth making pad Thai at home? After studying great pad Thai in Bangkok—where greatness was a perfect salty-sweet-spicy-sour merger—we can definitively say yes.

By Courtney HillAugust 12, 2022

Shanghai-Style Fried Noodles

The noodles in Shanghai fried noodles, or cu chao mian, are thick, chewy and wheaty, and they give the simply seasoned stir-fry much of its appeal. Japanese udon is similar in appearance and texture, and since it’s easier to find in dried form in supe

By Rose HattabaughApril 25, 2023

Indonesian-Style Fried Noodles

These savory-sweet noodles are a riff on Indonesian mee goreng. Stir-fried red bell peppers and cabbage add texture and color to the tangle of chewy-tender noodles that get flavorful browning in a hot skillet. Look for fresh yellow Asian wheat noodles

By Calvin CoxApril 9, 2021

Filipino Stir-Fried Rice Vermicelli with Shrimp and Snow Peas

There are many Filipino dishes under the umbrella category of “pancit.” This is our version of pancit bihon, a stir-fry made with rice vermicelli (bihon). Though some versions are quite sparing in ingredients, the shrimp and vegetables we’ve included

By Courtney Hill & Dimitri DemopolousApril 25, 2023

Stir-Fried Rice Noodles with Beef and Broccolini

Beef chow fun is a Cantonese stir-fry of slippery wide-cut fresh rice noodles tangled with slices of tender-chewy beef, the whole thing tasting of wok hei, or the smoky-toasty flavor that comes from high-heat wok cooking. Since fresh rice noodles aren

By Courtney HillApril 25, 2023

Vietnamese Pan-Fried Noodles with Shrimp and Bok Choy

This is our version of mì xào giòn, or Vietnamese pan-fried noodles. The noodles are first boiled and drained, then pan-fried in a skillet into a crisp-crusted cake. A semi-saucy stir-fry of shrimp and mixed vegetables, seasoned with aromatics and fis

By Malcolm JacksonApril 7, 2023

Lao Fried Noodles with Pork and Scallions (Khua Mee)

Laos’s pork-studded rice noodle stir-fry is a smoky, savory-sweet flavor bomb with distinctive smoky, caramelized sugar flavor.

By Rose HattabaughApril 25, 2023

Stir-Fried Noodles with Kimchi and Pork

This is an umami-packed, noodle-based version of another weeknight favorite, kimchi fried rice. Butter may seem out of place, but its richness smooths the edges and adds a welcome velvetiness. If you like, sprinkle some furikake or crumble some crisp

By Courtney HillMarch 30, 2022

Indian Vermicelli with Peas and Cilantro

Semiya upma, which inspired this recipe, is an Indian noodle dish commonly eaten for breakfast or as a snack. With bold flavors from spices, chili and herbs, we find it also makes a satisfying vegetarian dinner. This is a one-pot dish that doesn’t req

By Rose HattabaughFebruary 10, 2020

Syrian-Style Pasta and Lentils with Pomegranate Molasses

This is our take on a classic Syrian dish called harak osbao. Brown lentils simmered with caramelized onions and a few spices make an earthy base in which fresh pasta is cooked, adding a silkiness to the dish. Sweet, sour and fruity pomegranate molass

By Courtney HillApril 25, 2022

Orecchiette with Coriander and Cherry Tomatoes

This recipe, inspired by an unusual pasta dish we tasted in Puglia, Italy, uses few ingredients but is packed with flavor. We layer in the warm, slightly citrusy flavor of coriander by blooming the spice in oil; most of it is simmered into the sauce a

By Phoebe MaglathlinOctober 16, 2019

Rigatoni with Tomato, Kale and Fontina

Great pasta with tomato sauce is all about the elements—a few key steps can give you a huge upgrade!

By Wes MartinApril 25, 2023

Farfalle with Creamy Carrots and Pancetta

Tons of carrots make for a creamy pasta topping that’s deeply flavorful, but not too heavy.

By Rose HattabaughAugust 10, 2022

Ziti with Tomatoes, Olives and Fried Capers

This pantry-centric pasta dish, full of high-impact southern Italian flavors, is made by simmering ziti directly in a briny, garlicky sauce. In addition to streamlining cooking and cleanup, the technique ensures each piece of pasta is seasoned perfect

By Rose HattabaughApril 25, 2023

Pasta with Cauliflower, Garlic and Toasted Breadcrumbs

This pasta dish is a true one-pot dinner. We don’t boil the noodles separately—rather, we add them to the pot along with the cauliflower and just enough water to cook both through. Toasted breadcrumbs sprinkled on just before serving offer a welcome t

By Rose HattabaughDecember 3, 2021

Pearl Couscous Pilaf with Artichokes, Green Olives and Dill

Despite being cooked like a grain, pearl couscous, which also goes by the names Israeli couscous and ptitim, actually is a small, round pasta made from semolina. In this pilaf it gets a brief toast, bringing out sweet, nutty notes. Don’t worry if a sm

By Courtney HillApril 25, 2023

Pasta with Broccolini, Anchovies and Garlic

This speedy one-pot pasta dish is a riff on classic orecchiette con cime di rapa, or orecchiette with broccoli rabe, from Puglia in southern Italy. We opt for sweet, mild Broccolini instead of broccoli rabe, which has a notable bitterness, and we cut

By Malcolm JacksonApril 25, 2023

Orzo with Chicken, Tomatoes and Feta

The classic Greek stew known as giouvetsi (sometimes spelled youvetsi) is a comforting dish of tomatoes, spices, orzo and meat—often lamb or beef. To simplify preparation, our one-pot version calls for boneless, skinless chicken thighs. First we sear

By Dimitri DemopolousApril 25, 2023

“Orzotto” with Asparagus, Lemon and Parmesan

"Orzotto” combines no-cream creaminess with grassy, spring-fresh asparagus, lemon, and savory Parm.

By Laura RussellApril 25, 2023

Vermicelli Omelet with Spinach and Pecorino

For this dish, our version of the Maltese vermicelli omelet called froga tat-tarja, the pasta does not need to be cooked before it is added to the skillet, making this a tidy one-pan recipe. In addition to pancetta for deeper flavor, we’ve added wilte

By Calvin CoxOctober 13, 2020

Harissa-Garlic Pearl Couscous and Shrimp

This recipe was inspired by Moroccan crevettes pil pil, a stewy, fragrant shrimp dish that is rich in fruity olive oil. The warm spices, smoky harissa, sweet-tart tomatoes and lots of garlic are a wonderful complement to plump, briny shrimp. Here, to

By Dimitri DemopolousApril 25, 2023

Fregola with Chicken, Chard and Sun-Dried Tomatoes

Fregola is a small, round pasta from Sardinia, an Italian island in the Mediterranean Sea. The pasta, a near relative of couscous, is made with semolina flour and water, but is oven toasted, giving it a nutty flavor and a resilient chewiness. This war

By Dimitri DemopolousApril 25, 2023

One-Pot Pasta all’Arrabbiata

Pasta all’arrabbiata—or “angry” pasta—earns its name from the spicy merger of tomato, garlic, and red pepper flakes.