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To save cooking time: cut the vegetables into small pieces.

Baking potatoes, usually called Idaho potatoes or russets, are best for gnocchi; since they're drier than other v...

Plus: Pasta Recipes and Tips

If you have leftover cooked skinless chicken breasts, use them instead of poaching the meat in Step 2; you'll need ab...

The cream, shallots and touch of mustard in the sauce match the simple elegance of the crab. Chinese wonton skins, av...

Packed with three cheeses and shredded radicchio, these pasta shells are set off by a roasted tomato and fennel sauce...

If you buy shelled peas, you'll need about 6 ounces for this delicious, earthy morel-studded pasta. Plus: Pasta Reci...

For this pasta e ceci, adapted from The flavors of Sicily (Clarkson Potter), Anna Tasca Lanza uses soaked dried chick...

This peasant dish from La Minosse in Siracusa is like Sicily in a bowl. Plus: Pasta Recipes and Tips

This version of Arab-inspired casareccia con la frutta secca is adapted from Giovanna Tornabene's La Cucina Sicilian ...

Tasca Lanza's surprisingly unfishy version of pasta con le sarde, the island's "national dish," is adapted from The F...

This recipe, adapted from Giovanna Tornabene's La Cucina Siciliana di Gangivecchio (Knopf), represents a more refined...

Cannelloni are usually dressed with a béchamel. Here Erica De Mane has chosen a pungent lemon sauce to brighten ...

It's the cheesy bread crumbs that make this simple dish from La Minosse special. For more sardine flavor, use 2 cans....

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