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Pasta & Noodles

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Curtis Stone uses kale and walnuts to flavor his lemony pasta, but the surprise ingredient is fresh, bright basil, wh...

Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream...

Chef Stéphane Rossillon simmers deeply flavorful dried morels then combines them with the soaking liquid and cre...

Blogger Ashley Rodriguez creates a rich, creamy lamb ragù with delicious Greek flavors; it's a total crowd-pleas...

A blender makes quick work of this clever harissa sauce, which is spicy and bright and laced with delicious spices. I...

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes. ...

Roasting cherry tomatoes in a mix of miso, ginger, sesame, lime juice and honey creates a tangy, bright sauce for sob...

Known as tagliatelle all'aglione in Tuscany, this dish is named for the generous amount of garlic (aglio in Italian) ...

Capers, almonds, fennel, scallions and olives are pounded along with vinegar-soaked bread to create the dynamic and d...

Fried capers add a crisp, pungent hit to De Laurentiis's lovely seafood pasta. The sauce that coats the spaghetti is ...

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