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Pasta cacio e pepe ("cheese and pepper") is made with Pecorino Romano, a tangy aged sheep's-milk cheese o...
"We always ate fresh tomatoes with basil, but I never thought to add pasta to them," says Fran Parisi about G...
Tyler Florence served this dish as the main course at a Michael Mondavi dinner during the most recent Napa Valley win...
The chef at Osteria di San Cesario, Anna Dente, is known as the Queen of Matriciana. She not only makes the pasta and...
At New York City's A Voce, Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk ...
At Alto, Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or e...
Chef Coverage from F&W Editors
At Marea, Michael White is revered for his use of seafood, as in this lush pasta sauce with pureed potato, salt cod a...
Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots ...
This gingery recipe combines soba (buckwheat-flour noodles) with diced tofu and crunchy watercress in a vinegar–...
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