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This faux risotto with earthy Swiss chard and melted cheese is an easy vegetarian dish. Adding a salad makes it into ...

Traditionally, this Provençal sauce would be made with a wine from the southern Rhône, but Jane Sigal uses ...

Slideshow: Cooking with Udon Noodles

In France, a proper meal always begins with soup, so whenever chef Josette Riondato makes her pot-au-feu, she saves t...

This recipe is based on a classic pasta dish of Sicily. In both the original and baked versions, crispy homemade brea...

This frittata recipe is a great way to use up leftover pasta. It's so good you'll find yourself making extra spaghett...

Plus: More Vegetable Recipes and Tips

Boiling the balsamic vinegar concentrates its flavor, so just a drizzle is needed to balance the rich sauce on the pa...

You can substitute any pasta with twists or ridges, such as fusilli or farfalle, for the rigatoni called for here.

The pasta shells in this hearty dish don't get stuffed; instead, they are tossed with the sauce and hold the small pi...

Spaetzle, the little noodles that are Germany's favorite side dish, are often made by pressing dough through a coland...

There are many explanations for the name of this pasta, which means "strangle the priest": Nancy Harmon Jenki...

Plus: Pasta Recipes and Tips

These tender manicotti shells are actually crêpes, and can be stuffed with a variety of fillings, including crea...

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