Pasta & Noodles

Fresh cranberry beans (also known as shell beans or borlotti beans) are ivory and splotched with red dots, with a del...

"My mother used to make this," says Joanne Chang. "I learned to re-create it in college, far away from an...

Inspired by a snack served at Japanese restaurants, Marcia Kiesel boils udon noodles until they are just al dente, th...

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation ...

Grace Parisi treats shredded zucchini and scallions just like the linguine in this lush dish: She tosses them all in ...

Asian street-food carts sometimes serve food in banana leaves instead of using plates or bowls. Look for them at Asia...

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation ...

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares her own tasty variation ...

Use this superfast cream sauce with classic Potato Gnocchi or any of its variations: Carrot-Potato Gnocchi, Roasted G...

Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato a...

American chefs are busy riffing on this Italian classic. Here, F&W's Grace Parisi shares a traditional recipe wit...

"This dish is so simple, even my granddaughter Margherita can make it," Rosita Missoni says. The recipe also ...

The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellent ...

Tom Colicchio learned to cook using Jacques Pépin's 1976 La Technique and 1979 La Methode. The books' le...

This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who kne...

"This dish makes you understand the less-is-more approach of Italian cooking," says Andreas Viestad about his...

Bubbly drinks in all their forms, from sparkling wine to fizzy ginger beer, inspire an effervescent bubble party. Pai...

Chef Justin Neidermeyer perfected his pasta-making at Antica Torre in Italy's Piedmont region. After returning home t...