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Pasta & Noodles

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The home cooks of Nice stuff their cannelloni with leftover daube and greens and spread their own tomato sauce on top...

"Robert De Niro likes just about anything that's not complex," says chef Agostino Sciandri of Los Angeles...

When Michael Jordan and chef David Walzog were working on the menu for Michael Jordan's The Steak House N.Y.C. in Man...

A Harvard graduate and a former pastry chef at New York City's Payard Pâtisserie & Bistro, Joanne Chang plan...

François Payard's exquisite gnocchi are delicious in Parmesan broth, but they're equally good with a sim...

Sharp cheeses such as Manchego and Pecorino stand up to lusty Syrah. Fresh herbs and toasted almonds add complexity a...

After moving to New York from France in the early 1990s. François Payard became executive pastry chef at Manhatt...

The saffron-colored pasta called malloreddus looks like small, rigged shells. Sardinians make it at home, but commerc...

This quintessential Sardinian comfort food, pane frattàu, is made with thin, crisp Sardinian flat bread called p...

Fregola—also known as fregula—is the missing link between pasta from Italy and couscous from North Africa. ...

This typical Sardinian dessert, called sebadas, is traditionally made with tangy fresh sheep's milk cheese, but a...

Asia's proximity and Kangaroo Island's stellar crayfish inspired Donna Hay to make this rice noodle salad. Am...

Living in Oregon, Darryl and Sarah Joannides are surrounded by wild mushrooms: shiitakes, Portobellos and oyster mush...

Darryl Joannides fell in love with Pepato, a soft Pecorino cheese studded with black peppercorns, during his college ...

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