Vegetarian

Using asparagus in a pesto with olive oil, Parmigiano-Reggiano, basil and lemon juice creates a very fresh, green and...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...

Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that’s as rich and delicious as the meat...

Top Chef finalist Sarah Grueneberg cooks parboiled spaghetti right in the tomato sauce so it becomes infused with fla...

High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...

Crispy capers and sage add bursts of flavor to buttery pasta dishes. Plus: Pasta Recipes and Cooking Tips

Pureeing ricotta in the food processor makes it seem extra creamy. Dollop it over pasta with tomato sauce or just ove...

This lemony crème fraîche melts beautifully into pastas and is particularly nice with seafood. Slideshow: ...

Frico is a cheese crisp sometimes made with Parmigiano cheese. Here, the crisp gets crumbled for added crunch in past...

Sweet, tangy and a little crunchy, this relish is perfect with pasta dishes made with mild white fish. Slideshow: Gr...

Toasting flour before making pasta dough makes it incredibly rich-tasting and flavorful. Plus: F&W’s Ultimate Pa...

Jenn Louis (an F&W Best New Chef 2012) found these intense beet gnocchi in northwestern Italy. They are sweet and...

This ultra-simple sauce is incredibly flavorful thanks to high-quality San Marzano tomatoes. Slideshow: Easy Pizza Re...

For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty...

When topping pies like this Margherita, less is more, especially with sauce.Slideshow: More Great Pizza Recipes