Weeknight Dinner
Chef Vic Casanova flavors house-made pasta with cocoa to serve with his luscious pork ragù. The inspiration: tra...
These crispy bread crumbs, flavored with anchovies, garlic, parsley and lemon, are a terrific way to showcase delicio...
This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...
High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...
Mario Carbone deconstructs the beloved Italian American dish, baked ziti. He mixes the pasta with a rich, creamy sauc...
Chef Mario Carbone’s lamb sausage ragù is a little sweet and tangy, with golden raisins and white wine vinegar. ...
Pugliese peasants used to make pasta from burned wheat. Now, chefs are toasting flour to give pasta a rich, nutty fla...
Top Chef finalist Sarah Grueneberg toasts bread crumbs in olive oil until crispy to sprinkle over pasta dishes, like ...
Farro is an ancient type of wheat that gives pasta a firm bite and sweet, grainy flavor. Chefs Steve Samson and Zach ...
Jenn Louis (an F&W Best New Chef 2012) found these intense beet gnocchi in northwestern Italy. They are sweet and...
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