The engineers are in the kitchen, again.
Sometimes, you just need a little more pasta: Pair it with garlicky spinach or feta and tomatoes.
Major Food Group is selling marinara, tomato-basil and arrabbiata that are good on their own with pasta, or doctored up to taste.
Having long found inspiration in the kitchen, the designer shares a recipe for uni spaghetti that he perfected after a trip to Sardinia.
A versatile pantry staple in many cuisines, dried seaweed can lend a quiet savoriness to dishes, like this simple asparagus rigatoni.
Sometimes, indulging a whim results in the finest of dinners. For David Tanis, that means a luxurious baked pasta and cookies for dessert.
This vegan take on hearty tomato sauce tastes as rich as the original and satisfies comfort-food cravings.
It may come as no surprise: The list includes a lot of low-effort pasta, rice, eggs, toast — and anchovies.
With just a little effort, this no-waste creamy leek pasta delivers a ton of texture and flavor.
So much of 2020 was about starting from staples, but Yotam Ottolenghi hopes we can keep those cooking lessons in the new year.
Spotify has its end-of-year lists, and NYT Cooking has one, too: Reporters and editors shared their go-to recipes.
If you’ve got time on your hands, these recipes are a joy to make.
For over 20 years, Beatrice Tosti di Valminuta and her husband, Julio Pena, have turned diners into devotees at their trattoria, Il Posto Accanto.
In stew, in pasta or in a bright, vegetarian loaf, there’s much to be done with this trusty legume, David Tanis writes.
Murray’s Cheese now ships its rich casserole across the country. It’s reopening a cafe in Greenwich Village, too.
A decades-long fascination with the much-loved Sichuan dish inspires research — and eventually a little experimentation.
The e-commerce giant had struggled to gain a foothold in a society that prefers to shop in person, with cash, but now Italians are hooked on online shopping.
A perfect transition into fall, this cozy dish is full of greens, and walks the line between rich and light.
You have to make Melissa Clark’s creamy recipe, full of fresh corn and bright basil.
There’s a new gluten-free pasta on the block: Fava beans power this fusilli from Explore Cuisine.
As we continue to eat mostly at home, these storied designers offer some late-summer culinary inspiration.
Who knows what the rest of 2020 will bring, but at least you’ll have quality pasta sauce to enjoy just like Nonna used to make.
A beloved dish from Yotam Ottolenghi’s father inspired this one-pan spaghetti dinner.
Working out of her California kitchen, Sonoko Sakai pays homage to Japanese culinary traditions through recipes, food activism and intimate classes.
Skye McAlpine has made a name for herself serving bountiful meals to large groups of friends. During lockdown, she’s discovered the joy of cooking for just one or two.
Sweet peppers are cooked down with whole garlic cloves in this vegetable-rich pasta.
For generations, Caffé Dante served aperitivi to Manhattanites at its sought-after sidewalk tables. Now, the reimagined version is offering Negronis to go.
Anchovy crostini, tuna-stuffed peppers, canned clam pasta: Eat them separately, or, do as David Tanis does, and make them a whole meal.
This simple weeknight dish gets its bold flavor and texture from garlic- and anchovy-infused bread crumbs.
A producer of orecchiette and paccheri is using the potentially clean energy source in a trial.
Crisp on the outside, chewy on the inside, these little shelf-stable dumplings are easily dressed up or down.
You don’t have to boil noodles or make a roux for this super easy version of the classic comfort food.
The “Salt Fat Acid Heat” authorhas long gathered people around a table.But what will happen when the festivities move to that sometimes-terrible place, the internet?
These recipes come together in the time it takes for the noodles to cook.