Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Fresh tomato pasta is hardly a new invention: there are countless ...

Pasta cacio e uova, or cas' e ova in Neapolitan dialect, is a simple Campanian dish that can be most easily summarized as ...

Cozy up with a bowl of pasta to warm you up this winter! From cozy bakes to quick bowls, these recipes show off the tasty ...

It’s the peak of tomato season, and if you have a friend who brings you homegrown tomatoes, lucky you. Otherwise, there are very good tomatoes in the stores right now and, of course, farmers markets ...

Confit is a French technique to preserve food by slowly cooking it in fat. While this method works particularly well for poultry, most famously for duck, it isn’t just for that — you can also preserve ...

If salsa verde is your jam, you'll love this creamy green spaghetti. Simply char poblano peppers and garlic in the broiler, ...

Marcella Hazan's ragù alla Bolognese is what love tastes like. A long-simmered symphony of vegetables, ground meat, oil, butter, tomatoes, milk, wine, and nutmeg, this is the Sunday sauce of dreams.

These fresh tomato recipes celebrate the sweet tang of ripe, summertime tomatoes in everything from easy salads to warm ...

If you are tired of bland jarred pasta sauce, a chef-endorsed splash of fish sauce can turn a basic tomato jar into something ...

Get ready for comfort food that vanishes fast. These pasta dinners are perfect for chilly nights and sure to please everyone ...