Josh Reisner's mapo tofu ramen is a beautiful marriage of mapo tofu, the spicy tongue-numbing Sichuan dish, and Japanese ramen. It calls for chicken and tofu; use just tofu if you want to create a vegetarian version. Make sure to have chile oil on hand for the finishing touch.
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After visiting New York City's top ramen spots (including Ippudo NY, Sapporo and Momofuku Noodle Bar), Grace Parisi created her dream ramen with a pork-and-chicken-based broth that gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce).
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Sometimes a ramen fix is just the right thing, and this quick and easy version from Food & Wine's Justin Chapple hits the spot. The addition of white miso and runny eggs are key to making it feel more special than standard chicken noodle soup.
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This creamy, savory one-pot pasta dish comes together without the need to boil the pasta separately. Savory sautéed mushrooms and gently sweet leeks combine with cream, lemon, and white wine to create a rich sauce.
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For a weeknight when speed is key, whip up this one-pot pasta. It’s inspired by Greek ingredients like whole cherry tomatoes, briny olives, salty feta cheese, and fresh mint and oregano, and makes a satisfying meal for a summer evening with very little effort. Cooking the dry pasta in the dead-simple sauce delivers a one-pot dinner with tender noodles infused with tomato flavor—and with no chopping or slicing required, it’s perfect for tossing together at a vacation rental where sharp knives are nowhere to be found. Drained jarred kalamata olives will work, but we love raiding the olive bar at Whole Foods or Fresh Market for the best selection.
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This quick and spicy tomato and peperoncini pasta dish with bits of caramelized spaghetti is finished with rich, buttery olive oil.
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This simple lemon orzo chicken dinner is one of Nigella Lawson's favorite meals to cook at home.
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In 1980, pesto was basically unknown," Recalls Johanne Killeen, a member of the very first class of Best New Chefs back in 1988. "The summer before we opened, we contracted a farmer in Little Compton to grow a field of basil for us. That's how obscure it was—we had to make a special arrangement for pesto." In this classic recipe, Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch
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Flat-leaf Italian parsley is best in this simple pasta preparation. But if there is only curly parsley available at the store, don’t hesitate to substitute it for the flat-leaf version.
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A few smart swaps transform your favorite creamy spring pasta into a vegan-friendly sensation. Umami-rich nutrional yeast shoulders the duties of Parmesan, while buttery macadamia nut milk stands in for heavy cream. Check the label closely when shopping to ensure the macadamia nut milk is unsweetened.
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This rich, creamy pasta gets a generous layer of garlicky, cheesy breadcrumbs to take it over the top.
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A no-cook sauce and just five ingredients means this pasta comes together in just 15 minutes.
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