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How to Color Fresh Pasta

Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. Here's how to make fresh pasta in a rainbow of colors. More

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

Normally I'm all about innovation and deep digging and hardcore testing here at The Food Lab. But this time I'm starting with a dish so iconic, so incredible, so damn-near-flawless in its original form that the best I can possibly hope to do is tweak it just a bit to suit my very particular personal tastes. I'm talking about the ricotta gnudi at The Spotted Pig, April Bloomfield's West Village gastropub. Thin, thin pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is that my favorite dish isn't even that hard to make. More

How to Make Gorditas With Masa

Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats. More

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

These days, there aren't too many vegetables in the world that I haven't made into a smooth, creamy soup, and there are even fewer that I've not loved, but my experience has taught me something: the first time I learned how to make a creamy chanterelle soup at my first real restaurant job wasn't really just a recipe for chanterelle soup. It was a blueprint for making any creamy vegetable soup. You just need to break it down into its individual steps and figure out how to universalize them. Here's how it's done. More

How to Make No-Cook Freezer Jam

With freezer jam you get to preserve the bounty of summer without the fuss, heat, equipment, and time that canned jams require. All you need is ripe fruit, sugar (or another sweetener), pectin, and about 15 minutes of easy kitchen time. Before you know it, you'll be proudly scooping up homemade jam for toast, smoothies, yogurt, or just straight into your mouth. More

How to Make Spätzle

It's easy enough to make spätzle with a spätzle-maker, but why not skip the gadgetry and cut your spätzle by hand, the old-fashioned way? Take a look at the slideshow and recipe to see how to make this rustic dumpling-like pasta. More

How to Make Potato Gnocchi

Though the whole process of making potato gnocchi from scratch may sound a little daunting, once you get rolling, it's really not hard and is actually kind of fun. Check out the slideshow tutorial to see how easy it is to make light, tender, and delicious homemade gnocchi. And then take a look at a few suggestions for simple sauces to go with them. More

How to Make Onigiri

If fine sushi-making is a culinary art form, you could think of onigiri as culinary arts 'n' crafts. More humble and practical than sushi, and with a lot of potential for cuteness, onigiri is, not surprisingly, a mainstay of the Japanese bento box and a popular quick meal. More

How to Carve a Pumpkin like a Pro

Yesterday we brought you the basic guide to pumpkin carving. Ain't no shame in tracing the classic triangle eyes and snaggly-tooth mouth. But if you're looking for a more advanced, knock-your-neighbors'-socks-off-o'-lantern, here is a step-by-step guide to carving more detailed designs, with examples at the end to inspire you. With some X-acto knives, drawing markers, and your new skills, you'll be able to whittle away at that gourd like a pro. More

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