Pastas And Grains

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Italian Seafood-Salad Pasta Salad With Vietnamese Noodles

Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss. More

Blistered Tomato Pasta Salad With Basil

Pasta salad with raw tomatoes and basil is a common summertime dish. Here we give it a thoughtful upgrade by cooking the tomatoes just until bursting, so that they release their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a new summertime must. More

Farinata (Italian Chickpea Pancake)

The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy to make at home. Here's how. More

Testaroli (Tuscan Pancake Pasta) With Pesto

Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with pesto sauce. Here's how to make them at home. More

Singapore Noodles

It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner. More

Smooth and Creamy Polenta

There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate and cook. More

Basic Mexican Tamale Dough

This master dough recipe for Mexican tamales starts with either fresh masa (the nixtamalized corn dough used to make tamales and tortillas) from a tortilleria or masa harina (nixtamailzed corn flour that's reconstituted with water or stock). Then lard, baking powder, and chicken stock are beaten into it to create a light, tender, and flavorful tamale that can be stuffed with your favorite filling, like green chili and pork, rajas and queso, or red chili with chicken. More

Ricotta Gnocchi With Asparagus and Prosciutto

Fresh ricotta gnocchi may be the fastest fresh-pasta recipe I know. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on the spot. More

Squid Ink Fresh Pasta

Aromatic squid ink is used to color this classic fresh egg pasta and give it a silky black hue. But while it may smell strong, the resulting noodles are relatively neutral in flavor. It's traditional to pair them with seafood, but they'll taste good with any sauce or added ingredients that play well with a subtle hint of brininess. More

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