Some of my favorite bowls of pasta in New York come from a restaurant called Franny's, even though they're more famous for their pizzas. All of the pastas have a wonderful simplicity and this marvelous richness that eludes me. Last... More

The most important thing to remember when making this recipe is low, gentle, barely flickering heat. This is not a "hot" bean salad, it's a warm one, and delicate heat preserves the flavor of its ingredients. Quality herbs and olive... More

As a devoted user of How To Cook Everything, I’m always interested in bloggers’ strong opinions about Mark Bittman. I haven’t run into any anti-Bittman animus in a while, but every once in a while someone really lets him have... More

Alright. It's my belief that you can't have a football party—and especially not a Super Bowl party—without a seven-layer bean dip. This dip doesn't mess around, so use extra-thick tortilla chips or Fritos for dipping.... More

That cheeky title could come from no one else but Jamie Oliver—too bad he buried the recipe. His new cookbook, Cook with Jamie, is stocked full of great looking recipes, a few of which we’ve already tried for this column.... More