I realize barbecue spaghetti sounds wrong. The authentic pasta lover in me scoffs at the heavy-handed sauce, while my barbecue side can't deal with the meat playing second fiddle to noodles. But while it may be "mutant barbecue," as it is called in the caption in this recipe from Mike Mills's Peace, Love, & Barbecue, that doesn't mean it isn't good. More

Pesto is not just for summertime anymore. Try this version with broccoli and walnuts, and you'll wonder why you've suffered so many pesto-less winters in the past. Do you make a crazy-ass pesto from winter vegetables? Please share your secrets in the comments! More

Yesterday, Boston correspondent Liz Bomze wrote about chef Barbara Lynch's sauce Bolognese, which she serves at No. 9 Park and her other Boston restaurants. I stupidly wrote in the comments that you could email me and I'd send you the recipe when I should've just outright shared the recipe with all of you right here in the first place. More

A simple, stunning way to dress up tortellini with just a quick whisk of olive oil, a smashed garlic clove, smoked paprika, thick Greek yogurt, and torn mint leaves. Light, simple, yet smoky and creamy. And unlike anything I could think of myself. More

It initially seemed so strange. Sure, pesto and pasta obviously pair well together, but what about those potatoes? How can this dish be anything other than a heavy, gluey, starch-filled mess? Turns out that all that starch from the potatoes helps to lovingly coat the pasta, making each bite oddly creamy and rich. More

So far this week we've been featuring the winning recipes from Bobby Flay's Throwdown!, but judging by the caliber of Bobby Flay and his formidable competitors I had a feeling that the losing recipes were worth a try as well. To test my theory I opted to try Bobby Flay's version of Spaghetti and Meatballs, a lighter take on this Italian-American staple that ended up losing out to Mike Maroni's grandma's meatballs. More

Since Fettucini Alfredo, and probably long before it, most of us have experienced an occasional craving for noodles with creamy sauce. I try to avoid pasta dishes calling for actual cream—even the original "Alfredo" sauce was achieved with pasta starch, butter, and Parmesan before the cheater's use of cream came into more widespread use. But this recipe passes the creamy-but-creamless test with flying colors. More

Pasta and grapes may sound like a strange combination, but the flavors here are delicious together: the savory sausage, sweet grapes, sage, and a touch of vinegar make for a dish that's quite rich and complex. Note: Use small and... More

Easy to make and blessedly light, the sauce is a hearty, veggie-packed weeknight alternative to meat-heavy ragus. The flavor deepens after a few nights in the fridge, and a sprinkling of parmesan gives it even more depth, plus a pleasing cheesiness. More

This classic dish, Coq au Riesling, is a chicken stew with mostly the same components as Coq au Vin—except the vin in the recipe is not red, but a fresh, mineral-rich Riesling. The dish comes from Alsace, a region influenced by both French and German cuisines. I love this dish because it's lighter than traditional Coq au Vin, but still heavy enough to be considered comfort food. More