'spaghetti' on Serious Eats

Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'

Spaghetti in marinara sauce is not the first meal that comes to mind when I think of Roy Choi. Where does Italian food fit into his Korean-Mexican-American cuisine, and why is it featured in his new cookbook, L.A. Son? Marinara was one of the first dishes Choi mastered once he recovered from his gambling stint in the 1990s—and his sauce certainly has his own flair. More

Lemon-Avocado Spaghetti With Shrimp From 'Pasta Modern'

Francine Segan calls the avocado sauce in this dish from her new cookbook, Pasta Modern, a healthy alternative to dairy-based cream sauces, but it hardly tastes like bland diet food. The buttery fruit gets a quick buzz in a blender with plenty of lemon juice, turning velvety thick. It melts into the hot, white wine-scented pasta, adding a flavorful coating to the red onion, and shrimp. A dusting of lemon zest enlivens the dish, making the spaghetti impossible to put down. More

Flying Sea Urchin Pasta with Fish Roe and Chives from 'The Catch'

I had my first bite of raw fish sushi in high school, but it wasn't until a couple of years ago that I finally persuaded myself to try uni. The delightfully pure saltiness of the roe was a surprise; its subtle, oceany richness captivated me, and I've been eating it at sushi joints ever since. Until this week, however, I had never brought some home to cook with myself. More

Social Circle Macaroni Pie from 'Mastering the Art of Southern Cooking'

The name "macaroni pie" is confusing on multiple fronts. This recipe, from Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking is neither a pie nor made from macaroni. It also obscures the fact that the dish in question is actually just custard-style macaroni and cheese. But this old-school title is also a reminder of the history of the dish. More

Ina Garten's Turkey, Sausage, and Prosciutto Meatballs

It's tough to go wrong with spaghetti and meatballs, but I'm always up for a variation. This recipe from Ina Garten eschews the common beef for turkey instead. But while that's usually a terrible idea (because the way to go wrong with meatballs is to make them tough and dry), she keeps them interesting (and juicy) by adding in Italian sausage and finely chopped prosciutto. More

Grilled Spaghetti and Meatballs

There's something so... cowboy about cooking spaghetti over an open flame. Fortunately, it's tasty, too. [Photograph: Jennifer Olvera] Note: This recipe calls for a disposable grill pan—the kind of perforated pan designed to fit over your grill to allow you... More

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