Whenever I decide to cook straight from the pantry, one of two things usually results: pasta or beans.No matter how fetchingly the other
1. Ricotta Pasta BakeThis recipe from Ali Slagle is a lighter, brighter answer to stuffed shells, and much faster to make, too. Serve
Hi, all! Genevieve here, filling in for Emily Weinstein and realizing that almost exactly a year ago, I wrote about how pasta was
Good morning. “Roti is one of the world’s most ubiquitous and shape-shifting foods,” Priya Krishna writes in The New York Times this week,
At this point, we’re guessing you have a regular rotation of pantry pastas that you turn to when you’re tired, stressed and need
A quick pasta for those who can’t quit corn (and a chocolate-chocolate birthday cake for everyone)By The New York Times CookingMelissa Clark’s new