Lentils and pasta are a traditional pairing in Italian cooking, and most of the regions in the southern part of the boot enjoy pasta con lenticchie in some form, usually in soups. In this dish, which I was served in Basilicata, the lentils were cooked with other vegetables into a sauce that served as a delicious dressing for rigatoni. It was excellent that way. This sauce seems to me even more delightful as a dressing for whole-wheat or barley pasta.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.