A large Marks and Spencer can hold everything from furniture to fresh groceries, but one thing you might not expect to find inside is a pasta restaurant. However, that’s exactly what you’ll see if you walk up to the big M&S on High Street Kensington. A short trip through theRead More →

Ever since the very first trip to Italy in 2020, I’ve been addicted to recreating as closely as possible some of the Italian dishes we ate on our vacation. My favorite Roman pasta dish is carbonara. In total, there are four pasta dishes that are Roman staples. Pasta all’Amatriciana isRead More →

welcome to Cover wars, a monthly taste test of dehydrated hiking meals. We’ve surveyed the market, sampling both big corporate brands and small, artisanal operations in our search for the best. While we certainly take note of caloric value, food weight, and the use of unhealthy colorants and stabilizers, thisRead More →

Chef’s Notes Cacio is an Italian word for sheep’s cheese, and it’s a variation on cacio e pepe pasta (literally “pasta with cheese and pepper”), which was one of the cheap but extremely satisfying dinners I made a lot when I was in college. The roasted nuts add crunch, whichRead More →

Food Network star Giada De Laurentiis’ Cheesy Baked Rigatoni with Sausage includes chopped sausage, whole milk ricotta cheese and broccoli. It’s a delicious, well-balanced casserole that even picky eaters will appreciate. Food Network Star Giada De Laurentiis | Slaven Vlasic/Getty Images for NYCWFF Hearty Rigatoni and Sausage Casserole from DeRead More →

Pork sausage and mushroom stew This is a hearty and rich pasta dish which uses half-decent supermarket pork sausages (or a butcher’s) as protein. Remove the meat from the sausages (nothing pink, mind you), crumble it and fry it in a little olive oil until browned. Add sliced ​​Portobello mushroomsRead More →

Planning a delicious and romantic evening doesn’t have to take you farther than your own kitchen. You don’t have to be an accomplished chef to set the table for romance, but you can take inspiration from simple, quality Italian dishes to celebrate the connection between food and love. As theseRead More →

HHow is your relationship with your blender? Is it in the cabinet hidden behind the waffle maker? If so, it might be time to remove it again and reconnect. The appliance, which was the hot new gadget in home kitchens in the 1930s, is a reliable old standby that canRead More →

A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a great example of this lesson is sopa seca, which translates to “dry soup” from Spanish. This Mexican dish typicallyRead More →

A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a great example of this lesson is sopa seca, which translates to “dry soup” in Spanish. This Mexican dish usuallyRead More →

Here’s another shortcut that has sparked a lot of discussion about the best way to cook pasta. To do it the traditional Italian way, Eataly indicates to first boil cold tap water, add salt and finally discard the pasta. Indeed, if you wait for 4 to 5 liters of waterRead More →

A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a great example of this lesson is sopa seca, which translates to “dry soup” in Spanish. This Mexican dish usuallyRead More →

A great way to add flavor to a pasta dish is to toast the noodles in oil, which brings out nutty notes that add complexity to the end result. And a good example of this lesson is sopa seca, which translates to “dry soup” from Spanish. This Mexican dish usuallyRead More →

One of my most treasured home decor items is my instant noodle rack, its contents displayed exactly as you would see in a convenience store. It takes up an entire section of my library and always contains at least four to five different instant noodles, from spicy Korean ramyun toRead More →

CHICAGO — Slowed down in recent years by keto and low-carb diets, pasta is making a comeback. While spirals, elbows and spaghetti made from durum wheat (semolina) comforted many in the early months of the pandemic, it’s the new formulations that are fueling innovation in chilled and frozen ready meals.Read More →