I rarely use extra-large eggs in cooking but I use them in pasta dough. Why? Because when you mix 3 extra-large eggs with enough flour to...

A salad of marinated tomatoes and arugula makes a fast pasta sauce that appeals to appetites diminished by heat. I don’t even warm the pa...

In fertile Puglia, the “heel” of Italy’s boot, no scrap of land lies bare if it can possibly nourish an artichoke plant or a few tomatoes...

Visiting Sicily in late April, at the height of the season for artichokes and fava beans, my husband, Doug, and I encountered frittella a...

A sprig or two of fresh mint in the pot gives braised fava beans a bright, herbal flavor. After tossing the sauce with pasta, I grate in ...

This is a luscious and simple sauce, definitely one of my everyday favorites. The cream softens the edges of the tomato sauce without mak...

Because chopped basil oxidizes so quickly, pesto is best when freshly made. Yes, you can freeze it, but freezing compromises the taste. I...

Ravioli are fun to make at home and less work than lasagne or cannelloni because you dont have to boil the pasta before you fill them. I...

Whole-wheat pasta has a robust, nutty, grainy taste that I like with winter greens and cabbage. The pasta’s texture suffers a little beca...