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Rigatoni With Fried Zucchini - 08/26/2010
Rigatoni tossed with caramelized zucchini and grated Parmesan cheese.
Spaghetti is coated with a pesto of fresh asparagus and the aromatic flavor of garlic scapes.
Lemon Jasmine Rice - 07/07/2010
A fragrant and simple-to-make side dish for fish.
Couscous Carnevale - 06/17/2010
Faintly sweet, satisfying and colorful, this couscous salad comes from the kitchen of a great New Orleans home cook. A perfect hot weather recipe.
Chili Mac - 04/08/2010
From Cook's Country Best Potluck Recipes by the Editors at America's Test Kitchen.
Tabbouleh - 03/25/2010
A cracked wheat, parsley and chopped vegetable salad. Big flavor and very satisfying.
Cavatelli with Creamy Sheep Cheese Sauce - 02/18/2010
An easy and rich pasta dish that combines fresh pasta with a creamy sheep's milk cheese sauce.
Farfalle With Mixed Mushrooms - 02/11/2010
Use a variety of fresh mushrooms for added flavor.
Fried Penne - 01/06/2010
From The Silver Spoon Pasta, a way to cook pasta as if it were risotto.
Penne Arrabbiata - 01/06/2010
From The Silver Spoon Pasta, a much-loved Italian classic spicy tomato sauce.
Spaghetti con Vongole - 12/17/2009
A classic pasta made with fresh clams, garlic and a bit of heat.
Lagane e Ceci - 11/05/2009
From The Southern Italian Table, by Arthur Schwartz.
Toasted Barley-Onion Pilaf - 04/30/2009
A great make-ahead side dish that is wonderful with lamb or poultry. Toasting the barley gives it a nutty taste and the onion almost disappears. But it's not quick to make: like many grains it takes about an hour to cook.
What's In Season: Tomatoes In Winter - 02/26/2009
You can still enjoy the bright taste of tomatoes during the cold weather.
What's Fabulous: Bottarga - 01/22/2009
Even in New York, bottarga is hard to find. But its salty, bitter flavor is worth the search.
Spaghetti with Bottarga - 01/22/2009
Bottarga is pressed fish roe which when grated adds an intense, salty flavor to a simple pasta.
Special Feature: Cooking on a Budget - 12/16/2008
Looking to save on food costs … but you still want to eat well? The City Cook can help with advice, recipes, tips for setting up a basic kitchen, and smart places to buy ingredients.
Fall Cooking: Pilafs - 09/25/2008
A perfect pantry meal for city cooks.
Barbara Kafka's Microwave Shrimp Risotto - 04/17/2008
The award-winning author of Microwave Gourmet shares a simple version of her perfect method for making risotto in a microwave oven.
Fusilli With Three Cheeses - 01/24/2008
Fusilli ai Tre Formaggi is a hearty and flavorful classic pasta casserole from Mary Ann Esposito's latest cookbook, Ciao Italia Slow and Easy.
What's in Season: Winter Pasta - 01/24/2008
Pasta is one of our most versatile ingredients, particularly for cold weather eating.
Pasta With Spicy Roasted Tomatoes - 10/01/2007
Wonderful with the best of summer local cherry tomatoes or height of winter ones. Pre-roasting the tomatoes intensifies the flavors, making a perfect pasta sauce. Garlic and red peppers add spice.
September Cooking - 09/06/2007
Local ingredients are never better than in the month of September. Celebrate the best food of the year with easy weekday dinners and meals for friends on weekends.
Making Ravioli - 08/30/2007
Buy readymade sheets of ravioli dough from Cassinelli in Astoria or else make your own. Then add your favorite filling and set up the production line. It's a bit of trouble but the results are so worth it.
Aragosta alla Diavola - 08/09/2007
Lobster, a spicy tomato sauce and spaghetti combine to make this classic Italian seafood dish.
Simple Tomato Sauce - 05/24/2007
This simple tomato sauce may cook in less than 20 minutes but it's still full of robust flavor. Using San Marzano canned tomatoes makes a difference.
Farro - 05/03/2007
A chewy grain that's been used in Italian cuisine for centuries, farro is a versatile choice for salads, soups and risottos.
Cookbook Review: "On Top of Spaghetti" - 04/09/2007
A winning new all-pasta cookbook by Johanne Killeen and George Germon, chefs and owners of the legendary Al Forno Restaurant, in Providence, R.I.
What's Fabulous: Red Rice - 03/16/2007
Rice comes in many colors, textures, and flavors. Bhutanese red rice is a beautiful and flavorful choice for pilafs, risottos and farcis.
Couscous with Tomato, Chickpeas and Pine Nuts - 02/22/2007
Unlike many grains, couscous doesn't take an hour to cook. Then again, it's really not a grain but a semolina pasta originally from North Africa.
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