Pasta

Recipe: White Lasagna By Melissa Clark Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas,…

Pasta carbonara is the Roman’s answer to comfort food. It’s composed of a humble trio of ingredients — eggs, cheese and noodles — which, with the elemental magic of heat and water, alchemize to create a glistening bowl of pasta that’s as…

Imagine going for a leisurely hike and stumbling upon mounds of pasta in the woods. It seems highly unlikely, unless you were recently walking near the river basin in Old Bridge, New Jersey, where…

While food trends come and go, there's one food that never goes out of style and that food is pasta, my friends! With the cost of food on the rise, you'll find that pasta remains a pretty inexpensive ingredient any time of year.Something…

Christine McGuinness has today revealed she has never tasted a tomato in an eye-opening Q&A with the Daily Mail's Good Health. The model and TV star confessed to living on pasta, pizza, potatoes, toast and bagels.The 35-year-old, who…

There’s nothing like a hearty — and often cheesy – pasta bake to help warm up your insides as the weather turns cooler.We take a look at some quirky recipes —and some traditional favourites — that you need to try at least once.Hawaiian…

Sometimes you just need some vodka pasta sauce – especially when you’ve been grounded for trying to charter a helicopter on your dad’s credit card.When Sofia Coppola’s 16-year-old daughter, Romy Mars, set the internet alight last month…

Spring cleaning is a refreshing and cathartic ritual, and the kitchen is a great place to begin. Clean out the refrigerator, toss any items with long-past use-by dates, and refresh those old spices parked in a drawer. As you fill your trash…

You won't want to miss this one.Bring a pot of salted water (about 3 tbsp kosher salt) to a boil.Dice the onion and heat 1 tbsp of butter and the olive oil until melted and beginning to bubble. Add the onions and sauté gently until…

By Mark Bittman, The New York Times Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the…