There's one dish that consistently brings joy to our dinner table and peace of mind to my meal planning session: my one-pan ...

A minimalist blend of butter, miso and Parmesan, the sauce emulsifies to coat each pasta strand with silky, umami richness.

This keeps the pasta from getting mushy as it sits in the dressing. Step 2: Make the dressing. Whisk together the vinegar, ...

Add the dried peppers and cook until fragrant and crisp, 1 to 2 minutes. Transfer to a paper-towel-lined plate. Bring a large pot of well-salted water to a boil. Drop in the pasta and cook until ...

Roast for 20 minutes. To make the pasta sauce, drain the cashew nuts, then put the cashews, red pepper, sundried tomatoes, garlic cloves, remaining mixed Italian herbs, the hot water, soya cream ...

then add shredded store-bought rotisserie chicken and spoon it into sweet red bell peppers. A panko-mozzarella topping turns irresistibly gooey and golden in the oven. Boil ditalini pasta in a ...

This is where I encountered the small stuffed pepper that inspired today’s pasta recipe. They’re a little bit bigger than a gumball; olive green or deep red, but wrinkly and a little stodgy.