Alex Lau
Agnolotti is one of our favorite pasta shapes because the little pockets catch the sauce; try a variation with a simple ricotta filling and marinara sauce instead. Here are step-by-step instructions on how to make agnolotti.
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
A garlicky pistachio topping takes this sunny summer pasta from good to great.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
The summer salad stalwart gets a makeover.
Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This little squash loves big-flavor toppings.
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.