Pasta

The umami-packed pasta you'll be making all season long.

Yes, you can use the pre-cut squash.

Cut steak into cubes and suddenly it transforms into a quick-cooking protein.

Canned purée delivers rich body and deep flavor, without the nonna-level cook time.

All the comfort, none of the layering.

A feel-good, even-easier spin on stuffed shells.

Shredded rotisserie chicken for ease, tangy Buffalo sauce, and a whole lot of cheese.

Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.

Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.

Chicken salad, pasta salad, and Caesar salad, all in one.

A reader favorite for almost 50 years, zhuzhed up for today’s cooks.

Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.

Pasta sauce tastes better on the grill.

The popular dish gets a summery upgrade.

This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.

Not stuffed shells. But not not stuffed shells either.

Crispy, Parmesan-crusted cutlets make this spring dish sing.

All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.

Cooking down radicchio with vinegar and sugar until jammy is an eye-opening approach that reveals a world of options beyond salad.

Rich and funky black bean garlic sauce, a pantry favorite in Chinese cuisine, provides depth and flavor to this weeknight riff on ragù Bolognese.