Linguine with Squash Noodles and Pine Nuts

Ribbons of squash fill in for some of the pasta.

Malloreddus with Pork and Pancetta (Malloreddus kin Purpuzza)

Sardinian pasta with simmered pork, red wine, and tomato sauce.

Soup of Fregula with Baby Clams (Fregula kin Arsellas)

A Sardinian classic with littleneck clams and a touch of saffron.

Winter Greens Lasagne

Layers of kale, chard, ricotta, and crème fraîche make for an impressive and irresistible lasagne.

Wild Mushroom Risotto

Risotto is always a great starch to go with any main course or can be served by itself as an entrée.

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s...

Italian Ice Cream Trance State

This week’s mission: fake fancy mac ’n' cheese, and real fancy gelato.

Why Does Nose Grease Tame Beer Foam?

Frat boy finger lore demystified.

Shelf-Stable Chicken in Kool-Aid Sauce

This week’s mission: low-cal, assemble-it-yourself convenience food and wannabe Italian dinners.

The Basics: How to Make Garlicky Spaghetti

Supereasy aglio e olio.

Items You Will Never Need

If only there were a battery-powered column reader to do this for you.

Beyond Uncle Ben's

A rice primer.

Sort of Convenient

Nancy Silverton does quick her way.

Good Luck with That

May you live a long, healthy, prosperous, loving life.

Barley with Winter Greens Pesto

Chewy grains coated in an earthy vegan pesto sauce.