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The Basics
The Basics: How to Make Shrimp Pasta
Zesty with parsley and lemon.
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Feature
When Pasta Met Sauce
A guide to which sauces go best with which noodles.
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Nagging Question
Should You Put Oil in Pasta Water?
Only if you want slimy spaghetti. (By Michele Foley)
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Nagging Question
How Long Can Dried Pasta Be Stored?
It doesn’t get moldy, so surely it lasts forever. (By Michele Foley)
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Feature
Fashionable Food: Rabbit Sugo with Egg Pasta
Who’s making it and how you can make it yourself. (By Lessley Anderson)
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Feature
Whole-Wheat Pasta Taste Test
Healthy sacrifice or tasty alternative? (By Michele Foley and Roxanne Webber)
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Supertaster
Microwave Pasta Sauce Face-Off
This week’s mission: Ragú and Bertolli bagged pasta sauces go head to head. (By James Norton)
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The Ten
10 Things to Cook for One
A bowl of cereal is not dinner. (By Roxanne Webber)
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Entertaining
Cooking with Winter Ingredients
The cold-weather produce you should cook with now.
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Feature
Cooking with Spring Ingredients
Eating and drinking with the best of this season’s produce.
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Entertaining
Cooking with Summer Ingredients
Recipes featuring the best warm-weather ingredients.
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The Basics
The Basics: How to Make Lasagne
The tried-and-true recipe you’ll hang onto forever.
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The Basics
The Basics: How to Make Garlicky Spaghetti
Supereasy aglio e olio.
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The Basics
The Basics: How to Make Shrimp Scampi
A fancy old-school classic.
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The Basics
The Basics: How to Make Noodles with Tofu and Peanut Sauce
A quick Asian dinner.
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