Should You Put Oil in Pasta Water?

Only if you want slimy spaghetti.

It's Not Fat, It's Big-Boned

In honor of its 50th year, Bon Appétit muscles in with a heavy tome.

Winter 2008 Gift Guide

There’s never been a better time to give.

Video

How to Make Fresh Pasta

It isn’t intimidating.

I haven’t actually tried it yet, but have you seen the rolling pins that are specially made for ravioli? I first read about them in the book "Lost Ravioli Recipes of Hoboken" and then I saw Mario using one on his show....

Don’t know how often you end up with extra pasta dough for ravioli, but for a great read concerning these little tasty guys, try "The Lost Ravioli Recipies of Hoboken" which is chock full of ideas and tips. PS – I...

the Lost Ravioli Recipes of Hoboken and I’ve emailed back and forth with her a little and rolling out the dough totally by hand is not as simple as you think. Making dough is easy. Consistency of thickness is not at all...

Hello! Does anyone have a great recipe for a ravioli made from wonton wrappers? I made a kick ass mushroom ravioli this way last year and I lost the recipe!! I think it may have been Giada’s recipe, but I am making it as...

One of my favorite restaurants serves lobster ravioli in a cream truffle sauce. I don’t know their recipe, but this looks like a winner; http://www.cooks.com/rec/view/0,1835,149168-230193,00.html I might have to try it...

I assume it’s a chicken egg because the appetizer at Prezza is larger than those smaller ones made with quail eggs. It’s actually just one over-sized ravioli as a serving. FWIW, I’ve had this recipe bookmarked...

I had a good amount of store-bought egg roll wrappers left from the other night, and wanted to use them, but I don’t like ravioli made with them or wonton wrappers, so had to come up with something else. I ended up mixing up...

Ooh, I REALLY like this esp. the zest. I once made a gorgonzola cream sauce to put with DiPalos butternut squash ravioli. Just too rich. I thought both the pasta AND the sauce lost because of it.

Lamb’s quarters has a much milder taste -too mild to be used as an herb for flavor. I like to use lamb’s quarters leaves in the spring in recipes that call for spinach – gnocchi, ravioli, soufles and timbales...

This is adapted from a long-lost Mario Batali recipe: I chop up the chard in small strips and chop some shallots to go along with it, then saute in olive oil with red pepper flakes. Spray a baking pan with cooking spray, sprinkle...

didn’t use any butter-maybe a little wine. I lost her exact recipe but found this one and it is very close. Of course we double and triple it. 1/4 cup olive oil 4 cups flour 6