Japanese egg crepe “noodles” fall somewhere on the spectrum between obvious kitchen hack and total revelation. They’re basically super-thin omelets coo…
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Ridiculously easy, ridiculously good. Makes: About 1 dozenTime: 30 to 40 minutes Ingredients 8 tablespoons (1 stick) butter, plus a little more for gre…
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically f…
Bean sprouts take well to frying. Here they are lightly coated with a batter and gently stirred in hot oil. If some stick together, fine; if not, that’…
These pancakes make an excellent fall breakfast. The pumpkin makes them especially tender and moist. Makes: 4 servingsTime: 20 to 30 minutes Ingredient…
I use regular brown lentils here, but you can use red lentils, which cook faster, or the more traditional split pigeon peas known as tavoor dal (availa…
There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. (Ostensibly a sauce invented and made by prosti…
I’ve made suggestions for which type of cabbage to use in which recipes, but you should feel free to substitute. No matter what kind of cabbage you buy…
Makes: 4 to 6 servingsTime: 1 hour Ingredients 5 cups 1-inch cubes pumpkin flesh 6 tablespoons butter or olive oil 1 large or 2 medium onions, diced 1 …
I love filled pasta, but I rarely have the time or energy to make it. So, when I became enamored of pasta con zucca—a ravioli-like affair stuffed with …
Makes: 4 servingsTime: 30 minutes Ingredients 2 tablespoons good-quality vegetable oil One pork tenderloin (1 to 1 ¼ pounds) Salt and pepper 2 tablespo…