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• Allegretti, Alain
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• The Minimalist: From Italy, Buckwheat Bathed in Butter

  Pizzoccheri is an old-fashioned winter dish from northern Italy that is meant to pack so many calories into your body that you don’t need to eat again until summer. Read More... Posted Dec 29 2008, 03:05 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pasta, Noodles

• Recipes for Health: Pasta With Roasted Winter Squash and Ricotta Salata

  A pasta dish with a salty, distinctively flavored cheese from Southern Italy. Read More... Posted Dec 18 2008, 09:11 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Pasta, Squash (Vegetable)

• Feed Me: Betting on Mac and Cheese

  Macaroni and cheese with Humboldt Fog, a high-end goat cheese from Northern California, is savory without being acrid, and creamy without being heavy. Read More... Posted Nov 25 2008, 06:22 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Cheese, Pasta

• Restaurants: Away to the South of France

  The best of the food at this restaurant transports a diner to Nice, where Alain Allegretti, the chef and principal owner, was born. Read More... Posted Oct 21 2008, 03:34 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Reviews, Restaurants, Fish and Other Marine Life, Pasta, Ducasse, Alain, Salads, Sauces, Chelsea (NYC), Allegretti, Alain

• Recipes for Health: Pasta with Dried Mushrooms and Tomato Sauce

  This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Read More... Posted Oct 16 2008, 12:11 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Pasta, Mushrooms

• Recipes for Health: A Can of Tomatoes and Simple Pantry Pastas

  Canned tomatoes are essential in a healthy pantry and can be used in pasta dishes that require nothing more than ingredients you can easily keep on hand. Read More... Posted Oct 14 2008, 12:07 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Tomatoes, Pasta, Sauces

• Recipes for Health: Lasagna with Chard, Tomato Sauce and Ricotta

  This savory vegetarian lasagna is easy to put together. Read More... Posted Oct 09 2008, 09:55 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Pasta, Chard (Vegetable)

• Restaurants: The Empire’s New Clothes

  Since L’Impero became Convivio a few months ago, the ratio of can’t-miss to not-quite dishes is more favorable than it used to be. Read More... Posted Sep 30 2008, 04:31 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Reviews, Restaurants, Pasta, Sauces

• Recipes for Health: Say Goodbye to Tuna Casserole

  This week’s dishes contain just enough tuna to get the traditional flavor and some of the health benefits. Today: pasta with tuna and olives. Read More... Posted Sep 29 2008, 01:55 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Pasta, Tuna

• A Good Appetite: Turkish Dumplings, Deconstructed

  Topping pasta with sautéed ground lamb and yogurt is a simple way to replicate an exquisitely wrought Turkish dish. Read More... Posted Sep 26 2008, 02:59 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pasta, Yogurt, Garlic, Lamb, Eggplants, Butter

• Tofu Noodles Get a Lift From Hungry-Girl.com

  Demand for Tofu Shirataki noodles has been growing after Lisa Lillian praised the product on her Hungry Girl Web site and gave it her seal of approval. Read More... Posted Sep 07 2008, 10:54 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Diet and Nutrition, Pasta, Tofu, Sales, Health Foods, Computers and the Internet, Noodles, Lisa Lillien

• The Minimalist: Don’t Let the Lavender Punch You in the Nose

  Lavender is so strong that it can quickly become distasteful, but it really comes into its own when combined with vegetables. Read More... Posted Aug 26 2008, 08:10 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pasta, Vegetables, Herbs, Lavender

• Restaurants: When a Trattoria Goes Avant-Garde

  With the arrival of a new chef, Simone Bonelli, in April 2008, the East Village Italian restaurant Perbacco ascended to a whole new level. Read More... Posted Aug 19 2008, 09:19 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Reviews, Restaurants, East Village (NYC), Pasta, Salads, Bonelli, Simone, Capers

• From a Tuscan Kitchen, Lessons in Simplicity

  Laura Sbrana, whose son Marco Canora is the executive chef and a partner in Hearth, Terroir and Insieme restaurants in New York, runs a cooking school near Pisa. Read More... Posted Aug 12 2008, 08:37 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Pasta, Vegetables, Canora, Marco, Sbrana, Laura, Zucchini

• Restaurants: Italian Beyond the Pasta

  Bar Milano bungles many of the pasta (and risotto) dishes, and yet still manages to be an impressive restaurant. Read More... Posted Jul 01 2008, 07:34 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Reviews, Restaurants, Pasta