TL;DR: It’s not necessarily the pasta water. It’s the marriage of starch, cheese and water, Eric Kim writes. This spoonable pasta is a dance of sorts between two pots: one with fresh green beans and orecchiette, the other with sausage ragù.David Malosh for The New York Times. Food Stylist: Simon Andrews. Published May 28, 2025Updated…
I have a group chat going with some friends that’s usually focused on knitting, but the topic often turns to recipes. (Which makes sense: What is cooking but arts and crafts with food?) This broccoli-walnut pesto pasta by Genevieve Ko entered the chat to much fanfare, and rightfully so. It’s fast, a cinch to make…
What is personal growth? Is it setting boundaries? Is it picking up and sticking to (and splurging on) a hobby? Is it literally just getting swole? Or is it simply admitting when you’re wrong? A more dogmatic person would say no. But I’ve grown! So let me say, with my whole chest: I’ve been wrong…
These vibrant, produce-packed meals are just the thing for celebrating warmer days. Andy Baraghani’s pasta salad gets its green from spinach and basil.Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Published March 17, 2025Updated March 17, 2025 Here’s a question to consider: If summer has its ice cream and grill smoke, fall…
