pasta

Ottolenghi Style: Tagliatelle With Walnuts Recipe

Cheesy, herby pasta studded with crunchy nuts
Nov 10, 2014 4:00 pm

You've been waiting for the sequel, we've been waiting for the sequel — everyone's been waiting for London-based chef Yotam Ottolenghi's follow-up to his smash hit cookbook Plenty. The wait is over: Plenty More is on the shelves. Get to know the vegetarian dishes you love on a more intimate level and add a few to your repertoire. Meat-free food simply doesn't get better than this. 

Mac And Cheese And Greens Recipe

A favorite from Harlem chef Marcus Samuelsson
Nov 7, 2014 12:00 pm
mac and cheese and greens

We're fans of ace chef and Food Republic co-founder Marcus Samuelsson's new book, Marcus Off Duty. Filled with favorites from his Harlem and West Village restaurants, family favorites and contributions from his list of awesome friends, this cookbook has a little bit of everything. Don't miss the mac and cheese and greens at Red Rooster Harlem.

6 Beers To Pair With Your Macaroni And Cheese

Mac and cheese is brew-friendly food at its finest
Nov 6, 2014 2:00 pm

Things have changed a lot in since my college years in both the worlds of beer and macaroni and cheese. With both boasting an incredible range of styles, find the most absurd dish of macaroni and cheese out there and you can bet there’s a beer to be paired with it. Leave your college memories of microwaveable blue cups and silver-canned beer in the dust with six gourmet mac and cheese pairings.

Poole's Diner Mac And Cheese Recipe

Simple mac and cheese made with quality ingredients
Nov 5, 2014 12:00 pm

Says Chef Ashley Christensen: "This is the most popular dish we make at Poole's Diner, for sure. We're on track to sell about 15,000 of them this year. Almost every table orders one. ‚ÄčIt's rich, delicious and deeply comforting. The combination of the three cheeses creates interesting depth celebrating sharpness, brininess and a little bit of cave-aged funkiness." 

Welcome To Food Republic's Macaroni And Cheese Week!

Mac 'n cheese recipes, stories and general praise
Nov 3, 2014 11:00 am

Break out the macaroni-shaped confetti, it's Macaroni and Cheese Week! Join us all week for the recipes that our culinary geniuses were completely stoked to cook and photograph (because that is how you win at Instagram). Pair your mac — be it fancy or humble — with excellent craft beer, troubleshoot your fried mac leftovers and most of all, bring your own bubbly, melty dish to the table this year. Welcome to comfort food heaven. 

Your Pasta Sauce Is A Dirty Lie: Puttanesca Unrelated To Prostitutes

Back off, carb freaks: the spicy sauce ain't yo ho
Oct 27, 2014 3:00 pm

Well this is embarrassing. Without further ado, we hereby apologize to puttanesca, that saucy Italian dish of pasta with tomatoes, garlic, anchovies, olives and capers, for the decades it was assumed to be named after the ladies of the evening who cooked it. Really, mia cara, on behalf of pasta lovers everywhere, scusarsi. Here's the real story behind that salty wench of the Italian menu. 

Baked Ziti With Italian Sausage Recipe

Kick off casserole season with perfect baked ziti
Oct 8, 2014 2:00 pm

Welcome to America's Test Kitchen, the promised land of troubleshooting your most basic cooking fails and fixing problems you never knew you had. The editors' new cookbook: The Make-Ahead Cook, is an ever-useful guide that will unobtrusively lead you away from the the take-out menus and back into the kitchen where a much better dinner awaits you. No time to cook? Master the art of "make it ahead of time" and dig a serving spoon into that baked ziti, fast.

The Secret Ingredient In This Pasta Dough Is Yogurt

You can use yogurt in pasta dough. Believe.
Aug 27, 2014 11:00 am
yogurt pasta dough
Photo: Branden Byers

Sometimes the secrets of fermentation surpass our knowledge capacity. The process that yields pickles, kimchi, yogurt, wine and other tart, flavorful and especially healthy ingredients can be used to enhance almost anything you cook. Blogger, podcast host and all-around fermentation master Branden Byers' new cookbook, The Everyday Fermentation Handbook, is a fount of knowledge. Ever think you could enhance pasta dough with yogurt? Prepare to be amazed. 

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