Justin Smillie is known for the spectacular fresh pastas he makes at Il Buco Alimentari e Vineria, such as the pappardelle here. The chewy texture and wide ribbon shape of pappardelle make it an ideal ...

“The Italian word pappardelle derives from the Italian verb pappare, to gobble up — which is exactly what you’ll do with this dish,” DiSpirito says. “As I was contemplating how to create it, it ...

Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius ...

Pappardelle pasta with mushrooms, leeks, garlic and smoky bacon. Works with fresh or dry pasta. The smoky bacon adds depth ...

Quick, delicious, and pasta are three words that in many households signal “dinner is served.” With Food Network star Giada De Laurentiis‘ Pappardelle with Sausage Ragu, you can expect full bellies, ...

Israeli-British chef Yotam Ottolenghi tells Drive's Foodie Tuesday this simple pasta is "something almost any person would eat – its vegetarian, who doesn't like pasta, and it's quick." Yotam says: ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Maiale al latte is a classic Italian dish of pork cooked in milk. This might sound a bit odd, but it ...

In skillet, heat the butter and cook the morels and shallot until tender, add the saffron. Add the noodles and warm through. Add the cream and season with salt and pepper. Heat until cream is slightly ...

Getting your Trinity Audio player ready... From “Nigella Kitchen,” by Nigella Lawson. Serves 4-6. Ingredients 1 large butternut squash, approximately 3 pounds 1 medium-large onion 2 tablespoons ...

There they were, on a shelf in my fridge: six duck legs. What to do with them? I could roast them, I thought. But I wanted something luscious. Saucy and luscious. I wanted a braise. A ragù! I could ...

This flavoursome pasta dish makes the most of fresh, seasonal game Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning dishes.