more about: pasta

Quick Summer Pasta

I have been really really busy lately and haven’t had much time to make dinner much less grocery shop—I am sure many of you out there can relate! When I get in this pickle I am often left putting together a quick pasta dish with whatever vegetables are hanging out in the fridge. This week’s concoction was my favorite shaped […]

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Choose the Last Featured Ingredient

We have our second winner! Congratulations to Ashley P. Her 3-ingredient recipe for chicken breasts stuffed with brie and garlic was last week’s favorite. And without further ado, here are this week’s options for your featured ingredient. This is our last week of the 3-ingredient challenge, so choose carefully! Pasta: Along with chicken, it’s likely one of the most common […]

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How to Substitute Dried Pasta for Fresh Pasta

If you’re a fly-by-the-seat-of-your-pants cook, keeping dried pasta on hand is easier because it can last almost indefinitely. But you will have to make a slight adjustment to any recipe you make that calls for fresh pasta.


Keep reading to learn what it is.

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Day 10: Ravioli with Brussels Sprouts and Bacon

Our last recipe of week two comes from art director Abbey Prokell. Part of our magnificient design team, Abbey designs several of the features each month, including the story that all these recipes are coming from—Your Four-Week Dinner Plan.


Ingredients for Ravioli with Brussels Sprouts and Bacon


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Day 2: Penne with Tomatoes, Eggplant and Mozzarella

Today’s recipe comes from associate research editor Claudia Bloom. She’s one of the editors in charge of making sure that the information we publish in the magazine has been fully verified and is 100% correct at press time.

I like to cook pasta (especially since my growing, athletic teenage son craves big bowls of it), but I often run out different ways to prepare it. We don’t eat red meat. And while I will cook tofu or fish, I prefer using vegetables only. I’ve never been a fan of eggplant, it’s just seemed like a boring heavy vegetable so I’ve stayed away from cooking with it. So that’s one of the reasons I chose to prepare the Penne with Tomatoes, Eggplant and Mozzarella recipe.


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