Our featured recipe this week serves as a perfect dish to welcome the Lenten season. In Italian cuisine, pasta is traditionally served as the primo piatto (first course) before the secondo piatto ...

EVERETT — It’s a weeknight as I write this. The last thing I ate was ramen and an apple for lunch, so I’m pretty darn hungry. And after writing out this week’s Forum recipe, I really wish I had some ...

A stunning linguine with mussels recipe that captures pure coastal flavors. Fresh mussels, tomato paste, capers, garlic, and parsley combine with silky pasta cooked in their liquid gold broth for an ...

Artisanal pastas--dried noodles made (at least ostensibly) in small batches by traditional methods and sold for higher prices--seem to be everywhere these days. Shop at any high-end grocery store and ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Here were ...

Angie Rito and Scott Tacinelli of Don Angie in NYC found their inspiration for this dish in paella and the stuffed shellfish dishes common in Italian American restaurants around New York. “There’s a ...

We may receive a commission on purchases made from links. Forget basic proteins like chicken and beef — adding mussels to ...