Yotam Ottolenghi is a writer and the chef-owner of the Ottolenghi restaurants, Nopi and Rovi, in London. He is an Eat columnist for The New York Times Magazine and writes a weekly column for The ...

Easy, breezy, and extra cheesy.

Meet your future favorite dinner.

Make a flavorful one-pot saffron penne pasta with shrimp and cockles in a simple, quick recipe. This easy seafood pasta combines tender pasta, succulent shrimp, and briny cockles in a fragrant saffron ...

1. Put a large pan on high heat with enough water to cook pasta and add 1 tablespoon of salt. 2. Cook the pasta following the instructions on the packaging. 3. Start making the sauce while the pasta ...

Calabrian chiles heat up the tomato sauce for this dinner party-worthy pasta that tastes like a trip to Italy. This squid ink pasta recipe from Bobby Flay features shrimp, squid, and scallops in a ...

"Roasted on a sheet pan with sweet onion, meaty slices of bell pepper, tender squash, and sweet-tart cherry tomatoes, and dusted with parmesan, these little potato dumplings make a colorful and ...