What could say comfort food in the cold, dark days of winter more than pasta? Chef-owner Jimmy Liang of Everett’s Capers + Olives restaurant includes seasonal items such as sage, hazelnuts and ...

Each region could well argue for its own, but one may have the strongest case. Stefano Secchi, the chef and co-owner of New York City’s Rezdôra, created several types of stuffed pasta exclusively for ...

“After eating such heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His delicate agnolotti, filled with leftover mashed ...

Add Yahoo as a preferred source to see more of our stories on Google. The result? A comforting yet elevated plate of pasta that feels both familiar and entirely new at the same time. I first had this ...

As we discovered in part one of our interview with Matthew Poley of Heirloom-LA, love can be found in the most unique of places. In case of Poley and Tara Maxey — in a bowl of homemade pasta. This, ...

Red Paper Clip co-chef-owner and XLB agnolotti mastermind Kevin Chen reimagines a Piedmont pasta ripiena as a Shanghai soup dumpling, a.k.a. xiao long bao. He says the dish was inspired by the Black ...

For the pasta dough: Make at least a couple of hours ahead of time or up to a day ahead. In a food processor fitted with the stainless-steel blade, combine the flour, egg yolks, salt, olive oil, and 2 ...

When I go to Italy, I go to eat. And while I would be hard-pressed to name my favorite dish, I would make a long detour for the small stuffed pasta called agnolotti, specifically those from Piedmont.

There are at least 350 shapes of pasta you can buy. Food blogger Dan Pashman apparently thought we could use one more. While the history of this new shape has been heavily documented, including in a ...

Will Cowper, who runs the kitchen team at Brisbane’s OTTO, is one of the latter. In fact he really has worked for only two restaurants in his entire 15-year career. Cowper started cooking as an ...