[Photographs: Andrew Janjigian] There are few things more comforting than a steaming bowl of pasta and beans, or as I like to call it, a healing dose of starch on starch. Pasta and chickpeas are both staples in Italian cuisine, and depending on who you ask, pasta e ceci can be referred to as a […]

[Photographs: Daniel Gritzer] When making pasta ai quattro formaggi, Italy’s answer to mac and cheese, the question that immediately comes up is: which four cheeses should I use? I’ve never been able to find a definitive answer. I’ve poked around the Italian corners of the internet, looked in books, and asked some friends, and most […]

Level:Easy Total: 10 min Active: 10 min Yield:about 2 1/2 cups Ingredients Deselect All 12 ounces cream cheese, a room temperature 3/4 cup finely chopped dill pickles (from about 2 large pickles) 4 ounces thick-sliced deli ham, finely chopped (about 1/2 cup)  Freshly ground black pepper Crackers, sliced cucumbers and carrot sticks, for serving Directions […]

[Photographs: Vicky Wasik] This is a pressure cooker adaptation of our popular braised pork belly chashu, the meltingly soft, seasoned pork that often crowns a bowl of piping hot ramen. Instead of cooking the belly low and slow in the oven for three to four hours, we turn to the pressure cooker to achieve a […]

[Photographs: Vicky Wasik] This recipe is a more advanced version of our original homemade ramen noodle recipe. If this is your first time making alkaline noodles at home using a pasta machine, please use the first recipe instead. The difference between this recipe and the previous one is that it makes a drier dough, which […]

[Photograph: J. Kenji López-Alt] Sea urchin is pricey stuff, but a little goes a long way, and this dish delivers the sort of briny, mineral, sweet, and sophisticated flavor you’d typically expect to find only in a great restaurant. It’s bright and fresh, with a mild heat that cuts through the creamy richness—perfect for pairing […]

[Photographs: J. Kenji Lopez-Alt] Tonkotsu means “pork bone-broth” in Japanese. This tonkotsu ramen broth recipe takes a full day or at least overnight to make. Plan accordingly. Unused broth can be stored in an airtight container in the refrigerator, and will keep for up to three days or, if frozen, for up to three months. […]

Our version of khao soi is for folks who will compromise nothing in the quest for flavor. [Photographs: J. Kenji Lopez-Alt] Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai soup combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles. […]