READY IN: 1hr 15mins INGREDIENTS 1lbground beef 1yellow onion, diced 4 -5garlic cloves, minced 3⁄4 lbspaghetti noodles, broken in half 1 -2medium gold potato 1 (8 ounce) can tomato sauce 2 -3tablespoonstomato paste 1tablespooncurry powder (I recommend Ship Madras Curry…

[Photographs: Sasha Marx] Puglia, the heel of Italy’s boot, is a picturesque region known for its prolific wine and olive oil production. It’s also a historically poor area. This combination of agricultural abundance and economic scarcity is what produced the…

These impressive ravioli aren’t as difficult to make as it may at first seem. [Photograph: Niki Achitoff-Gray] Picture this: gorgeous oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk. They’re rich, delicious, and…

Double-bean mazemen, made with lima beans and gochujang, with an onsen egg and (leftover) sautéed escarole. [Photograph: Sho Spaeth] By now, I’m sure all the people who stocked up on dried beans will agree that a) dried beans, when cooked…

[Photographs: Sho Spaeth] These bouncy ramen noodles have a delightfully chewy texture and can be made with little more than all-purpose flour and baking soda. I developed this recipe specifically because my other recipes for ramen noodles both rely on…

[Photographs: Vicky Wasik] This recipe is a more advanced version of our previously published recipe for homemade ramen noodles. If this is your first time making alkaline noodles using a pasta machine at home, please use the first recipe instead….

Tender, light, flavor-packed gnocchi from scratch in under 10 minutes. [Photographs: J. Kenji Lopez-Alt] I love gnocchi. At least, I love the gnocchi in my mind. Light, pillowy, flavor-packed, they’re the perfect vessel for a good red sauce. The big…

[Photograph: Vicky Wasik] One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it’s among the…

[Photograph: Vicky Wasik] Spaghetti alle vongole, an Italian classic, is a light yet flavorful pasta infused with garlic, briny clams, white wine, and chili flakes. This white version (in bianco), made without tomato, is a quick lunch or dinner that’s…

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