Many times throughout the week, I stare into the abyss of my fridge, craving an easy, satisfying meal that doesn't take a ton of effort but tastes like it came from a fancy restaurant (isn't that the ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Italians use every tidbit in the kitchen. This dish is made from homemade pasta scrapes called maltagliati, Italian for "badly cut." Instead of designating them to a pot of soup, cooks take ...

Pasta al limone is an exercise in simplicity and restraint — a crash course in emulsification resulting in a bright, silky dish that makes for a perfect weeknight spring meal. Did that make you want ...

When it comes to creamy tomato pasta, Lombardy's love for quality really shines through. Seriously good. Milanese cooks focus ...

Paul Newman’s fettuccine Alfredo uses less butter and more cream. The recipe includes peas and an egg yolk for richness and ...

Creamy pasta sauces can be tricky to pull off. If made entirely with cream, they are heavy, and the rich dairy overpowers any other flavors in the mix. Lower fat dairy is prone to curdling and ...