These days the phrase “pasta salad” registers as a bit of a throwback. But as long as I’ve been making this salad, people have raved about it and asked for the recipe. Orzo is a small rice-shaped pasta. It’s easy to overcook, so watch it closely and taste it toward the end of the cooking time. I actually prefer orzo imported from Greece—it’s a bit more toothsome than Italian varieties. Serve this salad as a meal on its own, or alongside grilled fish, lamb chops, or roast chicken.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.