Pasta

This tomatoey vegetarian pasta from Southern Italy makes the most of green beans.

This homey one-pot stew boasts a short ingredient list but tons of complex flavors, built over three hours in a mostly hands-off braise.

This riff on pasta alla vodka swaps in Thai red curry paste for tomato paste and coconut milk for cream, resulting in extra intensity and spicy-sweet flavor.

Everyone needs a back-pocket chicken marinade, and this pantry-friendly version lives up to its name. Great both on the grill and under the broiler.

With a few time-saving tricks, spoon-tender meatballs can be yours in about an hour.

A little saffron goes a long way in this standout sauce, finished with cracked pepper, salty Parmesan, and fragrant basil.

This cold soba noodle salad features green beans, radishes, soft baby lettuces, and a zesty vinaigrette punctuated with karashi, or hot Japanese mustard.

Meet your new picnic go-to. This tangy-coleslaw-meets-creamy-pasta-salad features a nutty sauce inspired by Japanese goma, or toasted sesame, dressing.

Cold, crunchy, spicy, nutty—this chicken noodle salad, featuring refreshing vegetables and springy noodles, is everything you want in a summer meal.

A quicker take on risotto featuring bright peas and your favorite pesto.

Toss bouncy udon in a speedy creamy sauce reminiscent of an Italian favorite.

A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.

This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.

This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.

Refrigerated tortellini is the perfect weeknight-meets-fancy-dinner. Here, a simple sauce of browned butter, garlic, lemon, and dill makes the pasta shine.

Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.

This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.

No funky, hard-to-pronounce ingredients in this versatile meat substitute, just lots of beets and chickpeas for texture and miso for a bit of umami.

This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.

Make this spicy rigatoni your new go-to Sunday sauce. The meaty sauce has a host of flavor enhancers not often found in traditional sugos.