Pasta

There is something particularly irresistible about food that’s wrapped up like a parcel in an edible casing—especially when there’s a little something inside that you’re not expecting. For me, the subtle, slightly briny flavor of grape leaves represents the best of the Mediterranean. In this dish, there’s an appealing exchange between the fish, grape leaves, and couscous that results in a moist, aromatic, and savory package enhanced by a tangy olive vinaigrette and roasted red pepper garnish. The feta cheese is a tasty addition and a pretty garnish, but it’s not necessary. When it comes to choosing fish, a thick, super-fresh fillet of mahi mahi, grouper, amberjack, or snapper would be ideal.

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.

To make meatballs that are moist and tender, avoid using very lean ground turkey. For convenience, make a batch of sauce and meatballs ahead and freeze for up to three months.

We love the way this toss-and-serve pasta dish is put together so easily. Try the Fennel, Orange, and Parsley Salad (page 271) as a starter.

Because preparing fresh squash can be time-consuming, we used frozen squash as a shortcut here. You can substitute an equal amount of puréed fresh squash (see note below).

A traditional carbonara sauce is typically made with bacon, eggs, and cheese. We’ve added a little half-and-half for a more silky texture.

Orecchiette are small ear-shaped pasta shells; fusilli or farfalle can be used instead. You can also replace the arugula with two cups whole fresh flat-leaf parsley leaves.

Two types of Cheddar are used in this recipe. If you like, use just one type, or mix Cheddar with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.

The sauce for this dish can be made a day or two ahead (keep the bacon separate) and refrigerated. Gently reheat as the pasta boils; add the bacon to the sauce during the last few minutes of heating.

Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.

In this foolproof pasta dish, the cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make a great-tasting sauce.

Here is a meaty tomato sauce that doesn’t need to cook for a long time to be flavorful. And the sauce keeps well in the freezer for up to 3 months.

Whole-wheat pasta, which contains more fiber and is slightly chewier and nuttier tasting than regular pasta, adds nutritional value to this dish.

Freshly roasted peppers impart a smoky taste to this hearty pasta. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step one.

Customize this toss-and-serve pasta dish by adding any— or all—of the suggested toppings.

For a delicious appetizer, serve the grilled tomatoes atop toasted pieces of Italian bread. Or use them in a grilled sandwich with fresh mozzarella and basil.

This is one of the quickest and most satisfying pasta recipes you can make. Prosciutto is easier to slice when it’s cold; stack slices, and cut crosswise with a sharp knife.

The combination of pesto, potatoes, and green beans originates in Liguria, a region of Italy. It’s best made at the height of summer, when fresh basil is readily available, but you can make it any time of year with store-bought pesto.