Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Fresh tomato pasta is hardly a new invention: there are countless ...

Jacques Pépin uses two pounds of fresh tomatoes plus a generous dollop of tomato paste for a versatile soup that can be ...

Hooray! Tomato season is finally here. In my house, we wait for this time of year with great anticipation. And from the moment the first perfectly ripe, juicy tomato lands on my kitchen counter, we ...

From there — tomatoes plus basil plus onion — it’s a quick sauce: Heat olive oil in a pan, add the slices of two torpedo onions and cook over high heat until translucent and golden; add 400 grams (a ...

My family loves pasta throughout the year. During the summer we like to lighten it up a bit with non-cooked sauces, or a lighter version containing lots of fresh ingredients. Any occasion I have to ...

Experience the warmth of Nonna's kitchen with pasta dishes so good they disappear fast. These cozy homemade recipes bring ...

Let’s get something out of the way: The best way to eat a summer tomato is to just eat it, thickly sliced and lightly showered with salt. That’s what I’m doing with those fat beefsteaks and heirlooms, ...

One of the few dishes that everyone can agree on for dinner? Pasta. If you’re a parent, you probably already know this. From ...

Let’s get something out of the way: The best way to eat a summer tomato is to just eat it, thickly sliced and lightly showered with salt. That’s what I’m doing with those fat beefsteaks and heirlooms, ...