spaghetti

Translated: spaghetti with garlic, oil, and chili pepper flakes.

This is the kind of meal that makes you stop and think that the simplest foods are often the most wonderful. With only a few ingredients that are staples in most pantries, you can create a beautiful, flavorful, heartwarming meal from scratch.

Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It's well loved by many because it's so easy and inexpensive to make. This is a perfect solution whenever you're in a bind. For example, if guests come over and you've got nothing to serve, they are certain to be wowed when you present them with this meal.

It packs quite a kick from the minced garlic and chili pepper flakes, and I highly suggest enjoying this dish with fellow garlic lovers. Keep on going for more.

Pasta is one of my favorite weeknight dinners. Most sauces, whether it be something classic like carbonara or different such as sun-dried tomato cream, come together in no time at all. The latest recipe to be added to my pasta rotation? This vegetarian-friendly lemon spaghetti. The just-cooked pasta is tossed with a creamy lemon-garlic sauce, tons of grated parmesan cheese, and a heavy sprinkling of fresh herbs. On its own, it's a delightfully light dinner; however, it would make an excellent side to grilled chicken or shrimp. I prefer to enjoy it with a chilled glass of sparkling Rosé. Here's the uncomplicated technique!

Although I'm not of Italian descent, I think pasta is one of the most comforting dishes out there. After a long weekday, there's nothing like coming home to a steaming bowl of luscious noodles in a rich and flavorful sauce.

My favorite pasta of all time could very well be this creamy sun-dried tomato and bacon spaghetti. I've made it a million times and never tire of the combination of salty pork with sweet tomatoes.

It's decadent but not over the top, and it's quick but sophisticated enough to serve guests. It's also versatile: kids love it, men love it, probably the only people who won't be impressed with this pasta are vegetarians. I highly recommend this recipe: learn the easy technique here.

There's no need for a tot to wrap his noodles around a fork when mama can make spaghetti on a stick! One trick parents use to convince children to try a new food is to kebab it. I recently came across a recipe for spaghetti pops and decided to serve them to my carb-loving tots.

For step-by-step instructions, read more

Eggplant is an ingredient I rarely cook with. Since it's currently in season, I'm trying to use it more. I'm starting with this classic Italian preparation, known by some as pasta a la Norma. The sauce is made from fresh tomatoes and shallow-fried eggplant. It's seasoned with basil leaves and lots of cheese. I plan on serving mixed greens on the side and a full-bodied, unoaked Chardonnay. Want to see the recipe I'm using? It's vegetarian-friendly and can be found right here.

It's common knowledge that strawberries are a natural addition to crumb cakes, parfaits, and cocktails. Yet I've always wanted to push the berry's boundaries, so this weekend I took the fruit to another level with a savory application.

Spaghetti and strawberries aren't a typical pairing, which is exactly why this recipe, courtesy of Manhattan restaurant Sfoglia, caught my eye. I gave it a try, despite secret fears that the end result would disappoint.

Thankfully, it didn't! Tomatoes, like rhubarb, have an acidity that's on par with strawberries, and a high-quality aged balsamic, which is more sweet than tart, helps to round out the flavors. Curious about the recipe? Then read more.

• Alice Waters's new cookbook is called In the Green Kitchen. — Eater
• Must make: bucatini with sausage. — Serious Eats
• What do you think will be the future of cookbook publishing? — Chow
• Writer Amy Tan recalls the food of Chinese New Years past. — SFoodie
• Heart-shaped pizza: love it or hate it? — Grub Street NY
• Make grilled cheese sandwiches five different ways. — Food Network
• Are food allergies real or just plain hype? — The Epi-Log

A couple of weekends ago, I had to prepare dinner for six guys. I needed a dish that was comforting, delicious, filling, and most importantly, could easily feed a crowd. I decided on classic spaghetti and meatballs. While the tomato sauce requires several hours, the resulting dish is wildly satisfying and not only did the boys love it, but so did I! Ladling out bowls of saucy spaghetti and perfectly juicy meatballs, I felt like a little Italian grandmother. Although there are tons of spaghetti and meatball recipes on the Internet, I chose this one because of some unusual twists. The addition of pancetta subtly flavors the marinara sauce and a half cup of water ensures that the mixture of ground pork, veal, and beef stays moist. I highly recommend you make this rewarding Italian favorite for your loved ones. To do so, get the recipe.

Is one of your New Year's resolutions to save more money? If so, the fastest way to fatten up that piggy bank is to make a super-speedy dinner that'll double as tomorrow's lunch.

Dice up the remaining chorizo from last night's split pea soup, and toss it with bite-sized tomatoes, jack cheese, and al dente bow-tie pasta for an enticing supper that's ready in a mere quarter of an hour.

Pack the rest as the next day's budget-friendly midday meal. For a dinner that's as easy on the wallet as it is in the pan, keep reading.