Nothing beats the taste of freshly made homemade ravioli. This recipe features cooked shrimp (or prawns) for simplicity, but ...

Making pasta from scratch is the ultimate exercise in instinctual cooking. Karsten Moran for The New York Times With time and a little effort, a versatile pasta dough — made of just flour and eggs — ...

Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Homemade ...

Few things beat the convenience of dumping a package of pasta into a pot of salted, boiling water and having noodles ready to go in less than 10 minutes. Dried pasta remains a pantry staple of mine — ...