A spaghetti alla puttanesca recipe featuring tomatoes cooked with black olives, capers, garlic, chili, and anchovies. With fresh anchovies it’s excellent, but you can make this recipe as a pantry meal and it will still be delicious!

Beef Bolognese lasagna is an easy, flavorful, complete dish that reheats perfectly. Today I’m sharing my dairy-free Bolognese recipe. It’s lighter because it contains no béchamel sauce.

Creamy artichoke sauce is a refined and original way to dress pasta. With frozen artichokes, it works beautifully, making this a perfect pantry recipe. If you love artichokes, you’ll adore this!

Pasta del mare is an Italian classic usually made with shellfish. Since I don’t eat shellfish, I’m sharing an excellent version made my way, with fish (shrimp and scallop substitutes). If you like, you can also add smoked salmon.

Today I’m sharing a twist on the traditional carbonara pasta recipe, made with salmon. Just like the classic version, this dish contains no cream - only eggs serve as the binding agent.

For a change from Bolognese lasagna, I’m sharing another Italian classic with a ricotta spinach filling baked with béchamel. A comforting family dish, best served with a fresh mixed greens salad for a touch of lightness.

Large meat-filled dumplings that are fun to make and so delicious you’ll want to keep eating them…

Wonton soup is very popular in the United States and quite traditional in Chinese meals. Here’s an easy recipe to make it at home.

Asparagus season is short, make the most of it! Here’s a pasta idea that’s different and really highlights the delicate flavor of asparagus.

I often make pasta for Friday lunch, each week with a different sauce (unless there’s a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese… Zucchini pesto. It was a huge success, it comes together in just a few minutes, it’s fresh, well-balanced and pairs beautifully with pasta. If you love basil and zucchini, I highly recommend trying it!

Passover lasagna, an absolute must! They’re flavorful and comforting, and as a bonus at the end of the recipe, an equally delicious vegetarian variation!

A foolproof step-by-step recipe for making delicious homemade egg pasta.

A staple of Japanese starters, miso soup is a light, comforting soup made with miso paste, seaweed, and tofu. This fragrant vegan version is delicious and doesn’t contain dashi.

These gnocchi with mushroom sauce smell like autumn and comfort food. The “ai funghi” sauce is an Italian classic, as famous as Bolognese sauce. It’s a quick dish (if your gnocchi are ready) and excellent. Potato gnocchi are a great alternative to pasta as they absorb the sauce beautifully.

I’ve already introduced you to conchiglioni in this recipe for mushroom conchiglioni gratin with béchamel. For those unfamiliar with them, these are large shell-shaped pasta meant to be stuffed. This time I’m sharing a red sauce version where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are large shell-shaped pasta perfect for stuffing and baking. Here’s a delicious version with mixed mushrooms, béchamel sauce, and parmesan.

After the ricotta spinach lasagna and the Passover meat lasagna, here’s a new lasagna recipe that’s equally delicious - tuna lasagna with mozzarella and tomato sauce.

Here’s a smooth and creamy sauce with fresh mushrooms.

Stir-fried noodles with vegetables are a Chinese cuisine staple - quick, delicious, and endlessly adaptable. Vary the vegetables with the seasons and serve as a side dish or main course.

A quick trip to Thailand with an easy and delicious version of pad thai. This is a very friendly dish, aromatic and faster than it seems!