Today I’m sharing a twist on the classic pasta carbonara, made with salmon. As in the traditional recipe, there’s no cream in the dish, just egg to bind everything together.

A recipe for spaghetti alla puttanesca, made with tomatoes cooked with black olives, capers, garlic, chili and anchovies. With fresh anchovies it will be excellent, but you can also make this recipe pantry-style, and it will be very good too!

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

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

Pasta del mare is an Italian classic usually made with seafood. Since I don’t eat it, here’s my excellent take on it, made with fish (shrimp and scallop substitutes). If you like, you can also add some smoked salmon. It’s kosher and parve.

A quick trip to Thailand with an easy and delicious version of pad thai. It’s a wonderfully convivial, fragrant dish that comes together faster than you’d think!

Stir-fried noodles with vegetables are a staple of Chinese cooking, and a quick, delicious dish. Vary the vegetables with the seasons and serve them as a side or a main course. This version is vegetarian and parve.

After the ricotta and spinach lasagna and the Passover meat lasagna, here is a new lasagna recipe, just as delicious: tuna lasagna with mozzarella and tomato sauce.

Lasagna bolognese is an easy, flavorful, all-in-one dish that reheats beautifully. Today I’m sharing my dairy-free bolognese recipe. It’s lighter because there’s no béchamel.

Big dumplings stuffed with meat, so much fun to make and so good you’ll want to keep eating them without stopping…

Here’s a silky, creamy sauce made with fresh mushrooms.

Artichoke cream is a refined and original way to dress pasta. It works beautifully with frozen artichokes, which makes this a real pantry recipe. If you love artichokes, you should adore this one!

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

I already introduced you to conchiglioni in this recipe for conchiglioni stuffed with mushrooms and baked in béchamel. For those who don’t know them, they are large shell-shaped pasta made for stuffing. This time I’m giving you a red version in tomato sauce, where the conchiglioni are filled with ricotta and spinach and baked until golden.

Conchiglioni are big shell-shaped pasta made for stuffing and baking until golden. Here’s my version with a mix of wild and cultivated mushrooms, béchamel and Parmesan.

Passover lasagna is a must! It’s flavorful and comforting, and as a bonus at the end of the recipe, a vegetarian version that’s just as delicious!

Wonton soup, the Chinese dumpling soup you find everywhere in the United States and on most Chinese menus. Here is an easy recipe to make it at home.

A staple of Japanese starters, miso soup is a light, soothing and comforting soup made with miso paste, seaweed and tofu. Here is a deliciously fragrant vegan version, made without dashi.

For a change from bolognese lasagna, here is another Italian classic, with a spinach and ricotta filling baked under a golden béchamel. A comforting family dish, to serve with a nice mixed baby greens salad for a bit of freshness.

This mushroom gnocchi tastes like fall and comfort food. The “ai funghi” sauce is an Italian classic, every bit as famous as bolognese sauce. It’s a quick dish (if your gnocchi are ready to go) and a really good one. Potato gnocchi are a lovely alternative when you want a change from pasta, because they soak up the sauce so well.