Recipes

Just one can of tomatoes can transform a basic chicken noodle soup into something so much more.

Stuff red bell peppers with a creamy orzo and rotisserie chicken for an easy, hearty dinner.

Creamy, sun-dried tomato chicken meets four cheeses in this decadent stuffed shell casserole.

For restaurant-quality pasta at home, learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a cream emulsion that clings to the noodles. For the best result, we love artisanal pastas like Pastaio Via Corta, Rustichella d’Abruzzo, Martelli, and Seggiano Organic. Each of these companies extrudes their pastas through bronze dies and makes their doughs from 100 percent durum semolina wheat, creating a rougher texture that helps the sauce cling to the noodle. Using store-bought chicken liver mousse makes this recipe quick without sacrificing flavor.

Blecs are handrolled pasta made from a mixture of wheat and buckwheat flours, that have a dumpling-like texture when cooked. Buckwheat flour is naturally gluten-free, resulting in a delicate pasta dough that stretches a little more than standard egg pasta when rolling. For a less intense buckwheat flavor, choose light buckwheat flour.

This simple lemon orzo chicken dinner is one of Nigella Lawson's favorite meals to cook at home.