Thanksgiving is over, and the kitchen is finally (almost) clean. As you stare blankly into the refrigerator, chock-full of the fruits of your labor, leftover fatigue starts to creep in. These five recipes will transform your old leftovers to refreshingly delicious dishes that will get you in…
Brussels sprouts? Good. Brussels sprouts as "breadcrumbs" for pasta? Even better.
While this recipe calls for tagliatelle, you can easily swap it for creamy polenta or a simple risotto.
This pasta pairs well with grilled salmon or vegetables, but it’s also spectacular on its own.
This pesto recipe accents the earthiness of black walnuts, which is complemented by the richness of the Parmesan.
This smoked trout pasta is easy yet elegant.
This easy-to-assemble pasta salad will keep for a few hours.
It's deceptively easy to make at home.
Make the most of fresh asparagus in this simple yet flavorful pasta dish.
Weird? Yes. Delicious? Also yes.
Watch Feast TV host Cat Neville make this recipe from start to finish in our Say Cheese episode.
Serve hand-pulled noodles hot in soups, with vegetables and meat, or served cold with cucumbers, chicken and a light sweet-and-spicy sauce.
Bay scallops float atop a spinach-swirled pasta like jewels in the ocean.
Gnocchi with Caramelized Mushroom-Volpi Pancetta Sauce
Ravioli al uovo, in its basic form, is a single egg yolk encased by two layers of tender pasta.
Morels stand out even when served with other strong flavors.
Celebrate Midwestern spring the Italian way with a combination of caramelized morels and made-from-scratch pasta.
Serve this delicate pasta garnished with blanched peas, roasted morels and pea shoots.
“Where do noodles come from?” asked my 3-year-old son, Myles. I’d told him before, but he enjoys the comfort of repetition. Sometimes I answer, “the pantry” or “the grocery.” This placates him and he repeats the words after me, like he’s taking an oath.
Assembling the classic casserole is straightforward, but if you get creative with the fillings, the possibilities are endless.
One of a multitude of filled pastas, agnolotti originated in the Piedmont region of Italy and is named for the priest's cap it resembles.
Once you form pasta into sheets, there are only a few techniques and guidelines to remember for stuffed pasta. Get them here, along with Stellina chef Jamey Tochtrop's tips for pairing flavored doughs with tasty fillings and two recipes!
Shaped pastas are the fun younger siblings of the noodle world.
Pappardelle with Lobster
With time, know-how and a few basic ingredients, you can make fresh pasta at home. Stellina chef Jamey Tochtrop spent four months developing this highly versatile recipe, and it has remained unchanged for 10 years. Get the recipe, which has never been published before, plus online-extra tips for making a better pasta and flavored variations!
A sweet take on St. Louis' favorite fried appetizer from Jamey Tochtrop at Stellina.
Colatura is made with the simplest of ingredients, using a time-honored, traditional method. Try it out in this Spaghetti Aglio e Olio recipe by Mark Sanfilippo of Salume Beddu.
For out-of-the-box school lunches, this is a great dish with which kids can lend a helping hand.
Give VegaDeli Café's light, fresh and flavorful vegan pasta dish a whirl for your next summertime dinner.
Work popcorn into this classic side dish.
Content by Wild Sun Winery & Brewery. There’s nothing like enjoying a Missouri afternoon or beautiful sunset evening with one of Missouri’s most unique wines in hand.
It’s true that nuts stuff a relatively hefty amount of fat and calories into small packages, but they also bring plenty of important nutrients, plus protein, fiber and — yes — good fats that are all part of a heart-healthy diet. “Nuts are antioxidant powerhouses containing mono- and polyunsa…
4 Hands Brewing Company's City Wide mission supports local businesses and artisans.
Hank Dart, a senior health communications lead at Siteman Cancer Center, knows that when people hear “whole grains,” they don’t typically think of pasta — but maybe they should. Shelves in the pasta aisle are now stocked with far more options than traditional noodles made from refined durum …
