Many celebrity chefs, including Ina Garten and Katie Lee Biegel, have versions of “marry me” dishes — meals so good that when served to a potential spouse, you’re destined to get a proposal. Now Giada ...

Preheat oven to 200 degrees and place a platter or sheet pan in the oven to warm. Cook bucatini according to package directions. While the pasta is cooking, place two sheets of wax paper on a large ...

Bring a large pot of salted water to a boil. Cook the bucatini until al dente according to package instructions. Reserve a little pasta water, then drain. Continue cooking until the vegetables are ...

Bucatini is a thick spaghetti-like pasta commonly found in Italian recipes that hail from Rome. What makes it unique is the small hole running through its center. To the untrained eye, bucatini is ...

Like other Shabbat stews, this dish, hamin macaroni, cooks overnight, and is traditionally served at Saturday lunch. Any thick, long pasta will work in this dish, but bucatini holds up perfectly to ...

Bucatini has all the twirl of spaghetti, plus a hollow center that makes it especially good at catching silky, buttery, rich sauces. Renato Poliafito, owner of New York City restaurants Pasta Night ...

Three cold-weather warmers: mini gnocchi in sausage, wine and fennel sauce, reginette with chicken livers and bacon, and bucatini with autumn vegetables, mushrooms and chestnuts A wonderful, ...

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Bring a large, deep pot of water to the boil and salt it generously. While the water comes to the boil, finely grate 200g of pecorino. Trim 400g of chicken livers, then cut them into small lobes about ...