I discovered that this dish actually comes from Manchuria, where it is known by the name zájiàng miàn (雜醬麵)—which translates to “mixed sauce noodles," a name that makes much more sense. Zha and za sound very much alike, and perhaps there was some confusion upstream.

You should try it sometime. What is better draped over pasta perfectly al dente than a tangy, velvety vodka sauce? Our friends and family tell us that no vodka sauce is as intoxicatingly delicious as ours, and we believe them.

This autumn lasagna was inspired at the Portland Farmer's Market amid the baskets of pumpkins and squash and the piles of kale. Since the air is cooler, I naturally gravitate towards rich food, and this certainly is that. Layers of kale, Italian sausage, sugar-pie pumpkin béchamel, herbed-ricotta, and fresh mozzarella marry perfectly between lasagna noodles.

I grew up in Italy from the ages of 6 to 12 and eating authentic, delicious Italian food during those formative years really taught me how Italian food should taste. I struggle to find good Italian restaurants that meet my standards, so I take matters into my own kitchen, where I recreate some of that Italian deliciousness from my youth.

This preparation lends itself to travel meals -- like camping, picnics, or tailgating. Much can be prepared in advance. - North Country Rambler —North Country Rambler

I'm not sure what possessed me to undertake the task of making my own home made ravioli. Maybe it was the fact that I had a bounty of beautiful large beets that I bought at the shuq (market) or that the homemade pasta here in Israel, I have found to be a bit on the mushy side. Whatever the case, I'm glad that I had the urge.

It's the perfect comfort food for cold days but also for a quick dinner fix if guests are coming by. It looks more elegant than regular pasta dishes but doesn't take more time to prepare.

Gnocchi is easily my favorite type of pasta, and I've been dying to make it at home since I first came to appreciate these little doughy morsels. I decided to make my very first attempt at gnocchi for a dinner party (risky, I know), so I wanted them to have a little something special.

I first had Spaghetti Aglio Olio with Broccoli on a roadtrip to Woodstock, NY with my older sister and her then boyfriend (later husband). I've loved it since. Looking back, that version was probably nothing special, but as a teenager trying out vegetarianism in a house of meat eaters, it was a symbol of adulthood and freedom that I could choose a new, and for my parents, radical way of eating.

The rustic, chunkier nature of homemade breadcrumbs has a much better texture for this dish than ready-made breadcrumbs and is a must. The best way to make pici is literally with your hands, from start to finish. Grab an apron and get ready to get a little messy. —Emiko

This fiercely spicy and addictive noodle will burn and numb your face off at the same time. This recipe requires red and green sichuan peppercorns (yes, there are two different types!) and "douban chili paste", which are all common Chinese ingredients.

My noodle soup haiku: I love noodle soup. Laksa, Tan Tan, Bun Rieu Chay! Slurpy noodle joy.

Miso is a great source of vitamins, amino acids, and antioxidants, and that's not to mention it has that great umami flavor that elevates just about anything it's paired with. The turmeric adds a sweet earthiness and its own anti-inflammatory and digestive properties. —Lindsey S. Love | Dolly and Oatmeal

My favorite drunken noodles are at the the “I Like Thai” cart in Portland, OR, and are all of $5, but when I don’t want to drag my three-year-old son downtown, I make my own second place version that serves at least four noodle munchers.

This gluten-free and vegan salad is stock full of plant-based calcium with tofu, and sesame. Its great made ahead so it can marinate and soak up all the flavors. —Poppies and Papayas

Summertime comfort food, perfect after a day of digging in the dirt and planting things and swimming ... - aargersi —aargersi