Pasta is the ultimate comfort food. It’s versatile, easy to make, and tasty. The mere sight of a plate of golden noodles fills me with warmth. But what if those golden noodles are bluish black? No, ...

I have a dumb and stubborn rule about cooking with bourbon. I don’t do it. Ever. Why? Because by my calculation, there’s not a dish on the planet that’s more pleasurable with a shot of bourbon in it ...

To prepare squid ink tagliolini with pecorino, mussels, and lard, start with the fresh pasta: crack the eggs into a bowl and add the squid ink (1), then whisk with a fork to combine (2). Pour this ...

To the uninitiated, squid ink is an ingredient best left to an episode of “Fear Factor”—a viscous goop that can turn foods jet-black and fishy with the smallest drop. But for those who’ve come to ...

Mix all ingredients together and knead by hand until smooth. Wrap dough with plastic wrap and rest in the refrigerator for an hour. Roll out even sheets with a pasta sheeter to your desired length.

Igor Ferraro, chef and owner of La Bottega in Coconut Grove, hasn’t quite adapted to U.S. culture yet. “It is very different here,” he says. “I guess I am more old-school Italian.” Originally from ...