Il Pastificio’s pasta is made fresh daily and the menu changes with the seasons. Friendly servers in T-shirts reading “get ...

Have you been throwing pasta against the wall to see if it's done cooking? The food flinging trick has some merit, but that ...

You'll then be able to tell if it's achieved that perfect al dente texture. Olive oil is a necessary addition to most pasta ...

At 54, I've made peace with the odd bulge, the odd ripple of flesh. I've had two kids and I love eating. I don't want to lose ...

Mussels & Molluscs Mussels, clams, and scallops are readily available for seafood lovers who enjoy rich, briny flavors. Whether you’re making a classic mussel dish or preparing a seafood stew, Seven ...

Everything is “just gorgeous” in the world of Nadia Caterina Munno, aka The Pasta Queen. From her popular social media pages ...

1. Set the oven at 350 degrees. Have on hand a small rimmed baking sheet. 2. In a bowl, combine the breadcrumbs, olive oil, ...

Wok-fried calamari strips are the finishing touch to this dew-fresh salad full of good green things. A base of pasta tossed through olive oil adds a bit of bulk.

Long, thin strands of spaghetti work best with lighter sauces or olive oil-based coatings. Of course, it also tastes great with the best store-bought sauce you can find. Thicker pasta, like ...

The rich flavors of garlic, heavy cream, and butter pair perfectly with the freshly grated Parmesan, creating a dish that’s ...

The Renaissance Lasagna is a layered masterpiece of beef, veal, pork, ricotta, and marinara that would make even the pickiest ...

Bake in the oven for 12-15 minutes or until the orzo is al dente. Add the shrimp and stir. Drizzle over the olive oil and ...