"Spaghetti didn't originate in Italy. It was introduced to the country by Arab traders in the 8th century. The Italians ...

In a week or so, the last platter of yusheng will have been tossed and the last guest bade farewell. Many families will find ...

Imagine perfectly cooked linguine mixed with half-cooked radicchio and crunchy half-raw. A layering of sweet and bitter flavor, uplifted by some pungent pecorino cheese. Amazing combination. Super ...

Before you throw CNY snacks away or leave them to fester in the fridge, consider incorporating them into your meals. Read ...

"Pasta can quickly get mushy in an Instant Pot," Tanner says ... Leaner cuts of meat like chicken breasts and beef tenderloin ...

Now this is interesting. New York Giants offensive coordinator Mike Kafka is a candidate for the New Orleans Saints head ...

For a quick but flavorful plant-based dinner try this balsamic tomato macaroni with olive pangrattato. It's an easy winter ...

If you have been adding salt to your pasta water to make it boil faster or tossing pasta at the wall to check if it's done, ...

When determining for yourself how much pasta you need to feed a group of people, you can certainly take a 2-ounce serving ...

The crunchy panko breadcrumbs on top aren't traditionally part of chicken soup, but who can resist? You begin with dry pasta and still-frozen shrimp in a casserole, and about a half hour later you end ...

At his restaurants, chef Matt Adler uses 4 ounces of dry pasta per dish. “Since it’s restaurant portions, folks need to see value — and especially at Caruso’s Grocery, we feel good with ...