Hey everyone, Jason Griffith here! As the days get shorter and the air turns crisp, my kitchen shifts to warm, comforting, ...

Sundays have this magical quality that makes you want to spend the entire afternoon in the kitchen, creating som ...

No need to reach for more salt or even fat to achieve restaurant-quality pasta at home; instead, follow these simple yet ...

The pasta water secret makes all the difference here – reserve a cup before draining your linguine. When you whisk a splash ...

Meanwhile, in a small saucepan, melt the butter. Cook over moderate heat until golden brown and nutty-smelling, 5 to 7 minutes. In a large nonstick skillet, heat the oil until shimmering.

Pastitsio is creamier than a baked ziti and meatier than lasagna. I think the classic Greek pasta dish should be part of ...

Mama’s On The Hill stands proudly in St. Louis’ historic Italian neighborhood known as “The Hill,” a culinary landmark that ...

Sauce 8 oz. butter, browned 24 oz. heavy cream 1 oz. shallot 1 oz. garlic 1 oz. white wine To taste, salt Ravioli 1 cob of corn, cooked and shucked off the cob 1 bunch thyme 5 oz. white wine 2 oz ...

Add a little salt and oil. Once the water is boiling, add the pasta and cook it for 8–10 minutes until it becomes al dente (slightly soft but still firm). Strain the pasta and rinse it with cold water ...

Transform classic pesto by adding creamy avocado for an extra richness. Blend ripe avocados with fresh basil leaves, garlic ...

Let butter melt, and stir to combine with soy sauce. Add pasta to pan along with ½ cup reserved pasta water (or more, if the pasta looks dry). Toss until sauce thickens and coats pasta, 2–3 ...

2: While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest ...