Preheat the oven to 400°. In a baking dish, toss the carrots with the olive oil and season with salt and pepper. Cover with foil and bake for about 30 minutes, until tender and lightly browned.

Carlo Zucconi, co-owner of Parma Ravioli, knew the gnocchi at his pasta shop in Hintonburg was good — so good that many local Italian restaurants bought it wholesale. But the idea to load it with ...

Whoever decided pasta should come in dessert-sized containers deserves both a medal and a stern talking-to. These tiny tubs ...

Reserve the leftover 1/3 dough. In a large saucepan, boil water over high heat and add a dash of salt. Add in about 8-10 ...

Angola isn’t exactly on most people’s culinary radar, which makes discovering Monument Pizza Pub feel like stumbling upon buried treasure without having to do any actual digging. The restaurant sits ...

Prep your pot. Start by bringing a large pot of salted water to a boil.

The 1990s are considered as an idyllic time. Whether that's true or not, we miss vintage '90s desserts that are no longer available at stores and restaurants.

We're diving into 10 of Emeril Lagasse's all-time favorite foods to learn about what and where this acclaimed chef likes to eat when he's not working.