However, having a kid changed how we make pasta. Any parent who denies leaning on boxed mac and cheese is lying. For years my wife grumbled about what a pain our colander is, which is about the same ...

It’s been about 25 years since pasta with vodka sauce started showing up on restaurant menus, but it hasn’t gotten old to me.

In a small bowl, whisk together the remaining 1/3 cup olive oil, lemon juice, 1/2 teaspoon kosher salt, and pepper. In a large mixing bowl, combine the cooled pasta, tomatoes, feta, scallions, dill, ...

For the best texture and most robust flavor through and through, dressing the salad twice — once on the front end, and again ...

Every season changes the landscape of gardens, offering different colors, scents, and flavors. September brings some autumn ...

For the best texture and most robust flavor through and through, dressing the salad twice — once on the front end, and again ...

Spark up your Independence Day festivities by making salads out of potatoes, hearts of romain, tomato or fusilli pasta.

The bottom line, according to my aunt: Cooling the noodles before mixing in the dressing results in a less flavorful pasta salad. The dressing will be there, but the taste won't be as intense. Also, ...

1. Heat the olive oil in a small saucepan over medium-low until it thins out a bit. 2. Add the garlic and chili flakes and ...

Spread the onions and garlic on the baking sheet, then top with the mushrooms and tomatoes, ensuring they’re evenly spaced.

Tucci has a talent for zucchini. He makes a "life-changing" zucchini spaghetti and has perfected concia di zucchine by ...

As warmer weather arrives, I love to have an oversized bowl of grain salad in my fridge to serve up whenever hunger strikes. Here’s how to make a super-satisfying one.