If salsa verde is your jam, you'll love this creamy green spaghetti. Simply char poblano peppers and garlic in the broiler, ...

Chef Andrew Dolich loves pasta, and his passion for textures, shapes and sauces is palpable. Rather than open a restaurant, the Detroit area chef has launched Oliva Pasta, a private chef business.

Chefs reveal the chain restaurants that get spaghetti and meatballs right, with tender meatballs, balanced sauce, and ...

I’ve cooked more pasta than I care to admit. It's in heavy rotation in our family meal plan and I can definitely tell you the difference between al dente and “someone fell asleep during a rom-com.” So ...

We may receive a commission on purchases made from links. There's an alluring aura around canned pastas that's difficult to ignore. Maybe it's the fact that they're inspired by classic Italian dishes ...

Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more. ✅Ingredients • 1 pound spaghetti pasta • 1 tablespoon salt • 1 pound ...

Try these two dishes instead of ordering delivery. Sunny Anderson shared two simple pasta recipes that anyone can whip up at home for a delicious meal, no delivery service required. The Food Network ...

After operating for 12 decades at 151 Union Street, the abrupt, late-February closure of Ferdinando’s Focacceria came as a shock to many who knew the Carroll Gardens institution for its ...

They say you shouldn’t take your work home with you. But when your work is your passion, perhaps you don’t have much of a choice. At least that’s the case for chef Matthew Drazick Halip, who has ...

“We cook and eat a lot of pasta, but I bet you don't know all there is to know about it,” Culinary Producer Nicole McLaughlin says in a new video. “I've got surprising ways to boil and strain your ...

Restaurant pasta has a way of making us feel both amazed and mildly offended. How can something so simple taste so good? It’s not magic (and surprisingly, it’s not fresh pasta either!). It’s all ...