If you are a fan of simple and quick first courses like us, you will be captivated from the first taste by these spaghetti ...

According to Anna Del Conte, Italian-born British food writer, Spaghetti Puttanesca is a dish with roots in the poorest ...

The easiest way to “chop” canned tomatoes is to squeeze them hard enough to break them into pieces, one at a time over a pan ...

Red grapes and cruciferous veggies like cauliflower are two stellar anti-inflammatory foods. Put them together with roasted ...

Baked ricotta and spinach pasta shells Credit: Kitti Gould Short on prep time but not flavour, this 15-minute spaghetti is cooked up with anchovies, garlic, chilli flakes, capers, parmesan – and ...

The cumin, garlic, and scallion help to complement the earthy notes from the poblanos, while the cilantro adds freshness. Serve this pasta with grilled shrimp, chicken, or steak, or as a potluck ...

I utterly adore Marmite and butter on pasta, made (in)famous by Nigella. I’d go so far as to add extra black pepper and pecorino. I fear I will be stopped at the border of Italy if I ever try to visit ...

British food writer and chef Letitia Clark lives in Sardinia, where lemons are huge and plentiful – hence her new cookbook, For the Love of Lemons.

Pasta tossed with plenty of chopped clams, garlic, and tomato sauce is an iconic Italian-American dish. Here, a few simple touches enhance that homestyle taste: A dose of anchovies boost the ...

Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae ...