Italian American joints once helped define neighborhood dining around the city. Now, rising costs and changing tastes are ...

Not all buffets are created equal—these Louisiana spots miss the mark, while others deliver authentic Southern soul food ...

Add in freshly chopped garlic, a drizzle of olive oil, salt, pepper, and a good helping of parmesan cheese. Let the sauce sit while you cook your pasta. You can use any shape you have on hand!

Beyond the pasta section, Shells offers a treasure trove of seafood delights. Their fried shrimp arrive golden and crispy, without that heavy, greasy feeling that plagues lesser establishments. The ...

To Comfort Food Classic Hey there, Jason Griffith here! Few dishes evoke the feeling of cozy comfort quite like a bubbling ...

Originally published in F&W's 1998 cookbook "Quick from Scratch One-Dish Meals," this recipe for baked shells in a meaty sauce has become an enduring favorite. Swirling some basil pesto into the ...

Bring a large pot of water to a boil. Add 1 tablespoon of salt then add pasta and cook according to package directions. You ...

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

At Selah Restaurant in Struthers, Ohio, that moment isn’t just possible – it’s practically guaranteed. Tucked into a historic red brick building that once served as a bank, this Italian gem has become ...

Handmade Pasta Shells 2 cups flour (see suggestion above) 2/3 to 3/4 cup water 1. Place the flour in a large, wide bowl. Make a well in the center and drizzle in the 2/3 cup of water. 2.

Here, the magic happens before the pasta ever hits the pot: “Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt and the pepper in a large bowl.

Lawry’s Seasoned Cajun Seasoning Turn up the volume on everything from meat and seafood to vegetables and tofu with this bold, Southern-inspired blend of paprika, red pepper ... cheddar and Parmesan ...