Add the juice of 1/2 lemon and 1/2 cup of the cooking water from the green bean pot. Raise the heat if needed to simmer, ...

Why one-pot pasta is a weeknight hero One-pot pastas are a weeknight lifesaver, and this vegetable-packed version proves ...

Bring the beans to a boil, then reduce to a simmer and cook until they're tender but the skins are still intact, about 1 to 1 1/2 hours. Let the beans cool, then strain and reserve the cooking liquid.

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

Pasta with green bean ragu. This spoonable pasta is a dance of sorts between two pots: one with fresh green beans and orecchiette, the other with sausage ragù. Food styled by Simon Andrews.

Puttanesca is a beloved sauce for pasta—it's a little spicy and quite briny. You can stir in things like capers, vinegar, and ...

(How fun is that to say, preferably with an Italian accent?) She told him that, in the 1960s, when she began making these salads in the summer instead of pasta dishes, friends and family started ...

“Stewed beans with chiles and a really crusty, delicious ciabatta — that’s the essence of country Italian cooking,” Zepeda ...

Why the Shape of Your Pasta Mix-In Matters Bowers' lemon asparagus pasta showcases how the way you cut your mix-ins can take your pasta from good to great. The recipe itself is simple—just ...

Metro Phoenix welcomed over 2 dozen new restaurants in June, including a European-inspired bistro, a popular Indian chain and ...