The semolina dough for these hand-rolled noodles has a slightly higher ratio of water to flour, resulting in a tacky dough that rolls smoothly. If chilling the dough overnight, let it come to room ...

’Tis the season for entertaining. From family gatherings, to al fresco feasting with friends, dining out for all meals of the day, and just generally celebrating life with food. It's safe to say that ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

Traveling the world can be fun. But standing out as a tourist? Not so much. As satisfying as it might be to wander the streets of a foreign city with a huge camera strapped around your neck, appearing ...

We love all versions of clam pasta, especially those with a kick. To add some heat here, we decided to use aji amarillo — a Peruvian chili variety with a beautiful yellow color and a punchy, floral ...

This article originally appeared on Grub Street. Way back in March, after a swarm of Greenwich Village pastavores wiped out the De Cecco supply at our neighborhood Gristedes and all that remained on ...

In a non-stick skillet over medium-high heat, brown the almonds and garlic in the oil. Add the panko and cook until starting to brown. Set aside in a bowl. In the same skillet over medium-high heat, ...

Pesto comes in many guises, from the bright-green basil version to this tomato-and-almond number hailing from the coast of Sicily. We’ve opted for handmade pasta, which is a bit of extra work, but has ...