“It’s one of my favorite things to eat,” said Amy Brandwein, chef and owner of Centrolina and Piccolina in Washington. “It’s delicious. It doesn’t take very long to cook. It’s easy to digest. You ...

"Life In Full Flavor - Traveling with the Chef" follows the fascinating culinary journey of the Roman chef Luca to discover ...

Combine the brown sugar and salt in the water and bring to a boil. Stir until dissolved and then add the rest of the brine ingredients. Lower heat and simmer for about 5 minutes. Turn off the heat and ...

1 pound dry spaghetti noodles 1/2 cup extra virgin olive oil 6 garlic cloves minced Pinch of red pepper flakes Kosher salt to taste Cook the spaghetti to al dente in a large pot of heavily salted ...

Discover the classic Italian recipe for Spaghetti Aglio, Olio e Peperoncino, perfectly balancing garlic, olive oil, and chili peppers. This simple yet flavorful dish is quick to make and a true taste ...

As much as I adore long-simmered pasta sauces like Bolognese or Marcella Hazan’s butter-slicked tomatoes, the ones I gravitate to most can be sautéed in a skillet while the pasta boils in a pot ...

Back in July, my colleague, food columnist Jenn Harris wrote about cacio e pepe‘s current grasp on the American palate. Ubiquitous and delicious, it certainly qualifies as a divine dish that can be ...

If 6 o’clock arrives and my people don’t know what they want to eat, spaghetti is my easy go-to. So when I stumbled across a recipe for spaghetti aglio e olio (literally, garlic and oil spaghetti), I ...

In a medium pot, bring 3 quarts of water to a boil; add salt. Drop fresh pasta in water and gently stir to break up (about 5 minutes). In a saute pan, heat oil over medium low heat and add garlic, ...