"Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the ...

We're in the DelmarvaLife kitchen with Chef Joe Bellia for Mamma Mia Monday making a shrimp pasta dish with summer sauce.

There’s something special about warm pasta in the summertime—especially when it’s tossed in buttery garlic-Parmesan sauce and ...

Preserved lemon adds its salty, fermented punch to a seven-ingredient pasta.

Let’s cook something with a little kick. Cajun food knows how to bring the heat and the comfort, all in one bite. From smoky ...

When chef Carla Lalli Music recently made pasta with sausage and broccoli rabe for dinner, it came out too salty.

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, ...