Were you looking for a seasonal meal without using too much ingredients? Well, let us know about this ultra creamy zucchini pasta recipe with Philadelphia cheese sauce. Result ? Zucchini that keep ...

A quick dinner-saving first course, the last-minute idea when the fridge is... "crying" and the pantry is half empty! The ...

In a large pot, boil 4 quarts of water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2 cups of the cooking water, then drain.

Directions: Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Slice each half lengthwise about ¼ inch thick, then cut the strips crosswise into 1-inch sections.

Transform classic pesto by adding creamy avocado for an extra richness. Blend ripe avocados with fresh basil leaves, garlic ...

1 pound zucchini. 12 ounces short, curly pasta, such as cavatappi or gemelli. Kosher salt and ground black pepper. ½ teaspoon saffron threads. 3 ounces pancetta, finely chopped.

Lemon olive-oil ice cream: A dessert equally cooling, bright and sassy, Yossy Arefi’s homemade, custard-based ice cream is ...

From savory stir-fries to sweet desserts, zucchini is one of the most versatile vegetables that every home cook loves ...

While the pasta cooks, in a 12-inch skillet over medium, cook the pancetta and garlic, stirring occasionally, until the pancetta has rendered some of its fat and begins to crisp, about 3 minutes.