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

From pesto to no-cook tomato sauce pasta, these effortless weeknight pasta dinners celebrate peak summer produce like ...

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.

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.

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 ...

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

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

Got too much zucchini? Discover tasty and creative ways to use it up—from crispy fritters and zoodles to moist breads and ...

Take advantage of the sun-dried tomatoes. Rather than sautéing your garlic and chicken in olive oil, plenty of reviewers use ...