Ingredients 1 1/2 cups water 1 cup milk 8 ounces elbow macaroni 4 ounces American cheese, shredded (1 cup) 1/2 teaspoon Dijon ...

It's no secret that fresh pasta is seen as superior to dried pasta by many, but it's not quite so simple. There's a time and a place for both, here's why.

This recipe is from Marcella Hazan’s “Essentials of Classic Italian Cooking,” which was re-released on the cookbook’s 30th ...

If you're tossing dry spaghetti in a pot and ladling a spoon of sauce over the top, but yearn to create restaurant-level pasta at home, this guide is for you.

Sorrentinos are a type of stuffed pasta, originally from Italian cuisine and very popular in Argentina. They hail from the ...

Easy Olive Garden Recipe Copycats you can make at home! The flavors you love in easy to follow copycat Olive Garden Reci ...

Although aesthetically pleasing, combining eggs in a flour well to make fresh pasta is certain to be messy and inefficient.

In the southernmost parts of Ocean County, restaurant menus reflect cuisines of all kinds, from Europe and Asia to South America.

Whether you’re looking for a traditional pasta maker or an electric model that does the grunt work for you, here’s our review ...

If you’re looking to augment your customary Thanksgiving menu, consider these six recipes from “When Southern Women Cook: History, Lore, and 300 Recipes." ...

Tel: 6012 1098), which serves Swiss-Italian grotto foods prepared by chef Matthew Ziemski, who makes fresh pasta and sauce in-house. Whether for lunch or dinner, the place is filled with ambience.

If there’s one food I would never think about making from scratch it’s pasta. So easy to buy, it’s just not worth the hassle, right? Well, it turns out I’ve been wrong all this time. Even fresh ...