Once smooth, add to a skillet with sauteed onions or shallots; whisk pasta water, herbs, and vinegar into the sauce before adding in your pasta. Want more food knowledge? Sign up to our free ...

Jennifer Thornton, owner of Buttercream & Olive Oil cooking school in North Royalton, is a big fan of chestnuts. She uses them to make fillings and doughs. “Chestnuts have a rich, earthy flavor that ...

Pumpkin's earthy, mild sweetness makes it a versatile ingredient in more than just pumpkin bread and pie. It's just as ...

The smartest way to shop if you're looking to pinch pennies is often with a menu and a list of specific ingredients in mind ...

There’s something wonderfully satisfying about ditching the silverware during fall. The crisp air practically begs for foods you can pick up, munch on, and truly connect with. From the sweet-sticky ...

The bestselling author, 72, tells Tom Parker Bowles about youthful bad-eating habits, discovering French cuisine as a teen ...

Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give ...

One of the most durable of all standard Christmas songs played nonstop during this time of year is “The Christmas Song”. If that unimaginative title doesn’t ring any silver bells, that’s because it is ...