A creamy pasta bake with all the best thingsThis dish checks every comfort food box—tender chicken, sweet cherry tomatoes, ...

The roasted tomato sauce can be stored in the refrigerator for 1-2 days. Tips Roasted garlic is more digestible than fresh garlic, but you can reduce the dose if you prefer.

This easy lasagna recipe yields classic results in a fraction of the time thanks to a few strategic shortcuts. Here's how to ...

To the zucchini in the pot add the puree, drained pasta, butter, pecorino, basil and another ½ cup reserved pasta water. Cook over medium, tossing, until heated through and the mixture is creamy ...

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

¼ cup extra-virgin olive oil. 4 ounces pancetta), chopped. 4 medium garlic cloves, minced. 4 bay leaves. 2 tablespoons tomato paste. 1 sprig rosemary. Kosher salt and ground black pepper ...

Add 1 cup of the pasta water, the lemon zest and juice, and the remaining 1 teaspoon of salt to the blender with the zucchini. Start blending on low, gradually increasing the speed to high.

Reduce the heat to medium. Add the remaining oil, the rest of the garlic and the chilli. Fry for 2 minutes. Add the tomato purée and chopped tomatoes, bring to the boil, then reduce the heat to a ...

Add the half-and-half and cook, stirring, until the sauce is lightly thickened and clings to the pasta, about 1 minute. Off heat, taste and season with salt and pepper.