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Broccoli is sauteed with a generous helping of garlic, and baked with ziti pasta and mozzarella cheese until hot and bubbly.

Create a refreshing salad dressing using sumac as the star ingredient. Just mix olive oil, lemon juice, minced garlic, and ...

Marcella Hazan's recipe for veal-stuffed zucchini is based on a dish she had in the small Italian seaside town of Pesaro. Instead of halving the zucchinis, she hollows them out while keeping them ...

This quick-cooking fricassee of shrimp with summer squash is a recipe from Mississippi chef Vishwesh Bhatt. Tender yellow squash, tail-on shrimp, fresh corn, and tomatoes are cooked in white wine ...

Last April, in the “Meet the Chef” series at Highfield Hall, we were treated to a demonstration of Cape Asian fusion cooking. John Wilson, chef-owner of Water Street Kitchen and ...