The first rendition of fettuccine Alfredo, cooked up in the early 1900s, was just fettuccine tossed in butter and parmesan, creating a rich, cheesy sauce. When the dish made it's way to America, the ...

Stroncatura calabrese is this really rustic pasta from Calabria, in southern Italy, where bold, honest flavors pretty much ...

Viral private chef Rob Li knows a thing or two about classy, coastal cooking, and he says this dish encapsulates it. "The recipe was inspired by summers in the Hamptons, but it’s my way of proving ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

1 lb of soften unsalted butter 1 Tbs of minced garlic 1 Tbs of fresh lemon juice 3 Tbs of calabrian chili paste Pinch of kosher salt & pepper Add oil olive oil to a hot saute pan. Then add shrimp to ...

You might reach for it at Chinese restaurants or consider it a household staple, right next to the mustard in your refrigerator: Asian chili crisps have exploded onto the mainstream market in the U.S.

Corto's Calabrian Chili Olive Oil and Lemon Verbena Olive Oil Corto, the 100% California-grown olive oil trusted by chefs nationwide, has released its highly anticipated Agrumato-Method Olive Oil Gift ...