These herb sauces know no season but can easily be adapted to market finds.
Read carefully because your culinary repertoire is about to expand exponentially.
Have you ever heard of 'sexy pasta?' Listen to the story behind trofie.
This creamy risotto is nothing short of a flavor bomb!
It's time to give other greens a try.
I know you can whip this up in minutes because I did it one recent Sunday afternoon. After cutting the fresh basil, I set to work on the pesto, and was finished in the time it took the pasta to cook. Not bad for a last-minute lunch!
Pesto has always been my all time favorite sauce for pasta, spread for bread and dip for chips. It's so easy to make that I never buy it from the store.
The Wall Street Journal has a great article by Sara Nassauer about struggles several chain restaurants face when trying to find the balance of offerin...
Grilled cheese recipes are in high demand this time of year. Kids love them, parents love them, and yes -- even your cocktail companions love them, too.
Pesto, the famous herb sauce from Genoa is rich, flavorful and very versatile. Italian for paste, pesto is just that -- a paste classically made of ba...
Hurricane Irene is coming, and many of us on the east coast may find ourselves without power and tired of eating crackers, chips and other no-cook items. With a couple fresh ingredients you can create a great fresh pesto salad, electricity be damned.
Genoa's famous basil pesto belongs to a genre of pounded herb sauces found all across the Mediterranean. Some are traditional; others are creations of...
After some rattling of bowls and a few choice curses, my sister emerged from the kitchen area carrying a large glass bowl of pesto pasta to the table. I took my first bite before she did. My taste buds immediately shut down. My throat burned.
Until recently, I'd never tried fennel pollen -- the yellowish dust that drifts off the blossoms of the green feathery plant. If angels sprinkled a spice from their wings, this would be it.
7 summer sandwiches, perfect for picnics or sprucing up a brown bag lunch. Hit up food52.com for more on all things food, from baking recipes to salv...
Meet Leda Meredith, author of The Locavore's Handbook and one of New York City's most well-known urban foragers. We visited Prospect Park in Brooklyn ...
We recently met up with Chef Willin Low of Singapore's Wild Rocket restaurant, and in the kitchen of Chef Brad Farmerie's Double Crown restaurant Ch...
Abundant harvests like this one are a great way to bring family and friends together around the rituals of food. It can take time and several hands to pick over a large amount of basil.
All the foodies in my neck of the woods are, well, in the woods. The two wild foods of the week are a weed and an invader -- stinging nettles and garlic mustard.
Welcome to the first Economy Bites episode to hit HuffPost! This week we're making Pesto Bows with Spinach and Sausage. Aren't you salivating just reading that title?
Food people seem to obsess over that perfect taste sensation that is umami -- a self-defining, you've-got-to-experience-it-to-believe-it flavor in this Genovese Pesto Pasta.
Patti Moreno, also known as the Garden Girl, shows us all about green garden DIY on her show about urban sustainable living. In this episode, Patti sh...
Is it possible to get someone to care about food? To put time into learning how to cook? And are the reasons a kid should care about food any different from why an adult should care about food?
Making pesto can be a slightly messy job. Making two separate batches of pesto is a very messy job--especially since I was trying to get them both out on the table at the same time.
