When I'm in the mood for something cozy, quick and comforting but not necessarily a big bowl of pasta, this recipe fits the bill perfectly. Vodka sauce is incredibly easy to make at home and uses ...

Hospitality is a way of life in Armenian culture. The table isn’t set until it groans with the weight of too many dishes, and a meal isn’t a meal without a drink and multiple toasts of gratitude. The ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings 6 ounces pancetta, diced 1 yellow onion, diced 6 tablespoons vodka 1. In a skillet over low heat, cook pancetta ...

"Cooking shrimp in the shell maximizes its flavor. This stock is quite spicy, and the shrimp should be cooked at least 2 hours ahead and left in the liquid. Eat them at room temperature, sucking out ...

Using a stainless pasta machine, Sri Kumarasingam cranks out shapes from fusilli to macaroni and spaghetti. The owner of Pastorante restaurant in Harrisburg mixes durum semolina flour with eggs and ...

Fresh, peeled raw shrimp with tails on a wooden cutting board and two sliced lime wheels. - Nurma Agung Firmansyah/Shutterstock Shrimp should be a staple seafood in everyone's home cooking repertoire.

I’ve been salivating over “Pasta Veloce,” the newest cookbook by my dear friend and bestselling author Frances Mayes. Perfect for when you want a delicious taste of Italy veloce, or fast, all the ...

It seems like everyone is ready to welcome spring. Recipe developer, food writer and author Lidey Heuck is no exception. Heuck is visiting the TODAY kitchen to share two simple spring dinner recipes ...