While your pasta cooks in a pot of boiling water, add nutmeg, basil, cream, and more red wine to the sauce, stirring occasionally until the sauce has thickened. Add your pasta to the sauce and ...

Kim Leo traces her culinary roots to 1976 when her family opened the Hylan Boulevard restaurant, and now she's sharing those traditions in her first book.

When you think of clam chowder destinations, a small diner in Barnegat might not immediately spring to mind, but Lucille’s Country Cooking is about to change your entire perspective on where great ...

Start by cutting off the dark green tops of the leeks. Split them into quarters, slice into ½-inch pieces, wash well and set aside. Cut the bacon into thin strips. Heat a stock pot over medium-high ...

Fermented black beans give clams a deep savoriness in this 30 minute stir-fry. Cooking with a wok over high heat brings smoky depth and aromatic intensity to the dish. A cornstarch slurry thickens the ...

That’s a lot of clams. Now they’re really cookin’ at Long Island’s celeb-fave Vincent’s Clam Bar — where the red sauce that keeps them in the black is about to be sold in jars up and down the East ...

Christmas is busy enough as it is without having to worry about preparing a huge meal. We had turkey with all the sides last month, so we deserve a break from cooking! Make a filling, comforting, and ...

In the words of Ina Garten, “With so much to do for Thanksgiving, I’m always looking for shortcuts.” This entertaining and home-cooking icon’s most famous catchphrase is “Store-bought is fine,” but ...