These light, vegetable-forward spring pastas come together in a single pot—so you can spend less time scrubbing and more time enjoying the longer evenings.

Chef John's pasta primavera recipe is quite straightforward. Long noodles such as spaghetti or fettuccine is tossed with a ...

While the cauliflower gnocchi crisp up in a sauté pan, steam fresh asparagus in the microwave to keep it bright green and crisp-tender. Substitute frozen asparagus (or green beans or peas) in a pinch.

The recent spate of unexpected warm weather -- how is it 60 degrees in February in Pittsburgh? -- has got me thinking about ...

If there was ever a “Salt and Stone formula” for a great meal, it would simply be to combine cooked pasta with whatever delicious vegetable happens to be in season and available. Once you’ve done that ...

Cooking the rice in a flavorful stock made by quickly simmering shrimp shells with aromatics is one secret to restaurant-worthy shrimp risotto. Another is stirring the raw shrimp in at the end so they ...

Cook Pasta until al dente. Drain and set aside, reserving ¼ cup of pasta water. Add olive oil, peppers, and zucchini to a large saute pan. Saute until vegetables become tender. Add salt and pepper, ...

Spring is a notoriously fickle season. One day, it's sunny and gorgeous and you just want to eat all the green vegetables in sight. The next, it's snowing again and you're ready for a big crock of ...

These easy spring meals include everything from sheet pan dinners and air fryer recipes to fresh salads and quick pasta ...