For the Love of Food

To make the fresh egg pasta all you need is 2 cups of all-purpose flour and 3 large eggs, beaten. Pulse the flour with a metal blade in a fo...

I wish I could make this recipe here at school, but since we're not allowed to have alcohol in the dorms I think it would be a problem i...

This is a family recipe, I used to watch my mother make it and she would watch her mother make it. For the most part we actually add many of...

Inspired by Chinese New Year this week, I read a description of my Chinese Zodiac sign, the horse. The description claimed that those born u...

When my beautiful sister, Mary, and I were in Italy, we fell in love with a Siena specialty: thick, glutinous noodles called Pici. We also...

To ring in the spring season, I decided to make an artichoke pasta. I found the recipe in Giuliano Bugialli 's book On Pasta . I was so...

Here is a seasonal recipe from Alain Ducasse in his Flavors of France cookbook. It is essentially a fried ravioli stuffed with pumpkin, le...

Tis the season for pumpkin! Here's the recipe for the delicious seasonal lasagna that we made tonight... 1.5 lbs pumpkin 2 Tbsp olive o...

I made an impulse purchase of fresh rabbit yesterday and then came home and didn't know what I was going to do with it... so I searched ...

About 8 years ago or so I started making a chicken ravioli recipe from a Williams-Sonoma cookbook on pasta. It became one of my standards, ...