Making fresh pasta doesn’t have to be a big to-do. Yes, it can be a lot of work, but the possibilities that await you are endlessly exciting. I love what can be done with just a few basic ingredients and a little bit of skill. Depending on the season, the amount of time you have, or the mood you’re in, you can make short pasta, long pasta, stuffed pasta, whatever you like. As your skill and confidence grow, you’ll realize that a whole new world is open to you with fresh pasta. What I offer here is a way for you to dip your toe in the pool of well-salted pasta water and see where the noodles take you!
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.