The buyout brings the Brentwood-based company's manufacturing of its Peter Pan peanut butter in-house, takes the company into ...

Kitchen’s Gurdeep Loyal new recipe book Flavour Heroes offers a tasty pasta, chipotle hoisin chicken wings and a treacle, ...

Lower the heat to medium-low, and add 1 jar of store-bought marinara, 1 cup of chicken or beef broth, 1 bunch of chopped ...

1. In a large flameproof casserole or Dutch oven over medium heat, heat the oil. Add the cracked pepper and cook, stirring, ...

For the best texture and most robust flavor through and through, dressing the salad twice — once on the front end, and again ...

Reserve the leftover 1/3 dough. In a large saucepan, boil water over high heat and add a dash of salt. Add in about 8-10 ...

Master pasta artisan Gianluigi Peduzzi from the Rustichella D’abruzzo Pasta Factory showed us the entire process behind making the best dry artisanal pasta in the world.

Transfer the pasta mixture to a 9-by-13-inch baking dish, cover with foil and bake at 400° for 45 minutes, stirring every 5 to 7 minutes, until the pasta is tender.

Go behind the scenes of Rustichella d'Abruzzo, one of Italy’s finest pasta factories, to discover the traditional process of making dry pasta! From selecting the best ingredients to using time ...

Dry Italian-style pasta is made from a dough of hard (or durum) wheat flour and water. Fresh pasta, on the other hand, is made with soft wheat as well as water and/or eggs.

For long pasta varieties like spaghetti, linguine, or fettuccine, the typical portion size is 90 grams of dry pasta per person. When cooked, this expands to about 180 grams, which is roughly a ...