To do the pasta, place a high-sided fryer or skillet on the stove, pour in enough water to bring the level up halfway, sprinkle in a pinch or two of salt, pour in about 2 tablespoons of extra virgin ...

from our files. It calls for a béchamel sauce as well as mushrooms and salami. Heat oven to 350 degrees. Generously butter a 1- quart baking dish. For the bechamel: In a medium saucepan, heat milk ...

Cauliflower, though now in vogue, was once the least appreciated of the large family of cruciferous vegetables, no doubt because of memories of encountering it boiled, flabby and timidly seasoned, if ...

Dear Susan: It’s not complicated at all -- quite easy, in fact. And we agree with you: This is one of the most amazing dishes in town. Chef Gino Angelini, who is from Emilia Romagna, says it’s a ...

This grown up version of SpaghettiOs features anelletti pasta mixed with a quick sausage ragù, topped with a mixture of breadcrumbs, Parmesan cheese, and herbs, and baked until it's a beautiful, ...

Cerignola, Castelvetrano and Taggiasca olives are tossed with an aromatic blend of fresh thyme, garlic, lemon and orange zest, peppers and rich olive oil in this simple dish, served with a loaf of ...

Today's Recipe from Our Files is for Pasta al Forno; pasta cooked in the oven. In 1998, a reader who had been to Italy enjoyed a cafeteria dish there, which had green peas in it. Our reporter shared ...

1¼ cups black Cerignola olives, or other brined black olives 1¼ cups green Castelvetrano olives, or other brined green olives Palouse to Cascades State Park Trail is home to this annual WA trek Why ...