A native of New Jersey and father of three, Ben Pollinger graduated from Boston University and the Culinary Institute of America. He has worked with world-renowned Chefs such as Alain Ducasse, ...

Bring a large pot of water to a boil with pinch of salt and cook the pasta shells as directed on the packaging. Meanwhile wilt the spinach (frozen is okay, just thaw and dry very well). Let the ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

As New Year’s Eve approaches, you may be looking for some last-minute appetizers to delight guests without spending too much time in the kitchen. Consider trying this recipe for "Crab Cake Stuffed ...

Stuffed mushrooms are always a hit when it comes to classic appetizers. They’re warm, savory and often the first thing that goes when passed around at a party. This version swaps the typical ...