Del Marinaio may not draw as many loyal celebrities and royals as Puny, but it offers an intimate harborside setting with ...

Pasta shapes like penne, rigatoni, and cavatappi owe their existence to a combination of technological innovation and happenstance. Some shapes were created by accident, while others were the work of ...

The DORO Restaurant Group is expanding its portfolio with another tasty stop for food lovers. No Mames Mexican Cantina will begin serving up authentic Mexican cuisine at 1140 Silas Deane Highway in ...

"This large pothole in the Pemigewasset River, 30 feet in diameter and 15 feet deep, had its beginning some 25,000 years ago ...

Plus, we get to make something from scratch and enjoy it together.” A decade ago, artisanal pasta, whose roots date back to the fourth century in Italy, seemed on the brink of extinction ...

Pasta – it's a tricky subject. For some, a bowl of cheese-topped spaghetti bolognese is the ultimate comfort food with every right to its place on the meal plan. For others, it's a guilt-ridden ...

It doesn’t take a lot of ingredients (or a lot of money) to make a standout ragù alla Bolognese. What it does take is patience. For the meat sauce to achieve its ideal texture, it must cook low ...

“I wanted to bring this level of artisan excellence to Australia,” Gaffney says. His first batch of Madeleine was hand-formed, wrapped, and sold in May last year. Naomi Ingleton is a pioneer ...

Carbone is one of the hottest restaurants in New York City, and it's almost impossible to get a table. But you don't need a reservation to whip up some of Mario Carbone's dishes at home. I asked ...

Cacio e pepe is a well-known Italian pasta dish consisting of just three ingredients—pasta, pecorino cheese and black pepper. Technically, there is a fourth ingredient: water. Also, the pasta is ...