Before I even took a bite of the capellini glazed in an emerald froth of pesto at Emilia, I knew it was special. My forkful ...

Prosciutto can be the star of a charcuterie board, but it's also comfortable supporting a wide range of raw and cooked dishes ...

When it comes to comfort food, casseroles are the Southern home cook's go-to recipes. We've rounded up a dozen recipes with ...

From bubbling lasagna and hearty meatballs to crisp garlic bread and melty chicken Parm, these classic dishes deliver bold ...

Baked potatoes seem so simple to make that we often don’t put a lot of thought into their preparation. Give the potatoes a ...

There are dishes that gain depth with rest and others that require the opposite. In cooking, there is a precise moment when a ...

I love making sea scallops. They’re sweet, juicy and take only a couple of minutes to cook. For this dish, I topped the ...

Another important tip is to pat them dry with a paper towel before cooking, which helps them develop a beautiful golden crust ...

Each customer in Schedule 1 has preferences when it comes to the products they consume. In the early stages of the game, you'll soon find that you need to create your own blends to maximize profits ...

We’ve developed a lot of cake recipes over the years, but one is celebrated above all the rest. It's none other than ...

If there is one combo people swear by, it is steak and potatoes. Nothing seems to go with a huge hunk of red meat quite like a spud, especially when it is baked and loaded with your favorite toppings.

I love this recipe because of how light it eats. The flavors are really balanced, from the natural sweetness of the scallops to the fresh grassy taste of the peas and a bright acidity from the lemon ...