Arugula, that dark, peppery leafy green that seemed so terribly chic 15 years ago, has really settled in to become an adored staple. Unlike radicchio, the other trendy green of the 1980s, arugula ...

Family pasta nights feel a little more special with this arugula pesto pasta on the table. That bright green color from the ...

Arugula must be the ultimate palate cleanser. With its peppery bite, the green — especially when dressed simply in lemon juice, olive oil, salt and pepper — is my absolute favorite accompaniment to ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Oh, how I love a good Pasta and Pesto dish!

Pasta e fagioli is an Italian classic, always varied according to the cook’s preferences and creativity. I made several batches and opted for fresh rosemary over dried, prosciutto over smoked ham, ...

Pesto is the culinary version of a chameleon — and not just because it is so often green. It can shift and change and adapt to nearly any ingredient you want to use in it or any dish you want to use ...

This recipe from Milk Street is your answer for a creamy pasta sauce that won't get grainy or stringy, and it skips the cream. The notion was simple. The heat of freshly cooked pasta, a splash of its ...

The sunlit snow and somewhat warmer days as we enter March have me daydreaming of early spring produce — asparagus, peas and shoots; tender greens and the first bulbs of garlic and onion. While it's ...

Heat oil in a large skillet over medium-low heat. Add onions and ½ teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions ...