This versatile recipe uses all stuff from your pantry, so you can make substitutions and it always turns out great!
If you ever visit the souk in Marrakesh, Morocco, you might come across a little man sitting on a big pile of rocks. Order the lamb and he'll reach down and...
This Roasted Pumpkin Arancini dish was inspired by a classic seasonal ingredient.
Secret, secret, this scampi's got a secret! Chef and culinary author Julia Turshen's buttery, lemony shrimp & asparagus scampi has a lightning-fast shortcut that'll get dinner on the table stat.
Just in time for spring, a fresh twist on potato salad, full of greenery and life.
For South-dwellers and especially Neapolitans, Casatiello is the iconic savory bread for this holiday time.
You don’t need a parrilla to make this appetizer; use a gas grill or Weber kettle.
An ancient bread tradition of Bernalda.
A simple, rustic dish that can be a main or side dish.
Thick-rimmed Neapolitan-style pizza has become synonymous with Italy, and it is arguably the country’s most famous export.
"Antipasto" means, literally, "before the meal". It can be a little nibble or two, a platter of salami and cheese, or an extravaganza of a dozen or more delicious foods....
Grilled Steak Salad paired with Diamond Collection Merlot
You can’t go through grilling season without indulging in a classic steak and cabernet sauvignon pairing. Isn’t that a rule somewhere?
This Pan Roasted Rack of Lamb recipe with Fingerling Potatoes, Swiss Chard, and Blueberry should be paired with: Director’s Cut Cabernet Sauvignon
This Grilled Chicken Legs and Thighs with Creamy Polenta and Spring Onions should be paired with: Director’s Cut Cinema
This rich and creamy risotto showcases the bounty of local wild mushrooms and celebrates the silky and complex Pinot Noir grape of California.
Learn how to make Barbecued Jackfruit Tacos, Corn Tortillas and Raw Tomatillo and Avocado Salsa from authentic recipes from the Culinary Institute of America
