Chef Dennis Wasko explores the rich history of the Bene Israel and how they adopted the cuisine of their Maharashtra neighbors.

The Feast of the Seven Fishes is the tradition of enjoying fish on Christmas Eve. It dates from the Roman Catholic religious custom of abstaining from meat and dairy products on the eve of certain holidays, including Christmas.

Panama is a country with a rich and diverse nature, and the same applies to its cuisine. The Panamanian food reflects the history of the country:

To the untrained eye, Caesar Salad looks simple-little more than lettuce, cheese and croutons. But the delightful tossing of romaine, fresh Parmesan c...

I started cooking chili over forty years ago and since then I guess I've made tens of thousands of gallons of chili. And in that time period I've cooked chili that was eaten and enjoyed by everyone from President Jimmy Carter to members of the British Royal Family. I make chili all kinds of ways and while I have some favorite recipes of my own including some I will share below I am constantly looking for new chili recipes and new ways to make chili. I love chili with beans but I also love a rea

Not sure if you're in the mood for a sandwich or salad? Have both! Eat healthy on the move with these delicious chopped-salad wrap recipes.

Chef Lidia Bastianich explores the lesser known regions of Italy and serves up recipes in her new cookbook that highlight the complexity of the country's history and cuisine.

Coq au Vin Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta. French Grated Carrot Salad with Lemon Dijon Vinaigrette This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets. Steak Au Poivre A classic French dish, steak au […]

"Where it originated I have no idea. I did popularize it when I realized that on the best grapefruit in the whole wide world (Texas grapefruit) it was the most delectable dressing imaginable."

Crispy vegetables, crunchy peanuts, creamy dressing and chewy farro make this Rainbow Thai Farro Salad a perfect lunch or side dish.

From the kitchen of One Perfect Bite...This hearty pasta comes from Lidia Bastianich whose unlikely history is the "stuff dreams are made on." Beating incredible odds, this Yugoslavian refugee become a respected restaurateur, chef and cooking instructor; her specialty - Italian food. Her programs air on PBS and, while she's not an entertainer, Lidia is a teacher and she sure can cook. Some of her recipes are outstanding. The lure of Capellini Capricciosi begins with a siren's song - the aroma of bacon. Onions are added to the pan and as they begin to caramelize the chorus swells. Just before the coda, hot pickled peppers (pepperoncini), Italian tomatoes and copious quantities of Parmigiano Reggiano are folded into the mix. A final toss with steaming capellini and a ready fork brings us very close to the one perfect bite of our quest. This is a 40 minute wonder! If you haven't tried this pasta you are missing a real palate pleaser. Here is how it's made. Capellini Capricciosi...from the kitchen of One Perfect Bite courtesy of Lidia Bastianich Ingredients: 1/4 cup olive oil, divided use 6 slices smoky thick cut bacon, chopped 2 onions, thinly sliced 10 pepperoncini, drained, seeded and chopped 1 (35-oz.) can whole, peeled Italian tomatoes, drained and roughly chopped 1/2 teaspoon Kosher salt + salt to taste 12 ounces dried angel hair pasta 1 cup freshly grated Parmigiano Reggiano cheese 1/3 cup + 2 tablespoons chopped Italian parsley Directions: 1) Heat 2 tablespoons oil in a large skillet set over medium heat. Add bacon and cook until brown, about 10 minutes. Add onions and cook until golden, about 15 minutes. Add pepperoncini, tomatoes and salt and cook for 10 minutes longer. 2) While sauce simmers, bring 4 quarts of salted water to a boil. Add pasta and cook, per package directions, until al dente. Drain, reserving 1 cup of cooking water for sauce. Toss pasta with reserved 2 tablespoons olive oil. Stir into sauce with cheese and 1/3 cup parsley. If pasta appears dry, add some reserved cooking water. Toss well to combine. Transfer to warm serving bowl. Garnish with reserved 2 tablespoons parsley. Yield: 4 servings. Older Posts One Year Ago Today: Two Years Ago Today: Yogurt Lime and Honey Pie Apricot Oatmeal Bars Three Years Ago Today: Four Years Ago Today: Chicken Tostados with Pickled Onion Curried Turkey Salad

Before kicking off the final elimination challenge on the season finale of Bravo's Top Chef: All Stars L.A., host Padma Lakshmi noted that Melissa King "has more wins than any other competitor in the history of Top Chef.” Little did she know, Melissa would go on to add two major wins to that list: the titles of this season's Fan Favorite and Top Chef.&n

Try it tossed with salad, drizzled over tofu, or marinated mushrooms: this easy oil-free dressing is seriously versatile. Get the recipe here.