Looking for a way to elevate your pasta game while keeping things nutritious? This Mediterranean-inspired mackerel pasta combines the rich flavors of canned mackerel with sweet cherry tomatoes and a ...

If you’ve ever grown mint, you know it can be invasive. However, you also know how cooling it can be in drinks, cocktails, water, sauces, salads and other dishes. Many mint plants met their demise in ...

Lidia Mattichio Bastianich is one of the best-loved chefs on public television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Her current ...

To make the pesto, in a food processor combine the walnuts, garlic, salt and cheese. Pulse to chop, then add the mint and cilantro, then pulse several more times to produce a chunky sauce. Transfer to ...

This is a different take on traditional basil pesto. Here, we use pistachio nuts with mint and parsley. Shelled green pistachios are readily available; choose roasted nuts for the best flavor. If you ...

Spread the walnuts out on a baking sheet and toast until lightly browned, 8-10 minutes. Set aside to cool. To make the walnut-mint pesto, put all the pesto ingredients into a food processor (or an ...

Adapted from "Al Roker's Big Bad Book of Barbecue," this recipe makes 2 cups of pesto, enough for up to 4 pounds of seafood or chicken, and it's great on vegetables, too.Makes 8 main-course servings, ...

3/4 cup olive oil or more if needed 1/2 cup grated Parmesan, Romano or Dry Jack cheese 1/4 cup shelled pistachio nuts Kosher salt Freshly ground black pepper Drop garlic down feed chute of food ...