Making fresh pasta can be very fun, but there are some mistakes you should definitely avoid making when tackling this task, ...

Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying rack. • ...

How does Sydney’s new food hall at Paddy’s Markets stack up against those around the world? While there’s been some pushback, ...

The addition of orzo to roasted chicken, leafy arugula and juicy tomatoes yields a bright and fresh salad that works equally ...

Chefs Reginald Jacob Howell and Denzel Johnson have married their family histories into an intriguing restaurant with Indian, ...

By ALBERT STUMM When Maryam Jillani was growing up in Islamabad, the last day of Ramadan was about more than breaking a month ...

Although casserole recipes vary in ingredients and flavor profiles, there is one ingredient many of them have in common: noodles. Which pasta shape you opt for in your casserole is important, not only ...

Once cooked to al dente, Trader Joe’s orzo offers that toothsome bite I love from well-cooked pasta and the mild, slightly ...

Orzo is a rice-shaped pasta usually made from semolina flour. When cooked, it has a firm texture that indeed resembles rice.

The Brass Tag transformed into a hands-on cooking class for their Taste of Luxury event featuring Italian Michelin-star Chef Davide Palluda.

Persistently high egg prices have forced restaurants to pass the extra cost onto customers, or stop using eggs. One D.C. establishment has found a way to cope.