Take a look at Olivia's meatball ciabatta sandwich and refreshing Pool Party Paloma cocktail, perfect for celebrating the ...

Marinara sauce is tasty, but it gets boring. We collected some of the best old-school pasta sauces to try when you want some ...

Tired of sad, wilting basil and past-it parsley? Bushy, flourishing plants are possible, as are longer-lasting packets, with these tips ...

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Pasta salad is one of my quintessential summer staples. It’s filling, full of textural variety, and extremely ...

Parsley essential oil suppressed the proliferation of PHA-stimulated splenocytes at all applied concentrations. Similarly, it had a suppressive effect on the unstimulated and LPS-stimulated ...

Michelin-starred chef Tom Kerridge has shared his recipe for a quick sausage casserole with Savoy cabbage pesto. His method ...

Finding a restaurant that makes both kids and adults happy can be a real challenge. Pesto Italian Craft Kitchen in Mission ...

Bring a saucepan of water to a boil. Prepare a bowl of ice water. Blanch the 1 cup of parsley leaves in the boiling water for 20 seconds. With a slotted spoon, transfer the parsley to the ice water.

Method. To prepare the pesto, place the basil leaves in a food processor along with the toasted pine nuts (40g) and the garlic. Add a pinch of salt and a little pepper, then pulse until the ...

Make ahead: After the pesto is added to the salad, it can be covered and refrigerated for up to 1 day. Storage: Refrigerate the salad and greens separately for up to 3 days.