If you don’t want to make the bread, just make the pesto and spoon some on to each serving of soup, or offer a bowl of it at ...

Being in the restaurant business and working long hours makes it hard to eat out. However, there are a few restaurants in town I cherish — one of them in a tiny little Greek café called Kriti Kitchen.

When you roast winter root vegetables along with shallots, leeks, and garlic, they caramelize and become sweet. Although this soup takes only about an hour from start to finish, the resulting flavor ...

Gnocchi light as clouds, sauces so smooth they’re like velvet, macarons that dissolve to nothing in your mouth, pates and mousses as fine as Irish butter, a rain of Parmesan like fine dust. Achieving ...

No one’s saying you have to go meatless just because it’s Monday — but as incentive to join the growing movement, every week we’re offering an animal-free recipe. Memorial Day is fast approaching, ...

Add arugula and parsley to a food processor and pulse to break up leaves. Add pine nuts. Drizzle in the olive oil and process until a paste forms. Transfer to a mixing bowl. Add salt, to taste. Top ...

In the doldrums of winter, I always look for a bright spot. This recipe for pesto provides it. But making fresh pesto this time of year means using those small, pricey packages of fresh basil in the ...

To make the pesto, whiz the parsley, garlic, chilli and anchovies in a food processor until finely chopped. Add the olive oil and vinegar and continue to whiz to a paste, then add the capers and ...

As an alternative to making the bread, just make the pesto and spoon some on to each serving of soup - Liz & Max Haarala Hamilton If you don’t want to make the bread, just make the pesto and spoon ...