I'm a huge fan of anything pasta. During summer there's a bounty of fresh basil at farmer's markets, and I often buy a few bunches and whip up pesto sauce. Served over spaghetti, it makes a quick and ...

"I consider this pesto to be a minimal-effort, maximum-reward recipe," says the Food Network star and author of the new Peace, Love, and Pasta cookbook. "It has a nice balance of heat and a touch of ...

We’re not saying you should lie to your dinner guests, but we do have a penchant for secret ingredients—you know, the ones that surprise and delight while adding a certain je ne sais quoi to a dish.

One of the best ways to get yourself to eat more veggies is sneaking them into your meals, and there are endless ways to do it. You can mix cauliflower into your smoothies, use shredded zucchini in ...

The pesto here, made with broccoli florets and stems, is a thick puree mixed with toasted walnuts, olive oil, and Parmesan cheese. After making it in a food processor, thin it with a little water from ...

Recipe developer, food stylist, and the bestselling author Jess Damuck is visiting the TODAY kitchen to share a couple of her favorite spring recipes from her cookbook, "Health Nut: A Feel-Good ...

This pesto balances the bright flavors of basil and lemon with the savory flavor of roasted broccoli. It's a really easy way to get greens in through my favorite vehicle: carbs and cheese. I developed ...