Looking for a better way to eat? Think Mediterranean. Nicci Micco, a nutrition editor at EatingWell magazine, says the common sense (and delicious) Mediterranean diet not only is packed with healthy ...

“You could say my whole life revolves around cooking and eating,” writes Nadine Levy Redzepi in the introduction to her new cookbook, “Downtime: Deliciousness at Home.” The book is a collection of ...

Note: This soup can be a meal in a bowl, with plenty of veggies, beans and, of course, pasta. Infusing the broth with leftover Parmesan rinds or dried mushrooms adds depth, and you can shower it with ...

Start off by taking a 12 to 14 inch heavy aluminum anodized skillet, heat up the olive oil, stir in the smashed anchovies, and saut? the vegetable seasoning and the fresh garlic over a medium-high ...

There’s no cream in this sauce ? it’s just an illusion, thanks to the lush but low-cal ricotta cheese. Keep a can of minced clams in your pantry so you can count on this tasty pasta dish as a ...

10 ounces fresh spinach, reserve a few leaves for garnish 6 ounces fat-free plain yogurt 8 ounces fat-free/reduced fat cream cheese 3 ounces feta cheese, reserve 1 ounce 3 tablespoons grated Parmesan ...

— -- From corndogs to "pokey brownies," Emeril Lagasse has some fun recipes that young aspiring chefs will have fun making — and eating. His new book for children, There's A Chef in My Soup, has ...

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, then drain. Meanwhile, in a large skillet over medium-high heat, combine the beef and onion; sauté, ...

1 (8-ounce) package fresh sugar >snap peas (1 cup)> Grated Parmesan cheese> Meanwhile, heat olive oil in a large skillet over medium-high heat. Add prosciutto and red onion, reduce heat to medium and ...