If you haven't cooked with squid ink before, you might be confused about how and when to use it in your pasta dishes. A natural dye that's made and stored in the ink sacs of squid and other ...

Pasta is the ultimate comfort food. It’s versatile, easy to make, and tasty. The mere sight of a plate of golden noodles fills me with warmth. But what if those golden noodles are bluish black? No, ...

I have a dumb and stubborn rule about cooking with bourbon. I don’t do it. Ever. Why? Because by my calculation, there’s not a dish on the planet that’s more pleasurable with a shot of bourbon in it ...

Form a well with the flour, add eggs, salt and squid ink (if not available, don't worry). Work the flour into the eggs with a fork until it forms a workable piece of dough. Knead for 10 minutes by ...

BARRY SAYS: The original idea behind Courters' Kitchen was to cook meals based on things that we (mostly my wife, Kelley) have discovered in local fresh markets and/or ethnic food stores. We like to ...

Using a stainless pasta machine, Sri Kumarasingam cranks out shapes from fusilli to macaroni and spaghetti. The owner of Pastorante restaurant in Harrisburg mixes durum semolina flour with eggs and ...

300g fresh squid ink angel hair or similar thin pasta (see box, page 55) 140g olive tapenade 40g finely grated manchego, to serve Heat the oil in a large nonstick frying pan over a high heat. Add the ...

Hot coffee. Tahitian pearls. Little dresses. All things that are better in black. And to this arguably provocative list, for the spooky season — and especially for seafood — I’ll add artisan linguine, ...