"These shrimp are my go-to whenever the menu needs a jolt of sunshine, smoke and heat," the private chef says Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the ...

For the shop’s spicy pasta dishes, they add a few spoonfuls of bomba to their marinara sauce. (Providing they have enough for ...

The corkscrews of Fusilli Corti Pasta are somewhere between a short pasta shape and a long spiraling noodle, with a bouncy bite that will keep you going back for more and more. The shape is also ...

If you automatically reach for a shaker of crushed red pepper flakes when you’re serving pizza or pasta, it might be time for an upgrade. Calabrian chiles bring their sweet, nuanced heat to everything ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. There’s simple cooking. Then there’s fast cooking. When I’m making ...

Kathy Marsico never thought she’d end up spending half the year in the Italian countryside as a tour guide. The New ...

To prepare the Calabrian stroncatura with cherry tomatoes and anchovies, first slice the chili pepper (1) and quarter the cherry tomatoes (2). In a pan, pour a drizzle of olive oil and add 2 cloves of ...

Viral private chef Rob Li knows a thing or two about classy, coastal cooking, and he says this dish encapsulates it. "The recipe was inspired by summers in the Hamptons, but it’s my way of proving ...