Deviled eggs are my go-to appetizer for every warm-weather gathering, from Easter dinner to a Memorial Day picnic, but I don’t always want to deal with the fuss of making sure they all stay upright ...

Also in the fridge were some fantastic farm fresh eggs and, of course, garlic and parmesan cheese that I always keep stocked. The wheels started turning, so I turned around to check my pantry cabinet ...

Breakfast for dinner is a thing, from pancakes and waffles to omelettes and bagels. But dinner for breakfast? Food Network chef Giada De Laurentiis says why not, particularly if that breakfast boasts ...

a variety of pasta shapes together - Olena Ruban/Getty Images Anyone who is a self-proclaimed pasta lover probably has a favorite pasta shape, whether it's a common classic like penne or bowtie or an ...

De Laurentiis shared the creation on her @thegiadzy Instagram account, writing, “Pasta for breakfast? That’s a definite *yes*. Especially in this springy egg and pasta scramble with asparagus.” Okay, ...

Ricotta might be the most versatile ingredient I use in the kitchen. Of course there is lasagne but when I want to let it shine I make gnocchi, pancakes, cannoli or just put it on toast or my morning ...

These are a few of my favorite things: soft scrambled eggs; perfectly cooked hot pasta; butter. Here are a few of my least favorite things: bumper-to-bumper traffic that makes my commute twice as long ...