Tucked away in a modest shopping center in Marietta, Georgia, sits a coral-colored building with a simple red neon sign that reads “PASTA BELLA.” Don’t let the unassuming exterior fool you – this ...

Sometimes the most extraordinary culinary experiences hide in plain sight, and that’s exactly the case with Prime Steak House in Bethlehem, Pennsylvania – a neighborhood gem that locals have been ...

Blue Dog Bistro in Ocean Springs, Mississippi, offers a unique menu for brunch and lunch. You get to decide if you feel ...

This breakfast-and-lunch restaurant is also a part of the popular A Thyme Savor catering company and serves great versions of everything from doughnuts to Reuben sandwiches. For Chef Brad Hagler ...

Stir in ¼ cup of the pasta cooking water, the lemon juice and the cooked pasta. Toss in the fresh herbs and season to taste with salt, pepper and red pepper flakes.

Try adding a tomato or olive-oil packed sardines to a dish that’s already rich in tomato, crack open a can of salmon to use in a creamy penne dish with peas and a lemon, or make an old school favorite ...

Sprinkle shrimp with 1/4 teaspoon of the salt. Add shrimp to Dutch oven; cook until cooked through, 3 to 4 minutes, stirring once. Remove shrimp; set aside.

While classic shrimp scampi is perfect just the way it is, culinary queen Martha Stewart has a tarragon shrimp scampi recipe that takes things up several notches, with very little effort.

In a large bowl, squeeze the juice of one lemon over the shrimp, before adding in the cooled marinade and fully coat the shrimp. Let it marinate for 30 minutes, and then pop it under a pre-warmed ...

This shrimp pasta primavera features zucchini, asparagus, carrots and broccoli, all delightfully seasoned with fresh basil, thyme and parsley in this easily adaptable summer pasta.