I love pasta any time of the year but Spring is without a doubt one of the best times to make lighter, more plant-forward pasta dishes.

In celebration of National Herb Week, I am sharing one of the favorites that I call "new" mother sauces. Emerald green in color, this sauce

My favorite kind of salsa is the smooth kind versus the chunky. Most Mexican Restaurants serve this style of salsa when you sit down to eat

Tomorrow is National Shrimp Day, a day that's celebrated because Americans eat Shrimp more than any other seafood. It's Bubba Gump's favori

Cajun Dirty Rice like my mama used to make has traditionally been made with chicken livers and gizzards. I recall we always used to have...

I hear up in the north woods the maple syrup season came early. I love using the real thing for cooking with maple syrup. One of my...

Pizzetta means "little pizza" in Italian. It's a perfect vehicle to use up bits of cooked vegetables, meats and cheeses. This recipe is...

Classic Hummus Inspired by Moroccan style

I was interviewed by a college radio station recently about cooking during shelter in place. I sort of live shelter in place sometimes on a

Dear Chef Coco, Can you share a good idea for a special food gift? I am Italian and I want to make something special this year for my...