Pasta and a jar of store-bought sauce is a classic in the world of pantry cooking. It’s a quick, pretty effortless and filling meal. While the adage “If it ain’t broke, don’t fix it” might be running ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Manjares chef Wilson Coronel preparing seafood pasta marinara. Credit: Lisa Reisman photos Clams.

Start by scrubbing clams under cold running water. Scrub clams to remove all sand from the shells. Once clams are cleaned, place clams in cold water, enough to cover. Allow clams to purge for 30 ...

Bamonte's is an Italian restaurant that has been in the same family for 110 years. It's located at 32 Withers Street in Williamsburg, Brooklyn. 1. In a saucepan, on low flame, heat oil, add garlic and ...

Dear SOS: I recently dined at Sisley Italian Kitchen in Sherman Oaks with some friends and ordered their cioppino. I thought it was absolutely delicious. It would be a great recipe to prepare at home.

Matty Matheson preparing his Green Garlic Marinara Pizza. Courtesy of Gozney Coloring inside the lines? Not the move for Matty Matheson. Take a page out of the chef, restaurateur, and actor’s playbook ...

All elements are crucial to Wilson Coronel’s seafood pasta marinara. But the secret to its exquisite flavor is in the sauce. “You have to reduce it, so it’s not too much and the taste comes through,” ...