Lately I’ve been feeling like life has been getting away from me. I buy food, I make food, I store what’s left in the fridge for later, and then I forget it exists. This morning I threw out three ...

Zucchini is among the most prolific of summer vegetables, in large part because it’s so easy for even beginner gardeners to grow. It’s especially popular here in Pittsburgh, where thin, fried ribbons ...

To celebrate autumn's arrival, celebrity chef, restaurateur and cookbook author Giada De Laurentiis is stopping by the TODAY kitchen to prepare a few of her favorite comforting recipes that are as ...

These zucchini casseroles are irresistibly good. From zucchini summer casseroles mixed with other fresh seasonal produce to a cheesy zucchini dinner you can eat any day of the year, these recipes ...

To make marinara sauce, in a medium saucepan, combine tomatoes (with their juices), onion, garlic cloves, oil and oregano. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer for ...

Is it still lasagna if you literally leave the lasagna out? Purists would say no. But I'm no purist. In these lasagna rolls zucchini stands in for the pasta and they are just as good as the real thing ...

Makes 6 servings. Recipe is by Teresa B. Day. 6 chicken breasts, cut into bite-sized chunks 2 tablespoons olive oil 1 tablespoon Worcestershire sauce Juice of ½ lemon 2 teaspoons salt 1 teaspoon fresh ...

Two area chefs battled it out on Wednesday with six courses that took gave some everyday foods an unexpected twist. Each chef was required to prepare one appetizer, one entree and one dessert -- each ...

Zucchini is among the most prolific of summer vegetables, in large part because it's so easy for even beginner gardeners to grow. It's especially popular here in Pittsburgh, where the now-classic ...