This week on Windy City Weekend, Ryan and special guest co-host Cheryl Scott sit down with 103.5 KISS FM "The Fred Show" host ...

Skip filling bread and heavy cheeses and go for these seafood and vegetable-foward starters before big meals this holiday ...

Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers ...

Check out the full recipes below. Preheat the oven to 375 F. In a medium-sized baking dish, mix together the orzo, chicken ...

Dan Pelosi, aka Grossy Pelosi, snuggled his way into my heart with his delicious, approachable Italian American recipes and ...

Crispy, sweet, and salty, fried calamari is a go-to appetizer for good reason. But, you can turn squid into a main course by ...

Looking to build out a showstopping cheese board for your holiday guests? Grab the biggest board you’ve got and fill it with ...

This abundant board features tortellini skewers, prosciutto-melon skewers and stuffed mushrooms, as well as classic antipasti ...

Add in the olive oil, season with a pinch of salt and continue whipping until well combined and the feta becomes completely creamy and homogenous. You almost want to aim for overwhipping.

This oil is made using a secret 100-year-old recipe, using cold extraction of ripe olives, which are pressed using a traditional stone mill, helping to preserve their buttery mellow flavour.

Transport yourself to the coast of Valencia, Spain with this veganized recipe made with plant-based sausage, cauliflower florets, and chewy olives. As we said before, quinoa is incredibly versatile.

Figaro’s Olive oil is rich in mono-unsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and antioxidants known to boost heart health and help lower cholesterol in people.