This spaghetti with red wine is made more like risotto than typical pasta. The cooked spaghetti is tossed in oil in the skillet while red wine is slowly added.
For this New England clam chowder, steamer clams, rather than chowder clams, are used. The broth is creamy and rich. Make the chowder a day ahead. Easy.
Luxuriously broad noodles known as pappardelle become all tangled up in this hearty bolognese sauce. Whereas the pasta is fresh, the sauce can be made ahead.
Fusilli pasta is tossed in a sauce rich with bufala mozzarella. The melted cheese creates strands as the fusilli is lifted, hence the telefono reference.
These savory shortbreads are seasoned with thyme, lemon, and a sprinkling of sea salt. Serve the shortbreads as a snack or as an hors d’oeuvre with wine.
Bread that’s homemade, healthful, and has no need for kneading? Believe it. All that’s left to do is let this rugged loaf bake while you bask in the impending goodness.
So what if salmon isn’t from Italy? Cookbook author Guiliano Hazan is, and he says to go right ahead and toss chunks of the rich fish with pasta, tomatoes, and cream.
We think these conversation-starting cookies defy the laws of physics. We think you’ll agree when you experience what big flavors they flaunt for something so thin.
Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.
For these steak tacos, flank steak is marinated in a spicy sauce then seared medium-rare. The steak and garnishes are piled on tortillas to make tacos.
This chicken chili is called black and white because of the of black beans and cannellini beans. The chicken makes the chili lighter but it’s still hearty.
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
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