Rabe. Raab. Rapini. Call it what you will, but it’s never better than when jumbled with sautéed garlic and crisped potatoes.
We know. You already have an egg salad sandwich recipe. But trust us, it’s nothing like this one, which is whoppingly old school in taste, blissfully healthful in every other way.
If spring had a taste, we dare say it’d be this simple yet sophisticated tart with its cheese custard, shatteringly crisp phyllo crust, and row after row of spring spears.
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.
This salad recipe–a great segue between winter and spring–is filled with cubes of roasted sweet potatoes, wedges of onions, and a sprinkling of feta on top of earthy spinach.
Think there’s nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.
Step one: Make a childhood favorite. Step two: Cut it into squares. Step three: Dunk, drop, or plop into tomato soup. Step four: Sigh.
The essence of autumn, this recipe juxtaposes tender root vegetables, crunchy Marcona almonds, nutty brown butter, and the lilt of lemon.
Eggplant, celery, fennel, zucchini, onion, tomatoes, olives, raisins, and pine nuts, oh my! Sicilian heaven in the form of a pleasingly tart side dish of sorts.
Summer at its simplest, not to mention it’s most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.
Lemon, ricotta cheese, peas, and pappardelle pasta. The name says it all. A simple dish that can be made in no time. It’s a real family-friendly dish. Honest.
Pasta made by hand according to tradition is unspeakably more supple, lovely, and gratifying than store-bought pasta.
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