Penne with Spinach and Ricotta

Penne with Spinach-Ricotta Sauce

A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.

  • Quick Glance
  • 10 M
  • 30 M
  • 1
Arugula Pesto Recipe

Arugula Pesto

This arugula pesto, a blend of arugula, pine nuts, and cheese, is great on pasta, fruit and pizza. If the arugula is too strong for the pesto, add spinach.

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  • 10 M
  • 10 M
  • 0
Avocado-Chèvre Spread Recipe

Avocado-Chèvre Spread

Our avocado-chevre spread is smooth with avocado, goat cheese, garlic, lemon. Spread the avocado-goat cheese mix on crostini, tuna, salmon. Serve as a dip.

  • Quick Glance
  • 5 M
  • 5 M
  • 0
Citrus-Olive Tapenade Recipe

Citrus-Olive Tapenade

This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.

  • Quick Glance
  • 10 M
  • 10 M
  • 0
Turkey Soup with Ginger, Lemon, and Mint Recipe

Turkey Soup with Ginger, Lemon, and Mint

This turkey soup is brightened by ginger, lemon, and mint. Turkey soup is a great way to use leftover turkey. Leftover chicken can be used in this soup for a quick weekday meal.

  • Quick Glance
  • 20 M
  • 40 M
  • 0
Angel Hair Pasta with Lemon Cream Sauce

Angel Hair Pasta with Lemon Cream Sauce

A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.

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  • 15 M
  • 20 M
  • 2
White Asparagus with Oranges and Olives Recipe

White Asparagus with Oranges and Olives

White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.

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  • 15 M
  • 30 M
  • 0
Yellow Gazpacho and Ratatouille Recipe

Yellow Gazpacho and Ratatouille

Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.

  • Quick Glance
  • 50 M
  • 1 H
  • 0
Curried Cauliflower with Currants and Pine Nuts Recipe

Curried Cauliflower Salad with Currants and Pine Nuts

For this salad, curried cauliflower, currants, and pine nuts are tossed in a curried dressing. The cauliflower salad can be made several hours ahead.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
In Winter We Ate Pears

Almond Butter Cookies with Anise

These almond butter cookies are delicate with hints of butter, almond, anise. The cookies can be dropped or piped. Serve the almond cookies with red wine.

  • Quick Glance
  • 20 M
  • 35 M
  • 0
In Winter We Ate Pears

Tuscan-Style Sauteed Chicken

Chicken legs or chicken quarters are given the Tuscan treatment with lots of garlic, rosemary, and olive oil. The chicken is roasted until perfect.

  • Quick Glance
  • 20 M
  • 1 H, 30 M
  • 0
Peppers with Garlic-Anchovy Bagna Cauda Recipe

Peppers with Garlic-Anchovy Sauce |
Peperoni con Bagna Cauda

Bell peppers are slowly simmered then served warm with a garlic-anchovy bagna cauda sauce over them. Use leftover bagna cauda on other vegetables.

  • Quick Glance
  • 25 M
  • 1 H, 15 M
  • 0
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