This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.
Raw food lover will devour this recipe. The herbed cheese filling is balanced by the mild, radish ravioli. Oil-marinated diced yellow tomatoes act as the sauce.
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
Creamy, cheesy, irresistible polenta, similar to American grits, is cooked slowly until impossible soft and then is topped with all types of sauteed mushrooms
Super-size-me shrimp stud this creamylicious risotto which takes its astoundingly complex taste from simple shrimp shells.
Pasta’s lavished with the black-tie treatment here, tossed with creme fraiche and dolloped with caviar, it’s elegance defined. Perfect for any need-to-impress occasion.
Brown rice is the perfect complement for tender, spicy lamb curry or any stew with a rich braising liquid. Make the rice while the meat is cooking.
These Chinese dumplings filled with pork, ginger, scallions, dried fruit, and chile paste are a great starter. They’re a fun dish to make with a crowd, too.
Macaroni and cheese is a kid’s favorite. Make it homemade instead of out of a box with this easy to mix and bake cheesy version of an American classic.
Some recipes are sooooooooooo ridiculously crammed full of flavor, you may not even notice the relative lack of meat. This is one of those recipes.
Tagliatelle with leeks and shrimp is an great alternative to pasta with heavy sauces. Here a light chicken stock complements sauteed leeks and shrimp. This is one of David’s favorite for more than 15 years.
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